Japanese cuisine
VicentaLakin
1 EELS ARE RICH IN VITAMIN A AND E, 60 AND 9 TIMES HIGHER, RESPECTIVELY, THAN COMMON FISH. OF THESE, VITAMIN A IS 100 TIMES MORE THAN BEEF AND 300 TIMES MORE THAN PORK. VITAMIN A AND VITAMIN E, WHICH ARE ABUNDANT, ARE OF GREAT BENEFIT IN PREVENTING VISUAL DETERIORATION, PROTECTING THE LIVER AND RESTORING ENERGY. OTHER VITAMINS SUCH AS VITAMIN B1 AND VITAMIN B2 ARE EQUALLY RICH. EELS MEAT CONTAINS A WEALTH OF HIGH-QUALITY PROTEIN AND ESSENTIAL AMINO ACIDS FOR ALL HUMANS. IT CONTAINS PHOSPHORUS, AN ESSENTIAL NUTRIENT FOR BRAIN CELLS. IN ADDITION, EELS CONTAIN DHAS AND EPAS, COMMONLY KNOWN AS “BRAIN GOLD”, WITH HIGHER LEVELS THAN OTHER SEAFOOD AND MEAT. THE EEL ALSO CONTAINS A LARGE QUANTITY OF CALCIUM, AND ITS SKIN AND MEAT CONTAIN ABUNDANT GELATIN PROTEIN. 4. EELS CONTAIN A VERY RARE WEST RIVER LOCKED PROTEIN, WHICH HAS GOOD AND STRONG KIDNEYS AND IS A HEALTHY FOOD FOR YOUNG COUPLES AND THE ELDERLY。
