There are many types of fish. They are delicious, nutritious, and a top choice for a healthy diet. However, the nutritional components of every type of fish are not suitable for everyone.
Nutritionists state that fish are a rare and healthy food. They are delicious, nutritious, and a top choice for a healthy diet. It should be noted that while there are many types of fish, the nutritional components of every type are not suitable for everyone.
Below, the editor introduces the nutritional value of 6 types of fish commonly consumed by Chinese people, analyzes the groups of people who should not eat fish often, and helps you navigate a healthy diet.
Fish are rich in thiamine, riboflavin, niacin, vitamin D, and a certain amount of minerals such as calcium, phosphorus, and iron. Although the fat content in fish is low, its fatty acids have been proven to have effects of lowering blood sugar, protecting the heart, and preventing cancer. The vitamin D, calcium, and phosphorus in fish can effectively prevent osteoporosis. Traditional Chinese medicine believes that eating fish must be targeted; only by eating the right "fish" can its food and medicinal value be realized. Below are the medicinal properties and therapeutic effects of common fish for your reference when choosing to eat them.
1. Crucian Carp: Also known as "fuyu," it has a sweet taste and a warm nature. Its effects are to promote urination and reduce swelling, replenish qi and strengthen the spleen, unblock meridians and promote lactation, and clear heat and detoxify. It is mainly used for edema and ascites, insufficient lactation in postpartum women, gastric ptosis, and prolapse of the anus.
2. Hairtail: It can nourish the five organs, expel wind, and kill insects. It is especially suitable for people with a weak spleen and stomach, indigestion, or dry skin. It can be used as an adjuvant therapy for persistent and chronic hepatitis. Eating hairtail often can also moisturize the skin, keeping it moist and elastic.
3. Black Carp: It has the effects of replenishing qi and nourishing the stomach, transforming dampness and promoting urination, and expelling wind and relieving vexation. Consumption can treat symptoms such as qi deficiency and fatigue, cold pain in the stomach, beriberi, dampness bi, malaria, and headaches. The trace elements such as zinc, selenium, and iron in black carp also have anti-cancer effects.
4. Carp: It has a sweet taste and a warm nature. Its effects are to promote urination and reduce swelling, replenish qi and strengthen the spleen, and unblock meridians and promote lactation. It is mainly used for edema, insufficient lactation, and poor fetal development.
It should be noted that people suffering from the following diseases should not eat too much fish. These diseases are:
1. Gout patients, because fish contains purine substances, and gout is caused by a disorder of purine metabolism in the human body;
2. Patients with bleeding disorders, such as patients with thrombocytopenia, hemophilia, vitamin K deficiency, and other bleeding disorders, should eat less or no fish, because the eicosapentaenoic acid in fish can inhibit platelet aggregation, thereby aggravating the bleeding symptoms of patients with bleeding disorders;
3. Patients with cirrhosis, when the liver is cirrhotic, the body has difficulty producing coagulation factors, and coupled with low platelet counts, it is prone to bleeding. If they then eat sardines, black carp, tuna, etc., which are rich in eicosapentaenoic acid, the condition will worsen dramatically, making a bad situation even worse;
4. Tuberculosis patients, when taking isoniazid, eating certain fish can easily cause allergic reactions. Mild symptoms include nausea, headache, skin flushing, and conjunctival congestion. Severe symptoms may include palpitations, numbness and swelling of the lips and face, rash, diarrhea, abdominal pain, difficulty breathing, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage.