Nutrition

HEALTH BENEFITS AND NUTRITION IN FISH

Fish is a primary source of protein and is recommended as an essential part of a healthy, balanced diet. A 100g portion of fish supplies you with a third to half of your daily protein needs.

Apart from protein, it is also packed with essential amino acids and contains vital nutrients such as B-vitamins, macro-minerals such as calcium and trace elements such as iron. All of these are vital for good health and the optimum functioning of the body.

According to the World Health Organisation (WHO), it is recommended that a person eat 1-2 portions of fish per week. This is because omega 3 fatty acids in fish provide many health benefits, including curing a number of diseases.

Oil-rich fish, such as salmon, trout, horse mackerel, herring, and sardines, are an excellent source of Omega-3 fatty acids. Omega 3 acids are essential nutrients that are important in preventing and managing heart diseases. Omega-3 fatty acids cannot be manufactured by the body so it is important that we bring them into our diet by eating oil-rich fish.

Omega 3 fatty acids in fish help to among others:

  • reduce theĀ likelihood of heart attack and stroke;
  • prevent blood clots from forming and prevent the heart from developing an irregular rhythm;
  • lower high blood pressure;
  • lessen the chance of sudden cardiac death in people with heart diseases;
  • raise good cholesterol levels (known as HDL cholesterol) in the blood, which helps to prevent cholesterol being deposited in the artery wall;
  • lower the level of fats in the blood, high levels of which are a risk factor for heart disease;
  • prevent and treat depression and;
  • are essential for early development and growth in infants.