NUTRITION AND HEALTH BENEFITS OF SEAFOOD

Seafood is a source of complete protein, containing enough of the essential amino acids for healthy growth and optimal foetal development. Unlike red meat and poultry, seafood protein is easier to digest since there is less connective tissue and muscle in fish.

Seafood is one of the only food source of vitamin D, which promotes healthy bone growth, calcium absorption, and boosts immune system efficiency and cell growth.

Fish is also a natural source of vitamin A (helps protect vision, boost immune systems and healthy skin), and B-complex vitamins (associated with energy production, metabolism, concentration and healthy development of the nervous system).

Fatty fish such as salmon, trout, sardines, herring, mackerel, tuna and oysters are very high in omega-3 fatty acids (DHA & EPA). Our bodies don't produce omega-3 fatty acids naturally, but they are essential for healthy development and myriad health conditions such as a healthy heart, low blood pressure, improved cognitive function, reduced risk of strokes, heart attacks, depression, ADHD, Alzheimer’s disease, dementia, diabetes, metabolic syndrome and arthritis.

Most fish and shellfish contain less than five percent total fat, and even the fattiest fish, such as mackerel and king salmon, have no more than 15 percent fat.

Seafood is a good source of minerals such as selenium, zinc, calcium, iodine and iron. Selenium is a potent antioxidant that protects against cell damage and counters the negative effects of mercury. Zinc is needed for cell growth and immune system health. Iodine helps maintain thyroid gland function, while iron is important in red blood cell production. Small fish eaten whole, such as sardines and anchovies, are an important source of calcium needed for bone development.

Selenium, iodine and the omega-3 fatty acid DHA are critical nutrients required during pregnancy and are optimal for development of the baby’s organs, brain and eyes.