Health Benefits & Nutrition
Seafood and Your Health: Top 10 Reasons to Eat from the Sea
- Oily fish such as mackerel is rich in omega-3 fatty acids – which benefit brain function and memory and have been shown to reduce symptoms of depression.
- Seafood lowers blood pressure and normalizes cholesterol.
- It is rich in oil-soluble vitamins A, D and E.
- Fish is a good source of essential minerals like potassium, magnesium and zinc.
- Seafood is nutritionally dense but not calorically dense: 3 ounces of seafood, in varieties ranging from shrimp to grouper, has between just 80 and 150 calories but approximately 20 grams of lean protein.
- The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. This advantage makes seafood an excellent food choice for people of all ages.
- Seafood contributes to brain development in small children, and pregnant women who ate seafood had babies with improved vision and retina growth. (Child and Family Research Institute)
- Fish are one of the most important sources of calcium.
- Seafood can be part of a low-cholesterol diet: Cholesterol levels are not significant in most seafood products. Finfish are generally quite low in cholesterol, with shellfish having low to moderate amounts. Cholesterol levels in crustaceans such as crab and lobster are similar to levels found in the dark meat of chicken. Because shellfish contain very little saturated fat, they are no longer excluded from typical low-cholesterol diets.
- Seafood is particularly delicious when grilled or blackened – both of which are healthy, fast, low-fat cooking methods.