春天,鱼儿经过一个冬天的潜伏,纷纷外出活动,大量进食,故春天的鱼产量较高,可谓食用的最佳时机。鱼肉中含有的不饱和脂肪酸和鱼鳞中含有的卵磷脂,可预防动脉硬化,降低血脂,促进血液循环,抑制血小板凝集,减少脑血栓的形成和心肌梗死,降低胆固醇,具有健脑作用。人体对鱼肉吸收率高达。但是,鱼的种类很多,各种鱼的保健功效并不相同,但总有一款适合您。 Spring, the fish after a winter of lurking, have to go out activities, a large number of eating, so spring fish production is higher, can be described as the best time to eat. Unsaturated fatty acids contained in fish and lecithin contained in fish scales prevent arteriosclerosis, lower blood lipids, promote blood circulation, inhibit platelet aggregation, reduce the formation of cerebral thrombosis and myocardial infarction, lower cholesterol, and have brain function. The body’s absorption rate of fish up to. However, many different types of fish, different kinds of fish health effects are not the same, but there is always a suitable for you.