Healthy Diet
Fish is a low-fat, high-quality protein packed with omega-3 fatty acids and vitamins such as D and B2 (riboflavin).
It is also rich in calcium, phosphorus, and essential minerals including iron, zinc, iodine, magnesium, and potassium.
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The American Heart Association advises eating fish at least twice a week as part of a healthy diet.
The protein, vitamins, and nutrients in fish can help lower blood pressure and reduce the risk of heart attack or stroke.
Healthy Heart and Brain
Eating fish is a key way to obtain omega-3 fatty acids, which are crucial for maintaining heart and brain health.
The two main types of omega-3 fatty acids found in fish are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
Since our bodies do not produce omega-3 fatty acids, it’s essential to include them in our diet.
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While omega-3s are present in all types of fish, they are particularly abundant in fatty fish.
Excellent options for high omega-3 content include salmon, trout, sardines, herring, canned mackerel, canned light tuna, and oysters.
Omega-3 Fatty Acids
Support heart health by lowering blood pressure and reducing the risk of sudden death, heart attacks, irregular heart rhythms, and strokes.
Enhance brain function and support the development of vision and nerves in infants during pregnancy.
Potentially reduce the risk of depression, ADHD, Alzheimer’s disease, dementia, and diabetes.
May help prevent inflammation and lower the risk of arthritis.
