According to the results of a study conducted by the Nutritional Value CONAPESCA, fish provides the consumer with a high protein content, which is the main biochemical compound in the human diet, and is a rich source of vitamins A and D, thiamine (B1), riboflavin (B2), niacin, Ca, Fe, I and P.
In a large share of fish, they contain all the essential amino acids, plus they have a high rate of digestibility, even above other foods of animal origin.
The paper highlights that the percentage of proteins that provide 100 grams of canned sardines is 24.62 per cent, squid, 15.58 per cent, canned tuna, 26.53 per cent; shrimp, 13.61 per cent, and tilapia, 20.08 per cent.
Fish are also relatively low in calories and they help to prevent articular disorders, goiter, and bone, among others.
As a very nutritious food, their intake is recommended for all ages. It has also been found to boost life expectancy.
According to medical studies, seven per cent of fat intake should be Omega-3, which would mean eating fish or seafood three times a week.
Among the species from the sea rich in Omega 3 include tuna, sardines, anchovies or anchovy, shark, swordfish, cod, sole, mussels, oysters, sea bass and halibut, among others.
Data from the Ministry of Economy highlights that from 21 August, in the main seafood market, the price per kilo of fish flag is on average 25 pesos; bream, 22; streak, 28; mackerel , 28; lebrancha, 25; smooth Gulf, 25; smooth Pacific, 20; sea bream, 32, Sierra Pacific, 42; tilapia, 25; largest tilapia, 30; giant squid, 29, and whole crab, 33 weights.
