Fish meat generally contains 15-20 percent protein, and contains all the amino acids that the body cannot synthesize, and has a very rich profile in methionine and lysine.
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Fish are examined in 4 groups according to fat content. Fat-free fish such as whiting with a content of less than 2 percent. Tongue, flounder and rock fish, which contain 2-4 percent fat, are low-fat fish and natural salmon, which contains 4-8 percent fat, are called medium-fat fish.
High fat fish oil ratio varies between 8-20 percent, but sardine, mackerel, culture salmon are the best examples. Fish is the only valuable source of EPA and DDHA, long-chain fatty acids.
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Eye, brain, nervous system is also necessarily the fatty acids that our body needs for human consumption of fish is among the indispensable nutrients.
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