nutritional value of fish

• fish is a good source of quality protein, essential for body building and repair of tissues, like meat the protein in fish has a high biological value
• fish is the main source of protein in many countries
• unlike meat, the fat in fish mostly consists of oils containing unsaturated fatty acids such as omega-3 which are known to help reduce cholesterol levels and reduce the risk of heart disease
• oil rich fish such as mackerel, sardines, salmon and tuna are rich in omega 3 and there is evidence to suggest that people who eat fish twice a week are less likely to suffer a stroke
• oily fish is one of the best sources of fat soluble vitamin A and D in the diet
• most fish contain a small amount of the B group of vitamins, however some of the B vitamins are destroyed when cooked
• fish offers a good source of calcium
• sea fish contains iodine, fluorine, magnesium, zinc, sodium, potassium and phosphorous