Fish is a low-fat, high-quality protein that contains omega-3 fatty acids, vitamins D and B2, as well as calcium, phosphorus, iron, zinc, iodine, magnesium, and potassium.
The American Heart Association recommends eating fish at least twice a week for a healthy diet.
The protein, vitamins, and nutrients in fish can help lower blood pressure and reduce the risk of heart attack or stroke.
Eating fish is an excellent way to get omega-3 fatty acids, which are essential for heart and brain function.
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Fish contain two main forms of omega-3 fatty acids: EPA (eicosapentaenoic acid) and DHA. Because our bodies cannot generate omega-3 fatty acids, they must be obtained through diet.
Omega-3s are found in all species of fish, although they are especially rich in fatty fish. Salmon, trout, sardines, herring, tinned mackerel, canned light tuna, and oysters are all great sources of omega-3 fatty acids.
Omega-3 Fatty Acid Lowering blood pressure improves heart health by lowering the risk of sudden death, heart attacks, abnormal heart rhythms, and strokes.
During pregnancy, improve brain function and help infants grow their vision and nerves.
Depression, ADHD, Alzheimer’s disease, dementia, and diabetes risk may all be reduced.
It may assist to avoid inflammation and reduce the risk of developing arthritis.
