Red-fried fish

FISH IS RICH IN FAT, PROTEIN, VITAMIN A, UNSATURATED FATTY ACID, PHOSPHORUS, CALCIUM, IRON AND IODINE. IT HAS WARM STOMACHS, SKINS, GASSING, BLOOD, HEALTH CARE AND THE STRENGTH TO REGENERATE THE KIDNEYS, TORE UP THE BLOOD, TONICATION, DIARRHEA, DIARRHEA, DIARRHEA, DYSENTERY, DYSENTERY, DYSENTERY, AND ACCUMULATION. THE IDEAL FOODS FOR THE ELDERLY, CHILDREN AND MOTHERS ARE PARTICULARLY SUITABLE FOR USE BY PEOPLE WHO ARE SHORT-LIVED, CHRONICALLY ILL, HAEMORRHAGIC, THINNER, MALNOURISHED AND SKIN DRY. IN ADDITION, THE EATING OF FISH BY PREGNANT WOMEN IS CONDUCIVE TO THE DEVELOPMENT OF THE FOETAL BRAIN TISSUE; THE EATING OF FISH BY YOUNG CHILDREN IS BENEFICIAL TO THE MENTAL DEVELOPMENT; OLDER PEOPLE EAT MORE FISH, WHICH SLOWS BRAIN ATROPHY AND PREVENTS DEMENTIA; WOMEN EAT MORE FISH, WHICH MAKES THEIR SKIN SMOOTH, DARKER AND MORE BEAUTIFUL. FISH-BORNE DHA AND EPA LEVELS ARE HIGHER THAN FRESHWATER FISH. DHA IS A NUTRIENT NEEDED FOR THE BRAIN AND IS IMPORTANT FOR ENHANCING MEMORY AND MENTAL ABILITY, TOGETHER WITH THE ABUNDANCE OF EGG PHOSPHORUS IN THE FISH BELT, MAKING IT MORE BRAIN-COMPOSED THAN THE GENERAL FRESHWATER FISH. EPA, COMMONLY KNOWN AS AN ANGIOLOGIST, IS USEFUL FOR REDUCING BLOOD RESIN. THE ABUNDANCE OF MAGNESIUM IN FISH IS ALSO VERY PROTECTIVE OF THE CARDIOVASCULAR SYSTEM AND CONTRIBUTES TO THE PREVENTION OF CARDIOVASCULAR DISEASES SUCH AS HYPERTENSION AND MYOCARDIAL INFARCTION。