If you do not eat fish twice a week, be sure to consider introducing this habit, and read the reasons below.
1. Contains healthy fats
Fish is the most important source of omega-3 fatty acids. These are fats that have multiple beneficial effects on health, and are mostly mentioned as protectors of heart health and as an important link in the development of the brain and vision. Since these valuable fats are lost at high temperatures, it is recommended to prepare fish by steaming, watering, poaching or stewing them to preserve them.
2. It boasts vitamin content
Fish is a source of vitamin A and B vitamins such as vitamins B3, B6 and B12. To preserve the vitamins in fish, as in the case of omega-3 fatty acids, “gentler” methods of preparation are preferred.
3. It is rich in certain minerals
Fish, both marine and freshwater, is considered a source of valuable minerals such as iron, zinc, selenium and iodine, which is essential for thyroid function. And if we eat small fish along with the bones, then fish is also one of the best sources of calcium.
4. It is easily digested
After a fish meal, there will be no feeling of “heaviness” in the stomach as can be the case with meat, even though these are foods with a high protein content. Namely, fish proteins are easier to digest than meat proteins because fish have short muscle fibers and low connective tissue content. The proteins in fish are highly valuable which means they contain all the essential amino acids. And when we talk about amino acids, we can also mention that fish owes its characteristic taste to a high proportion of free amino acids such as glutamic acid, which is the taste of umami, and glycine, which is responsible for the sweet taste.
5. Not a lot of calories
On the positive side, fish is a low-calorie food, so it is difficult to gain weight from fish.