7 benefits of eating more fish for children

1. Fish meat is rich in complete protein, such as yellow croaker contains 17.6%, hairtail contains 18.1%, mackerel contains 21.4%, silver carp contains 18.6%, carp contains 17.3%, and crucian carp contains 13%. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in the protein are most suitable for human needs and are easily digested and absorbed by the human body.

2. Fish meat has a low fat content, and most of it is unsaturated fatty acids. The fat content of fish is generally low, most of which are only 1% - 4%, such as yellow croaker contains 0.8%, hairtail contains 3.8%, mackerel contains 4%, silver carp contains 4.3%, carp contains 5%, crucian carp contains 1.1%, bighead carp (fathead fish) contains only 0.9%, and cuttlefish contains only 0.7%. The fat in fish is mostly composed of unsaturated fatty acids, which have longer carbon chains and have the effect of lowering cholesterol.

3. High content of inorganic salts and vitamins. Both marine fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish also contains a large amount of vitamin A, vitamin D, vitamin B1 and niacin. These are nutrients needed by the human body.

4. Fish also contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing the stomach, promoting diuresis and reducing swelling, clearing away heat and detoxifying, and stopping cough and relieving gas. It is effective for various edema, swelling, abdominal distension, oliguria and jaundice.

5. Fish contains a lot of DHA, which can promote the baby's brain development.

6. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction;

7. Fish meat is rich in iron, calcium, phosphorus, etc. Eating fish regularly can nourish the liver and blood, moisturize the skin and nourish the hair.

In addition, the muscle fibers of fish are relatively short, the protein tissue structure is loose, and the water content is relatively high. Therefore, the meat is relatively tender. Compared with poultry and livestock meat, it tastes softer and is easier to digest and absorb. Therefore, it can be seen that fish has the advantages of high protein, low fat, rich vitamins and minerals, good taste, and easy digestion and absorption.