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White fish are low in cholesterol and kilojoules, but high in valuable minerals, including potassium and phosphorus, and have useful quantities of niacin.
*A health study begun in 1957 included a survey of the dietary habits of its 2107 male subjects. A follow-up 30 years later revealed that the men who ate the most fish had the lowest risk of heart disease – nearly 40 per cent lower than those who ate no fish at all.
*A compound called DHA – one of the omega-3 fatty acids found in fish – is vital to brain development in childhood, especially before the age of two. Researchers suspect that a deficit of DHA in adulthood may be a factor in depression.