The nutritional value of fish and seafood

When looking up the nutritional value of fish and seafood in global literature, you will discover hundreds of scientific and medical studies on the benefits of this category in the food pyramid.

Fish and seafood is the main source of high biological value protein.

In a relevant article (http://www.enet.gr/?i=news.el.article&id=93836) by ASIMENIA KOUSOULA, a clinical dietician-nutritionist of Charokopeion University, it is stated that fish is rich in polyunsaturated fatty acids, vitamins and inorganic salts, such as phosphate, potassium, calcium and zinc which enhances memory and concentration.

A number of studies have looked into fish fats rich in polyunsaturated fatty acids, known as Ω3.

Various studies show a link between Ω3 and the prevention of several human diseases. The intake of Ω3 fatty acids, which cannot be synthesized by the human body, contributes to the normal development of the human body.

Is frozen fish more beneficial than fresh fish?

If you have not fished your own fish to cook, then the answer is yes.

The supply of frozen fish enters the production line soon after the catch, helping preserve its nutritional value, freshness and quality. This is the result of good processing and freezing procedures.