During the Ching Ming Festival, eat more octopus with high nutritional value

Spring octopus is nutritious, rich in unsaturated fatty acids and magnesium and protects the heart.

Spring is a good time to eat fish, because the spring fish is close to spawning and the body has accumulated more nutrients. At this time, the fish is plump and firm, and its amino acid content is increased and its content is balanced, so the taste of the fish is also more delicious.

The fish in the sea fish are the most important fish. The fat content of octopus is higher than that of common fish, and it is mostly unsaturated fatty acids. It has the function of lowering cholesterol, enhancing the vitality of the cells on the skin surface, and making the skin delicate and smooth.

The scales of the fish-carrying body and the silver-white oil layer also contain an anti-cancer component, 6-thioguanine, which is beneficial for the adjuvant treatment of leukemia, gastric cancer, lymphoma, and the like.

Hairtail is also rich in magnesium, which has a good protective effect on the cardiovascular system and can prevent hypertension and myocardial infarction. At the same time, with the fish less fat, delicious, it is suitable for children and fear of fishbone consumption.

The squid in the river fish is also a spring food supplement. Carp is characterized by a full range of nutrients, containing more sugar, less fat, rich in protein, vitamins, trace elements, and amino acids necessary for the body, so it is both fresh and not fatty. Eating squid often not only helps fitness, but also helps lower blood pressure and blood fat, making people prolong life. Maternal consumption of squid can not only increase nutrition, but also effectively promote milk.

The nutritional composition of marine fish and freshwater fish is generally the same. In general, the nutritional value of deep-sea fish is relatively high, and unsaturated minerals, iodine, selenium, manganese and other minerals and vitamin A and vitamin D are more.

Although the nutritional value of fish is high, different cooking methods have a significant effect on the absorption of nutrients. Fresh fish is best steamed, stewed or braised, because it can preserve the true color of the fish, delicious meat, and the original nutrients are not easy to lose. It is best not to fry, fry, or bake, which will not only destroy nutrition but also add a lot of harmful substances.

Fish that live in nature can be contaminated with bacteria or water. Therefore, when cooking fish, be sure to boil and cook, and must not eat raw food. It is generally recommended that adults eat 2 - 3 times a week fish, 2-3 each time, at least 1 time of marine fish.