The benefits of eating fish include:
Provides high-quality protein: Fish is rich in high-quality protein and is easy for the body to digest and absorb. Protein is an important component of the body's cells and tissues and is important for maintaining good health and normal growth and development.
Rich in unsaturated fatty acids: Fish is rich in unsaturated fatty acids, such as omega-3 fatty acids, which are good for heart health and help reduce the risk of cardiovascular disease.
Provides a variety of nutrients: Fish meat also contains a variety of vitamins (e.g. vitamin D, B vitamins) and minerals (e.g. calcium, phosphorus, iron, etc.), all of which are essential for proper function and health of the body.
Low in fat and cholesterol: Compared to other meats, fish is usually lower in fat, especially saturated fat, and lower in cholesterol.
In general, the following groups of people may be better suited to eat more fish:
Pregnant and lactating women: The omega-3 fatty acids in fish are beneficial for fetal and infant brain development.
Elderly: Eating fish may be helpful in maintaining cardiovascular and cerebrovascular health and preventing related diseases.
For those who need weight control: Fish is relatively low in fat and is a healthier protein**.
However, for some special groups, such as people with allergies, gout patients, etc., it may be necessary to limit fish intake or avoid certain fish according to individual circumstances. In addition, when choosing fish, you should try to choose fresh, pollution-free fish and use healthy cooking methods, such as steaming, grilling, etc., to retain its nutritional value to the greatest extent.
It is important to note that dietary health should take into account the overall dietary structure and nutritional needs of the individual. If there are specific health problems or dietary restrictions, it is best to make dietary choices under the guidance of a doctor or dietitian.