5 Nutritional Benefits of Seafood

The health benefits of eating seafood are many, but some are less well-known. Despite its popularity, this type of food still remains low on the food pyramid. The advantages of seafood include Omega-3 fatty acids, low calories, and a lower risk of Alzheimer’s disease. Read on to discover some of the best reasons to enjoy this delicious meal. Here are 5 of the best benefits of seafood. So, what’s so great about it?

Omega-3 fatty acids

You can get plenty of Omega-3 fatty acids in your diet by eating fish from the best suppliers of fresh tuna and swordfish. These fatty acids are important for your health, particularly your heart, and play an essential role in brain function. Besides that, they also help your eyesight develop and stay healthy. For more information, check out our article on the benefits of seafood. It’s also easy to find delicious seafood recipes.

Moreover, the rich protein content of seafood will help you move into a restful state. Consuming seafood will also help you maintain your energy and mood levels. As a result, the protein content of your evening meal will stabilize blood glucose levels, reducing your desire for sweets and reducing the over-stimulation of your body before sleeping. Consequently, eating seafood will help you maintain the healthiest weight.

Lean protein

Seafood is one of the leanest forms of protein. For example, 3.5 ounces of wild Atlantic cod contains only 80 calories and 18 grams of protein, with just 1 gram of fat. As an alternative to oily fish, white fish can be baked until opaque, or wrapped in foil to keep it fresh longer. Whether you cook it whole or cut it into small pieces, it’s an excellent choice for protein.

As a bonus, most seafood is low in saturated fat and cholesterol. Even those with slightly higher cholesterol have some health benefits. Shrimp, for example, has the highest cholesterol among seafood, but it’s low in saturated fat. While Atlantic salmon has the highest saturated fat content, it’s also ultra-rich in omega-3 fatty acids. Eating seafood is a full package for optimal wellness. To get the best protein and nutrient value from seafood, try consuming it as part of your weekly diet.

Low calorie

Shellfish contains omega-3 fatty acids, which contribute to brain health and a healthy immune system. According to the Seafood Nutrition Partnership, eating two servings of seafood per week ensures that you get all the nutrients it offers. To reap the low-calorie benefits of seafood, it should be part of a balanced diet that includes plenty of fresh fruits and vegetables, a moderate amount of whole grains, and healthy fats from nuts and olive oil. Avoid refined grains and sugary foods, and try to limit your intake of processed foods.

Eating seafood is also good for you because it contains a high-quality protein that is packed with all the essential amino acids your body needs. Just three ounces of cooked seafood provides one-third of your daily protein requirements. Unlike meat, seafood protein is easier to digest because it contains fewer connective tissue. Eating fish, for example, is easy because the muscle flakes when it is cooked. This makes it a great choice for elderly people, who may have trouble cutting meat.

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Lower risk of Alzheimer’s

There’s a connection between eating seafood and a lower risk of Alzheimer’s disease, according to a new study. The authors of the study from Rush University analyzed autopsied brain tissue and food diaries of 286 people to examine the benefits of seafood consumption for those with an increased risk of developing the disease. The researchers also looked at the connection between seafood and other markers of brain health, including synaptic proteins.

Research shows that eating fish regularly can lower the risk of dementia by up to 50 percent. Omega-3 fatty acids from fish can help lower brain levels of mercury, which can cause dementia. Fish oil supplements, however, do not appear to lower mercury levels in the body. While the effects of fish consumption on Alzheimer’s disease are still uncertain, the findings are encouraging. The benefits of seafood may stem from other factors, such as how it is cooked, what it contains, and how much it is consumed.

Lower risk of macular degeneration AMD

Smoking, high blood pressure, and a diet rich in saturated fat are all risk factors for age-related macular degeneration. Females are more prone to the disease, as is light eye color. Regular eye exams with pupil dilation and additional tests for macular degeneration are vital for individuals at risk for AMD. This disease affects one in three elderly adults. Women also have a longer life expectancy than men.

Eating more fruits and vegetables can reduce your risk of age-related macular degeneration. These foods contain antioxidant vitamins that can help protect the macula from the free radicals that damage it. People on Coumadin should limit their intake of dark green leafy vegetables, but they can take lutein supplements. Other food options for reducing your risk of age-related macular degeneration include omega-3 fatty acids found in fish, flaxseed, and nuts. These nutrients can help lower inflammation in the macula, thereby reducing the chances of AMD.

Health benefits of shellfish

Shellfish contains many nutrients, including omega-3 fatty acids. Omega-3 fatty acids are important for brain health. Vitamin B-12 is necessary for healthy nerve structure and cell function. Selenium prevents damage to cells and is an important antioxidant. Copper helps the body make hemoglobin and collagen, two essential proteins. It also contains a variety of other vitamins and minerals. The omega-3 fatty acids in shellfish may help protect against cardiovascular disease and improve children’s vision.

When choosing shellfish, choose those that are low in mercury. Large fish like tuna may contain mercury and should be limited to six ounces per week. Always cook shellfish before eating it to kill bacteria and viruses. The Health Benefits of shellfish are particularly beneficial for pregnant women. Eating shellfish can reduce the risk of diabetes and heart disease, and it can benefit a baby’s brain development. Research has shown that babies born to mothers who ate more seafood had better intelligence than toddlers.