|
Seafood is highly nutritional!
Did you know...
Nearly all seafood contains Omega 3 (polyunsaturated) oil which is found only in seafood. Omega 3 helps decrease the fats found in the blood which helps prevent blood clots and it also reduces the risk of heart attack and stroke. Omega 3 may also reduce the risk of a wide range of health problems including asthma, pulmonary disease, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammatory bowel disease.
"...survey of NSW (Australia) children who ate fish at least once a week were found to have a much lower rate of asthma (than those who didn't)"... and the "children who consumed high amounts of omega 3 fatty acids from birth (in the form of capsules) were 10 per cent less likely to experience coughing and wheezing at the age of 3." (NZ Herald, December 2004)
All seafood contains less than 5% fat and a single serving (150g) contains nearly 60% of our daily protein needs (and less than 1 gram of fat). All seafood is low in cholesterol except prawns, squid and fish roe but this higher cholesterol content is offset by the omega 3 oil they also contain.
Seafood is a great source of ...
Iodine - For thyroid gland function.
Iron - For red blood cell production. Oysters and mussels have nearly 3 times as much iron as most meats.
Zinc - For healing wounds Oysters are the richest food source of zinc.
Niacin - For healthy skin and the release of energy in the body.
Vitamin B complex - For metabolic processes.
Phosphorus - For strong bones and teeth.
Potassium - For muscles, nerves and controlling blood pressure.
Calcium (oysters, prawns, scallops) - healthy bones and teeth and nerve and muscle function.
How to tell if seafood is fresh
* Seafood should have a fresh sea smell - no strong odour.
* It should be glossy and translucent - not rough/cracked or dry and dull.
* Whole fish should have clear eyes and red gills and be firm to the touch.
Click here to see more information about how to select and safely store seafood.
|
