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Eating Fish is More Than Just Good For You &.. It Tastes Great (Less Filling)!

From Oct 2014 SNARC (USDA ARS Harry S. Dupree Stuttgart National Aquaculture Research Center.) Stuttgart Fish Tales

Eating Fish is More Than Just Good For You ….. It Tastes Great (Less Filling)!

Your body needs protein. Proteins are made of single amino acids that are linked together, much like train cars are linked together. These links are called polypeptide bonds. There are twenty amino acids of which 10 are essential. The term “essential” means that your body cannot make them and must rely on the person getting these amino acids from their diet. These 10 essential amino acids are: phenylalanine, valine, tryptophan, threonine, isoleucine, methionine, histidine, arginine, leucine, and lysine.

Our bodies break down (digest) proteins we eat into amino acids which are then used to make new proteins for growth and maintenance. Proteins in fish (and other seafood) are easily digested, maybe more so than proteins from red meats and poultry. This is because fish have less fibrous connective tissue in the muscle and is the reason why many types of fish fillets are “flaky” after you cook them. A 3.5-oz serving of most fish and shellfish contains between 16-27 grams of protein (the recommended daily intake of protein is 56 grams for men; 46 grams for women). Thus, eating this portion of fish each day would provide almost 50% of the daily requirement of protein for the average adult.

 

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