Nutrition value in Fish

Fish is a good bet nutritionally. We should all eat more of it because it is better for us in more ways than meat.

Protein: fish is higher in protein than beef! The average amount in fish is about 19 %, as compared to 15% in most beef.

Fat: Fish is extremely low in fat. Most fish contains fewer than 5% fat. The fattiest fish around is only 18% fat! On the other hand, on average beef contains 30% fat. The fat that fish does contain is unsaturated and polyunsaturated. These are good fats. They do not contribute to cholesterol. Some argue that this type of fat actually reduces cholesterol.

Carbohydrates and calories:
fish contain absolutely no carbohydrates. Fish is both low in fat and low in carbohydrates, and has an obvious low caloric value

Vitamins and Minerals: Fish is high in vitamins, particularly vitamin A and D and is also high in minerals. Fish is also low in sodium.

Digestibility: Fish have very little connective tissue, this is why fish cooks so quickly, and also why fish flakes when it falls apart. This is also why fish is highly digestible.