Fish & Health

Fish is an important source of nutrition for bone development, for enabling the eyes to see in all kinds of light, and for strengthening the immune system. Fish and other seafood heads the list of the man’s oldest sources of nutrition.  Prior to the development of agriculture and the domestication of animals, fish and other seafood are known to have been the most easily available, and therefore the most commonly consumed, sources of food.

PROTEIN :  Fish is rich in protein. Fish is a source of high-quality protein, consisting of some 18-20% protein by content. Proteins play a role in the growth of the cells, the smallest units of the human body, in the circulation of the blood, in respiration and digestion and other bodily systems, in the transformation of food into energy in the cells, in cell renewal and in the body’s defense system. The body enjoys enormous benefits from fish proteins, which are easily broken up by the digestive enzymes.

VITAMIN:  Fish is an excellent source of vitamin A, which plays an important role in bone development, in the ability of the eye to see in all kinds of light and in strengthening the immune system. And source of vitamin D, which aids in the absorption of calcium in the bones and in bone health and development. Fish is also rich in vitamin K and the B group of vitamins (B1, B2, B6, B12), which are instrumental in the coagulation of the blood.

EPA & DHA: Fish oil is made up mainly of the polyunsaturated fatty acids, EPA (eicosapentaenoic acid) and DHA (docosehexaenoic acid). Fish is the most important source of these acids, which are not produced in the body and therefore have to be obtained from food. EPA and DHA play a key role in eye health and vision, and in coagulation of the blood, brain function, cognitive development and nerve transmission.

PREGNANCY:  It is also recommended that pregnant women and nursing mothers eat fish three or four times a week both for maternal health and for normal development of the infant.