Generally seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Including fish and other seafood in the weekly diet is beneficial for maintaining heart health and preventing heart disease. Based on a study of more than 40,000 men in the United States, those who regularly ate one or more servings of fish a week were 15% less likely to develop heart disease. Nutritionists have identified seafood as an excellent, low-fat source of protein and high in omega-3 fatty acids. But at the same time, there is concerns about contaminants such as methylmercury, dioxin, and polychlorinated PCBs in fish and aquatic crustaceans.
Seafood contains niacin, vitamin B6, vitamin E, vitamin B12, thiamine, riboflavin, zinc, phosphorus, magnesium, iron, copper, potassium and selenium. The digestibility of fish meat is between 89 and 96%, while this range is 87 to 90% for livestock and poultry meat. Since common diseases between humans and aquatic animals are much lower than common diseases between humans and animals, it can be said that aquatic meat is much healthier than livestock and poultry meat.
Aquatic animal meat contains water, protein, fat, carbohydrates, vitamins and minerals. Water makes up the largest weight of fillets, that is, in low-fat or non-fat fish, about 80% and in fatty fish such as sardines about 70% by weight of fillets is water. The protein content of fish meat is often between 15 and 20 percent. Fish protein contains a large amount of the amino acids such as lysine and methionine, which are less present in plant protein. Compared to red meat and chicken, the amino acid tryptophan in aquatic meat is higher, so that this amino acid is able to be converted to niacin and acts as a regulator in the body tissue like a vitamin.
Due to the numerous benefits of seafood, it is recommended to eat at least one meal of a variety of seafood each week.