鱼是人人爱吃的水产品,也是众多百姓家庭餐桌上常见的佳肴。鱼之所以得到人们的喜爱,不仅因为味道鲜美,还因为鱼的营养价值极高。据测定,鱼肉蛋白质含量为猪肉的2倍,且属于优质蛋白,人体易于吸收利用。鱼中还富含丰富的维生素B1、B2、尼克酸、维生素D和一定量的钙、磷、铁等矿物质。鱼肉中脂肪含量虽低,但其中的优质脂肪酸被证实有降糖、护心和防癌的作用。但由于鱼的种类繁多,且不同的鱼具有不同的保健功能,要吃鱼还须讲究因人而异。 Fish is a favorite of all aquatic products, but also many people common family dinner table. The reason why fish get people’s favorite, not only because of the delicious taste, but also because of the high nutritional value of fish. It is determined that the fish protein content of pork 2 times, and is a high-quality protein, the body easy to absorb and use. Fish is also rich in vitamins B1, B2, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Fish fat content is low, but one of the high-quality fatty acids were confirmed hypoglycemic, heart protection and anti-cancer effect. However, due to the wide range of fish, and different fish have different health functions, to eat fish must pay attention to individual differences.