FISH CONTAIN TWICE AS MUCH PROTEIN AS PORK AND ARE OF HIGH QUALITY, WITH HIGH HUMAN ABSORPTION RATES, WITH SOME 87-98 PER CENT ABSORBED. FISH IS RICH IN SULFAMIDE, NUCLIDE, NICKRIC ACID, VITAMIN D AND A CERTAIN AMOUNT OF CALCIUM, PHOSPHORUS AND IRON. THE FAT CONTENT IN FISH MEAT IS LOW, BUT ITS FAT ACIDS HAVE BEEN SHOWN TO BE SUGAR, CARE AND CANCER-RESISTANT. VITAMIN D, CALCIUM, PHOSPHORUS ETC. IN FISH MEAT ARE EFFECTIVE IN PREVENTING OSTEOPOROSIS. SO THERE'S MORE TO EAT..