Eating 4 kinds of fish is the most nourishing fish

People often say: Eat more fish will become smarter. Because fish have a large amount of DHA, eating fish can supplement the brain's DHA levels, thus enhancing brain function, enhancing memory, and improving judgment. Which parts of the fish are most nutritious?

Which fish is better to eat in winter:

Carp carp is rich in protein, and it is easy to digest and absorb. It is a good source of protein for patients with liver, kidney, cardiovascular and cerebrovascular diseases. The squid has the effect of invigorating the spleen and dampness, stimulating the appetite, and promoting blood circulation and meridians. It has therapeutic effects on edema, ulcers, bronchitis, asthma, and diabetes. Postpartum women stew squid soup to make up virtual milk. Patients with colds and fever should not eat salmon. Carp is suitable for soup and has a good nourishing effect.

The octopus eats octopus, which has the effect of nourishing the liver and moisturizing the skin. Although the fat content of octopus is higher than that of normal fish, it is mostly unsaturated fatty acids that have the effect of lowering cholesterol. Hairtail is rich in magnesium and can protect cardiovascular and cerebrovascular systems and prevent hypertension and other diseases. Hairtail is suitable for people who suffer from chronic illness, weakness, shortness of breath, and dry skin, while skin diseases and asthma patients are unfit for human consumption. The fry should be fried and eaten. Spray some wine before the pan to taste better.

Carp carp is rich in high-quality protein, and the body's digestion and absorption rate can reach 96%. Carp is suitable for people with nephritis edema, jaundice hepatitis, and cirrhosis ascites. Carp is hair and not suitable for patients with malignant tumors or skin diseases. The squid should be braised and the intestines must be removed when cooking, otherwise the taste will be destroyed.

Herring Herring is rich in selenium, iodine, zinc and nucleic acids, it has anti-aging and anti-cancer effects and is commonly used in diets. The herring body contains polyunsaturated fatty acids that can dilate blood vessels and prevent blood clotting. Herring is suitable for consumption by patients with edema, hepatitis, hyperlipidemia, high cholesterol, and arteriosclerosis, and is not suitable for people with weak spleen and stomach, insufficient blood, and people with pruritus. Herring fat is more suitable for roasting and ensures freshness of meat.

Fish: rich in high-quality protein, easy digestion and absorption, low fat content, but also contains calcium, phosphorus, potassium, iodine, zinc, selenium and other inorganic salts, as well as vitamin A, vitamin D and B vitamins. Fish has dark and white flesh. Dark flesh contains more lipids, glycogen, vitamins, enzymes, etc., and tastes more fragrant, such as tuna and sardines; white flesh has a lighter flavor, such as large yellow croaker and flounder. .

Fish brain: rich in the commonly known as "brain gold" polyunsaturated fatty acids DHA, as well as phospholipids, to help infant brain development, the adjuvant treatment of Alzheimer's disease also has a certain role. However, the brain cholesterol content of fish is high and food intake should be controlled.

Fish oysters: It is known as “Marine Ginseng” in ancient times, and is famous for bird's nest and shark's fin. Fish gizzards contain biomacromolecules collagen protein, which can improve the nutritional status of tissues, promote growth and development, and delay skin aging. It is an ideal high-protein low-fat food. Sea fish have a thicker wall, usually made of dried fish, called a fish belly. The dishes made of fish belly are smooth, delicate and full of texture.

Scales: contains choline, can enhance memory. Also contains a variety of unsaturated fatty acids, have a role in the prevention and treatment of arteriosclerosis, hypertension and heart disease, can be used to make fish scales frozen food. In addition, the fish scales of squid and mackerel contain certain lipids and umami components that can be steamed directly without cooking. The squid scales contain 6-thioguanine, an anti-cancer, and do not have to be shaved when eating.

Fish tails and fish bone fish tails: The nutrition is similar to that of the fish body. Fish bones do have the effect of calcium supplementation, but in general, people eat very little and shark's fish bones can be made into fish bone powder.

Fish lips: The skin and associated tissues of the upper lip of squid, shark, and squid have been dried. The main ingredient is collagen. Although it is one of seafood delicacies, it is actually not much nutrition.

Fish eye: The content of vitamin B1 and DHA is slightly higher. Due to the small fish eyes, the nutritional value is not great.