Seafood
is "nutrient-dense." That means it offers large quantities of protein
and significant amounts of vitamins and minerals without high levels of saturated
fats and calories. It is a superb source of complete protein, providing all
the essential amino acids. The protein in seafood is easily digestible, making
it a perfect nutrition source for people of all ages. It is also a good source
of B vitamins and provides such key minerals and trace elements as calcium,
magnesium, potassium, phosphorus, sulfur, fluorine, selenium, copper, zinc and
iodine. All these elements are necessary for proper development and growth.
Seafood has a very small amount of fat. Most types of fish and shellfish contain
less than 5 percent fat. Even high-fat fish usually have less than 15 percent
fat, which is significantly lower than red meat. Seafood is also lower in saturated
fat than most other protein sources. By substituting fish meals for some meat
meals, you can considerably lower your total fat and saturated fat intake. Seafood
is generally low in sodium. Most fresh finfish contain very low amounts of sodium,
ranging from 60 to 100 milligrams per 100 grams, or 31/2 ounces of raw fish.
Cholesterol levels are not significant in most seafood products. Finfish are
commonly quite low in cholesterol, with shellfish having low to moderate amounts.
Even species with higher cholesterol levels, such as squid, contain less cholesterol
than eggs, and are well within the 300 mg daily limit recommended by leading
health organizations.
Filipino Seafoods Recipe
Seafood
is "nutrient-dense." That means it offers large quantities of protein
and significant amounts of vitamins and minerals without high levels of saturated
fats and calories. It is a superb source of complete protein, providing all
the essential amino acids. The protein in seafood is easily digestible, making
it a perfect nutrition source for people of all ages. It is also a good source
of B vitamins and provides such key minerals and trace elements as calcium,
magnesium, potassium, phosphorus, sulfur, fluorine, selenium, copper, zinc and
iodine. All these elements are necessary for proper development and growth.
Seafood has a very small amount of fat. Most types of fish and shellfish contain
less than 5 percent fat. Even high-fat fish usually have less than 15 percent
fat, which is significantly lower than red meat. Seafood is also lower in saturated
fat than most other protein sources. By substituting fish meals for some meat
meals, you can considerably lower your total fat and saturated fat intake. Seafood
is generally low in sodium. Most fresh finfish contain very low amounts of sodium,
ranging from 60 to 100 milligrams per 100 grams, or 31/2 ounces of raw fish.
Cholesterol levels are not significant in most seafood products. Finfish are
commonly quite low in cholesterol, with shellfish having low to moderate amounts.
Even species with higher cholesterol levels, such as squid, contain less cholesterol
than eggs, and are well within the 300 mg daily limit recommended by leading
health organizations.