What is the nutritional value of canned fish?

Protein content of fish is twice that of pork, which belongs to high-quality protein with high absorption rate, and about 87-98% of it will be absorbed by human body. Fish is rich in thiamine, riboflavin, nicotinic acid, vitamin D and a certain amount of minerals such as calcium, phosphorus and iron. Although the fat content in fish is low, the fatty acids in it have been proved to have the functions of lowering blood sugar, protecting the heart and preventing cancer. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. In addition, fish oil is also rich in vitamins A and D, especially in the liver of fish. Fish also contains water-soluble vitamin B6, B 12, nicotinic acid and biotin. Fish also contains minerals, most obviously lilac fish or sardines, which are good sources of calcium if eaten with bones; Marine fish are rich in iodine; Others, such as phosphorus, copper, magnesium, potassium and iron, can also be taken when eating fish. DHA is a key element to improve brain power.