A diet rich in fish-based proteins from sustainable fishing or production processes contributes to the planet's sustainability and guarantees a healthy diet rich in quality proteins.

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Due to their characteristics, Cod, Trout and Salmon are excellent foods that should be part of our regular diet, contain important nutrients for the body, including omega 3, vitamins A, B and D, selenium, potassium, calcium, phosphorus and magnesium.

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Salmon Trout and Cod are less fatty fish than salmon, thus presenting a lower caloric contribution.

 

These foods, and in particular Trout and Cod, can form the basis of a low-calorie, low-fat diet.

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Including fish regularly in the diet brings several benefits: it improves memory, the ability to concentrate, prevents the occurrence of cardiovascular diseases, reduces inflammatory processes and strengthens the immune system.

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Fish is an excellent source of protein and can be used to replace meat and chicken in the diet.

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Eating fish regularly prevents loss of gray matter in the brain, which is linked to the onset of degenerative diseases like Alzheimer's. This benefit is linked to the presence of omega-3 and nutrients such as calcium and phosphorus, which are important for the transmission of nerve impulses.

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Fish are the best sources of vitamin D in the diet, which works as a steroid hormone in the body, being important for preventing problems such as diabetes, infertility, cancer and heart problems. It also promotes better absorption of calcium in the intestine, helping to prevent osteoporosis.

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Fish protein has a high biological value as it contains all essential amino acids. The fat content is very variable, with the most frequent values ​​being between 0.2 and 25%.

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Fat is made up mostly of triacylglycerols which, in turn, are composed of a wide variety of fatty acids.

 

The main vitamins are A, D and E (fat soluble) and B complex (water soluble), while iodine and selenium stand out from the group of minerals.

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As for fatty acids, an important fraction of them belongs to series 3, with emphasis on eicosapentaenoic and docosahexaenoic acids, known, respectively, by the acronyms EPA and DHA, whose intake has been associated, among other positive effects for the health, to the reduction of blood pressure, to the reduction of triacylglycerols and lipoproteins levels in the blood, decreased risk of arrhythmias, reduction of inflammatory responses and decreased growth of the arteriosclerotic plaque.

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Its role in the prevention of cardiovascular diseases is also well documented and there is also a lot of scientific evidence that attests other benefits, namely in terms of well-being and in the prevention of depression and obesity.

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Eat fish, will do you good :)