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Fish, Prawns & Crab

Seafood is an excellent source of minerals. Fish are one of the most important sources of calcium. The soft bones of small fish such as sardines and smelts and canned varieties such as salmon are especially valuable sources of calcium.

Other minerals in seafood include zinc (oysters and crustaceans), iron (oysters, bluefish, and shrimp), copper (oysters, crabs, and lobster), potassium (mussels, scallops, and clams), and iodine, phosphorus, and selenium (all seafood in general). Fresh seafood is low in sodium.

For those who have to restrict the intake of sodium, fresh seafood is an excellent choice, although you should limit your intake of processed seafoods such as smoked, cured, and most canned seafoods. Salt is added in the processing of these seafood products as it is in imitation seafood products.

Many fish oils are composed primarily of the omega-3 fatty acids. They differ from most plant oils which contains mainly the omega-6 fatty acids. The most important omega-3 fatty acids found in seafood are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Fish and shellfish ingest and accumulate omega-3 fattyacids through the food chain from algae and phytoplankton, the primary producers of omega-3 fatty acids. Man can only produce saturated and omega-9 fatty acids, which means we have to get the omega-3 fatty acids we need through our daily foods.




Other health problems that may be controlled or alleviated by the consumption of omega-3 fatty acids from fish are asthma, arthritis, diabetes, multiple sclerosis, hypertension, migraine headaches, cancer, and some kidney diseases.

There is little Vitamin C found in seafood, but it is considered an excellent source of the B complex vitamins, particularly niacin, B12 and B6.