Different parts of a fish have different nutritional values.

It is well-known that fish is rich in nutrition and is one of the favorite foods for many people. People also often say that eating more fish can make a person smarter, so parents often prepare fish feasts for their children. Regarding eating fish, different types of fish have different nutritional values, and different parts of the fish also have different nutrients.

1. Carp

Carp is rich in high-quality protein, with a human digestion and absorption rate of up to 96%. Carp is suitable for people with nephritis edema, jaundice hepatitis, or liver cirrhosis with ascites. Carp is a "trigger" food and is not suitable for people with malignant tumors or skin diseases. Carp is best cooked in a braised style. The intestines must be removed during cooking, otherwise, it will ruin the flavor.

2. Crucian Carp

Crucian carp is rich in protein and is easily digested and absorbed, making it a good source of protein for patients with liver, kidney, and cardiovascular diseases. Crucian carp has the effects of strengthening the spleen to promote diuresis, harmonizing the middle energizer to stimulate the appetite, activating blood circulation to unblock collaterals. It also has therapeutic effects on edema, ulcers, bronchitis, asthma, and diabetes. Postpartum women can eat crucian carp soup to nourish deficiency and promote lactation. Patients with a cold accompanied by fever should avoid eating crucian carp. Crucian carp is suitable for making soup and has a very nourishing effect.

3. Black Carp

Black carp is rich in selenium, iodine, zinc elements, and nucleic acids, and has anti-aging and anti-cancer effects, often used in dietary therapy. The body of black carp contains polyunsaturated fatty acids, which can dilate blood vessels and prevent blood clotting. Black carp is suitable for people with edema, hepatitis, hyperlipidemia, high cholesterol, and arteriosclerosis, but not for people with a weak spleen and stomach, insufficient qi and blood, or itchy skin diseases. Black carp has a higher fat content and is suitable for grilling to ensure the meat remains tender.

4. Hairtail

Eating hairtail often has the effects of nourishing the liver and replenishing blood, moisturizing the skin and nourishing hair. Although the fat content of hairtail is higher than that of general fish, it is mostly unsaturated fatty acids, which have the effect of lowering cholesterol. Hairtail is rich in magnesium, which can protect the cardiovascular system and prevent diseases such as high blood pressure. Hairtail is suitable for people who have been ill for a long time with a weak body, shortness of breath, fatigue, and dry skin, but people with skin diseases or asthma should not eat it. Hairtail is suitable for pan-frying. Sprinkling some cooking wine before serving makes it taste better.

What are the different nutrients in different parts of the fish?

Fish scales: Contain choline, which can enhance memory. They also contain various unsaturated fatty acids, which have a certain effect on preventing and treating arteriosclerosis, high blood pressure, and heart disease. They can be made into fish scale jelly to eat. In addition, the scales of shad and Spanish mackerel contain certain lipids and umami components, so they can be steamed directly without removing the scales during cooking. The scales of hairtail contain 6-thioguanine, which has anti-cancer properties, so there is no need to scrape them off when eating.

Fish brain: Rich in DHA, a polyunsaturated fatty acid commonly known as "brain gold," as well as phospholipids, which helps in the development of an infant's brain and also has a certain effect in assisting in the treatment of Alzheimer's disease. However, fish brain has a high cholesterol content, so the intake should be controlled.

Fish meat: Rich in high-quality protein, easily digested and absorbed, with low fat content. It also contains inorganic salts such as calcium, phosphorus, potassium, iodine, zinc, and selenium, as well as vitamins A, D, and B vitamins. Fish meat is divided into dark and white meat. Dark meat contains more lipids, glycogen, vitamins, enzymes, etc., and has a stronger fishy flavor, such as tuna and sardines; white meat has a lighter fishy flavor, such as large yellow croaker and flounder.