Qingchuan fish is a deep-sea fish.
Pollution-free and pure natural, it contains a lot of protein, vitamins, trace elements and minerals, especially lecithin and various unsaturated fatty acids.
Lecithin can remove plaque on blood vessel wall. Unsaturated fatty acids can reduce blood lipid, improve coagulation mechanism and increase high density lipoprotein, but not triglyceride, thus reducing cardiovascular and cerebrovascular thrombosis and preventing arteriosclerosis. It is reasonable for patients with hypertension to eat more marine fish.
There are many cooking methods for marine fish, such as boiling, steaming, stewing, stewing and frying. From the point of view of nutrition, it is found that steaming and stewing ensure that all nutrients in marine fish are not easy to lose, and they are delicious and easy to operate. Try not to eat fried marine fish, because the unsaturated fatty acids in the original edible oil will be converted into saturated fatty acids after high temperature treatment. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombosis and vascular wall plaque, which is also the fundamental reason why we suggest steaming or stewing marine fish.
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