Fish are rich in high quality protein.
Because they are rich in essential amino acids (substances not produced by our body), fish have proteins with slightly higher nutritional value than red meats (such as beef and pork).
In addition, fish proteins of are high digestibility, promoting the digestion process.
In general, fish have less fat than most beef and pork.
The fat percentage of most fish lies between 0.2 and 23.7%. This amount varies according to species, sex, age, type of food, season (summer or winter) among other factors.
Fish are good vitamins and minerals sources.
The fish contain various important minerals such as sodium, potassium, magnesium, calcium, iron, phosphorus, iodine, fluorine, selenium, manganese, and cobalt.