Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases.
The leading source of Omega-3 fatty acids is fish and fish oils.
Research has shown that Omega-3 fatty acids provides protection for numerous bodily functions.
Low in Kilojoules
Seafood provides low levels of energy. Energy is measure in kilojoules (or Calories). Weight gain can occur with a high energy diet, and consumers of seafood benefit from this low-energy food source when it is used as a substitute for high calorie foods.
High in Protein
Seafood is an extremely rich source of highly digestible proteins (most fish contain 16-26g of protein for every 100g of flesh.), containing all of the essential amino acids. The human body breaks down proteins to release amino acids, which is uses for ongoing growth and maintenance.
Low in Cholesterol
Seafood generally has low cholesterol levels (average of 28mg / 100g in finfish) compared with other meats (60-120mg / 100g). The average cholesterol level for crustaceans is 86mg / 100g and for molluscs 79mg / 100g, although there is significant variation between species. Recent research indicates that the fatty acid make-up (.i,e low saturated fatty acids and high omega-3s) tends to balance the risk of increased cholesterol.
Low in Sodium
Sodium levels in seafood are generally low. Excess dietary sodium can lead to high blood pressure and associated medical problems.