1. Eel is rich in vitamin A and vitamin E, which is of great benefit to prevent vision deterioration, protect the liver and restore energy.
2. Eel also contains a lot of calcium, which plays a certain role in preventing osteoporosis.
3. The skin and meat of eels are rich in collagen, which can beauty beauty and delay aging.
4. Eel also contains DHA and EPA commonly known as "brain gold", which plays an important role in preventing cardiovascular diseases.
Extended data:
Edible value of eel
Freshwater eel (ぅなぎ; Unagi) and sea eel (Ji Kang eel; Kangji Eel, Anago). Eels are also commonly used in Cantonese and Shanghai cuisine. European eels and other freshwater eels are eaten in Europe, America and other places. A traditional London dish is frozen eel.
In winter, Japanese people often eat delicious roasted eel rice to drive away the cold and keep energetic. In Taiwan Province Province, the Double Ninth Festival is regarded as a festival for eating eels to tell everyone that eels are a symbol of longevity, and eating eels can promote health and longevity.
According to Nursing Daily, the nutritional components of eel are much higher than those of perch, chicken and beef, and the contents of vitamins, minerals and trace elements are unmatched by land animals. Scientific research shows that eel is one of the fish with the highest content of EPA and DHA, which can not only reduce blood fat, resist arteriosclerosis and thrombosis, but also supplement the essential nutrition of the brain.
DHA can promote adolescent brain development, enhance memory, and help the elderly prevent brain function decline and Alzheimer's disease. Medical experts also found that eel has beneficial ingredients of fish oil and vegetable oil, and is an ideal food to supplement essential fatty acids and amino acids. Eel contains high zinc, highly unsaturated fatty acids and vitamin E, which helps to prevent aging and arteriosclerosis, thus having the effect of skin care and beauty.
References:
Baidu encyclopedia-eel