Pamphelt Pomfret fish – Health Benefits

 Pamphelt Pomfret fish – Health Benefits

Pomfret has a light texture and sweet, rich flavour. It has high fat content, hence its alternate name, butterfish. Like most others, this one provides calcium, vitamins A and D, and B­vitamins, including Vitamin B12, vital for the nervous system. It also offers iodine, critical for the thyroid gland. A useful brain food, the pomfret is good for eyesight and healthy hair and skin. Fishes are high in protein, low in saturated fat and a unique source of omega­3 essential fatty acids.  Fish is a very good source of protein, and a food capable of pro viding almost 15 per cent of our daily value for omega­3 fatty acids in one 4­ounce serving. Consuming fish rich in omega­3 fats, such as snap per, promotes cardiovascular health by increasing heart rate variability. 

Black pomfret : Pregnant women, women planning pregnancy and children up to six years of age should choose the fish they eat carefully. Avoid drinking milk after consuming fish, as the latter takes longer to get digested Cook easy For a delicious plate of fish, here are some pointers: Always try Y ­boned fish, as it is tastier (sardine, ladyfish, etc) Curried fish is a healthier alternative to fried fish as the oil in the fish is retained in the curry Avoid deep ­frying. Opt for tawa­ fry, baked or steamed fish. Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the "good" fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. 

Also, fish are low in the "bad" fats commonly found in red meat, called omega-6 fatty acids. A growing body of evidence indicates that omega-3 fatty acids provide a number of health benefits. They help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction; are important for prenatal and postnatal neurological development; may reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis; may play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline in older people. The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits.  Fish that are high in omega-3s, low in environmental contaminants and eco-friendly. Fish oils come from both fish caught as food for humans and from small fish caught for animal feed, such as Peruvian anchovies. 

The nutritional value of fish is of a very high order. According to doctors and nutritionists, the human body needs an intake of fish because of its high protein value. All types of fish – from rohu to hilsa to silverkarp – have vitamin B, amino acids and also calcium, zinc, iron, thallium, phosphorus apart from protein. Though the protein content in fish is around 20 per cent, less than meat, the former is more beneficial to human health. The main benefit of eating fish as opposed to meat is that it is far healthier. While fish particularly is very low in fat and calories and should be the preferred diet specially for those who are dieting. This apart, fish does not contain saturated fats, like all meat products and by-products such as butter, cheese and milk.