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The benefits of fish


The fish dishes are definitely the most typical of our Mediterranean culinary tradition and should be one of the cornerstones of our power.

According to many statistics, the majority of Italians do not eat fish more than once a week, preferring red meat or foods typical of fast food from abroad. Given the large estates of this food, however, the nutritionists recommend a much greater consumption of at least three times a week.
In terms of protein, in fact, the fish is just as nutritious as meat, with the advantage that the proteins of fish are far more digestible, thanks to an increased presence of connective tissue.
Even more of the proteins, fats are to play a major role. Unlike meat, fish are rich in unsaturated fatty acids (or "fat good "are not harmful in terms of raising cholesterol) and essential fatty acids, among which the famous Omega-3.
They deserve the name of essential fats that our body can not produce it and then have to take them outside. Among their duties include the lowering of hypercholesterolemia and hypertriglyceridemia, with positive consequences on the entire cardiovascular system.
Also with regard to vitamins and minerals, fish dishes have their say.
Among the former are abundant phosphorus, selenium and iodine (poorly represented in other foods), while one of the vitamins are important that of Group A, E and B.
The fish can then add the flavor to healthy habits, all in the best of Italian traditions.