鱼是人类食品中动物蛋白质的重要来源之一,鱼含动物蛋白和钙、磷及维生素A、D、B1、B2等物质,比猪肉、鸡肉等动物肉类都高,且易为人体消化吸收,其吸收率高达96％。由于鱼肉肌纤维较细,有多量可容性成胶物质,结构柔软,这些就更适合病人以及中、老年和儿童食用。鱼类还含有一种只有水生动物才含有的多种不饱和脂肪酸,它能降低胆固醇和甘油三脂,防止血液凝固,对防止冠心病和脑溢血病有很好的作用。而且多吃鱼头、腮和内脏,对保持血液的流畅大有益处,有助于预防心肌梗塞和脑血管梗塞,且不易发胖。 Fish is one of the important sources of animal protein in human food. Fish contain animal protein and calcium, phosphorus and vitamin A, D, B1, B2 and other substances, which are higher than animal meat such as pork and chicken and are easily digested and absorbed by the human body , Its absorption rate as high as 96%. Due to the finer fish muscle fiber, a large amount of amenable gelling material, the structure is soft, these are more suitable for the patient as well as the middle-aged and the children. Fish also contains a variety of unsaturated fatty acids contained only aquatic animals, it can lower cholesterol and triglycerides, prevent blood coagulation, to prevent coronary heart disease and stroke have a good effect. And eat more head, gills and internal organs, to maintain the smooth flow of blood great benefit, help prevent myocardial infarction and cerebrovascular infarction, and not easy to gain weight.