African crucian carp and tilapia have tender meat, delicious fresh meat, few thorns and no small thorns between muscles. Whether it is braised or steamed, it tastes good and is deeply loved by the public. Tilapia is flat and sweet, which can benefit the spleen and stomach and nourish the liver and kidney. It has therapeutic effects on dyspepsia, diarrhea, sallow and emaciated, edema, weakness of muscles and bones, etc.
Tilapia is extremely rich and comprehensive in nutrition, rich in high-quality protein and essential amino acids; Tilapia is low in fat and mostly contains polyunsaturated fatty acids, which can reduce blood fat, activate blood vessels and benefit cardiovascular health. In addition, tilapia is rich in trace elements such as calcium, iron, zinc and B vitamins, which can enhance the energy metabolism and anabolism of human body.
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The US Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) issued the latest version of fish consumption recommendations. According to reports, shrimp, cod, salmon, tilapia and catfish are the most suitable aquatic products for children, pregnant women and lactating women: tilapia! The FDA also lists the mercury content in aquatic products, and tilapia is one of the five lowest aquatic products.
Tilapia is the hottest economic fish in the world and people all over the world like to eat it. The meat is tender and delicious, elastic, with few thorns, high protein content and good nutritional value. More importantly, it has no fine spines and is very convenient for westerners who use knives and forks.
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