Nutritional components of fish, many people like to eat fish, there are many kinds of fish, and different kinds of fish have different nutritional values. When we eat fish, we should choose the fish that suits us, and don't eat blindly. Let's learn about the nutritional composition of fish.

The nutritional composition of fish is 1 1. Fish mainly contains protein, inorganic salts, unsaturated fatty acids, folic acid, nicotinic acid, and trace elements such as iron, sodium, calcium and phosphorus, as well as vitamins A, B2, B 12, D and E.

2. The umami taste of fish mainly comes from protein, which is different from protein. Protein of fish is loose in structure, rich in water content and tender in meat, which can be better absorbed by human body. Proper consumption can supplement the nutrients needed by human body to some extent.

3. Fish generally refers to fish. Fish can be divided into freshwater fish and saltwater fish. In daily life, most people eat freshwater fish, such as carp, grass carp, crucian carp and mandarin fish. Generally speaking, fish can be cooked by frying, roasting, frying, boiling and steaming.

Fish has high nutritional value. Fish can supplement protein, fatty acids, vitamin A, vitamin D and other nutrients.

1, protein

Protein content of fish is relatively rich, about 15%-25%. The composition of essential amino acids in protein is very close to that of human protein, and it belongs to high-quality protein, in which methionine and lysine are rich in content and have high nutritional value. The protein structure of fish is soft, and the muscle fiber of fish is short, which is easy to digest and absorb. It can replenish abundant protein for the body and improve the immunity of the body.

2. Fatty acids

Fish contains less saturated fatty acids and lower relative total fat. Deep-sea fish also contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which have obvious effects of reducing blood lipid and preventing atherosclerosis.

3. vitamin a and vitamin d.

Fish is rich in vitamin A and vitamin D, and it is also a good source of vitamin B2. Proper consumption has obvious effects on bone metabolism and vision maintenance. "

Nutritional components of fish 2 What is the nutritional value of fish?

1, fish contains folic acid, vitamin B2, vitamin B 12 and other vitamins. It has the effects of nourishing and strengthening the stomach, promoting diuresis and detumescence, promoting lactation, clearing away heat and toxic materials, relieving cough and lowering qi, and is effective for various edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.

2. Eating fish has a good effect on fetal movement and pregnancy edema of pregnant women;

3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish often also has the effects of nourishing liver and blood, nourishing skin and caring hair.

5. Rich in whole protein. Fish contains a lot of protein, such as yellow croaker17,6%, hairtail 18, 1%, mackerel 2 1, 4%, silver carp18,6% and carp/. Protein contained in fish is completely protein, and the quantity and proportion of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by human body.

6. Low fat content, mostly unsaturated fatty acids. The fat content of fish is generally low, and most of them are only 1%-4%. For example, yellow croaker contains 0,8%, hairtail contains 3,8%, mackerel contains 4%, silver carp contains 4,3%, carp contains 5%, and crucian carp contains 65,438+0 and 65,438+0%. Fish fat is mostly composed of unsaturated fatty acids, which have long carbon chains and can lower cholesterol.

7. The content of inorganic salts and vitamins is high. Marine fish and freshwater fish are rich in sulfur and also contain inorganic salts such as phosphorus, calcium and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B 1 and nicotinic acid. These are all nutrients that the human body needs.

In addition, the muscle fiber of fish is relatively short, the protein tissue structure is loose, and the water content is relatively high. Therefore, the meat is tender, more tender than the meat of livestock and poultry, and easier to digest and absorb. It can be seen that fish has the advantages of high protein, low fat, rich in vitamins and minerals, good taste and easy digestion and absorption.

Nutritional composition of fish 3 What fish is the most nutritious?

1, crucian carp

Crucian carp has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation.

2. Carp

Has effects in invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials.

3. Silver carp

It has the functions of warming middle warmer, benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.

4. herring

Has the effects of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, dispelling pathogenic wind and relieving vexation. The trace elements such as zinc and selenium contained in it help to fight cancer.

5, snakehead

Invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney.

6, cuttlefish

Has the effects of nourishing liver and kidney, invigorating qi and blood, clearing stomach and removing heat. It is a healthy food for women.

7. Grass carp

It has the function of warming the stomach, calming the liver and expelling the wind, and is a good product for warming the middle warmer and tonifying the deficiency.

8.turbot

Tonify kidney, strengthen yang, nourish skin and enter liver, spleen and kidney. Muscle is rich and tender, with high glial protein content, delicious taste and rich nutrition. It has a good moisturizing and beautifying effect, can tonify the kidney, strengthen the brain, and help the yang to refresh. The method of eating is steaming and stewing, which is also a good material for sashimi. Its fish head, bones, skin and fins can also be used as soup.

Eating more sardines can effectively help us to supplement the protein and unsaturated acids we need in our bodies, which can greatly increase our chances of suffering from rheumatic orthopedic diseases. Especially for some female friends, you can also achieve the effect of beauty and skin care by eating more sardines. Everyone can try.

How can fish be nutritious?

The nutritional value of boile fish will decrease.

Boiled fish is not boiled. Really fresh fish are all starched, boiled in boiling water, and then boiled in a lot of hot oil.

The first half of its cooking method meets the needs of nutrition and health, but the key steps behind it are out of order. A small part of boiled fish is boiled with two catties of oil, and a large part is boiled with four catties of oil and excessive Chinese herbal spices such as pepper and pepper. Roughly speaking, the cost of this oil is by no means cheaper than that of fish, which is why many restaurants do not include boiled fish oil.

So, how to deal with so much boiled fish oil? The remaining oil will be heated and then reused.

There may not be too many bacteria and viruses in the oil repeatedly treated at high temperature, and it will not infect diseases, but there will be a lot of carcinogenic oxidized polymers in this oil, especially 3,4-benzopyrene. So the fish that was healthy and nutritious was spoiled.

Then there is the popular grilled fish. Not to mention that many grilled fish are actually not roasted, but fried and fired. Even if they are cooked and fired, they are not very healthy.

When meat food is baked, protein will be seriously denatured due to heat, and harmful sulfide will be produced, which is even difficult to digest and absorb. Moreover, the high-quality fatty acids in fish will also produce a lot of harmful substances after high temperature. This grilled fish soup has a high oil content and is very spicy. For friends who are stressed at work, often eat meat and have a tasteless diet, this irritating food is very popular, but it loses the nutritional function of fish.

Low-oil cooking can ensure that nutrients are not lost.

So, what are the practices of fish that are more nutritious? Such as steamed fish, braised fish balls, casserole stewed tofu fish head, braised fish (non-fried), braised fish, pickled pepper fish, unicorn fish, fried fish balls and steamed fish cakes are all good choices. The sashimi of fresh fish such as salmon and tuna is much stronger than that of boiled fish and grilled fish. However, although this way of eating has less nutritional loss, it may not be absorbed in the body, especially for friends with bad stomach.

So it is ok to do it occasionally, and don't be addicted to food.

Finally, we also need to know which foods fish should match reasonably. As we all know, fish is a high protein food. In line with the principle of balanced nutrition, we must eat high-protein foods such as fish with low-protein foods, such as staple foods rich in carbohydrates or potatoes and miscellaneous grains.

There should also be fresh vegetables, bacteria and algae foods rich in dietary fiber, minerals and vitamins. It is best to replace part of meat with bean products, which can not only reduce the intake of cholesterol, but also supplement amino acids and increase the biological utilization value of protein.

We can tell so many problems with a single fish food, and so can other foods. As long as we master the dietary principle of "balanced nutrition, reasonable collocation and low temperature cooking", we can give full play to the delicious food on our table.