People these days have a growing interest in seafood platters chiefly because they are nutrition packed other than being delicious. The high-protein diet is however, low in saturated fat, total fat and calories. Research has proven that seafood lowers risk of heart diseases and decreases hypertension and obesity. Furthermore it’s responsible for development of infants. Let us give you a quick insight into the nutritional benefits of seafood:

Protein and calories

According to nutritionists, seafood is protein rich food which is low on calories. Fish like cod, sole and flounder contain very less amount of calories. Studies have shown per 3oz cooked fish contains less than 100 calories. Even the fattier varieties like mackerel, salmon and herring will only contribute to 200 calories/serving. Despite such low calorie content seafood is extremely protein rich. It contains oodles of amino acids which contribute to optimal fetal development and healthy growth. On an average, every 3oz serving of fish/shellfish offers 40% of the average daily recommended dose of protein. Furthermore, such delicious seafood served at restaurants in Tanglin, are easy to digest since fish have very less connective tissues.

Fat & cholesterol content

Seafood as discussed is low in fat content. A platter comprising seafood is less in saturated and total fat, contributing to healthy consumption. Fatty fish such as king salmon and mackerel are extremely low on fat. They contain as low as 15% fat. Did you know a major percentage of fat in seafood comprises polyunsaturated fat? They contain huge portions of omega-3 fatty acids.

Seafood is a rich source of omega 3 fatty acids which help in human development. However the human body itself cannot produce omega 3 fatty acids. The organic compounds can only be obtained from outside. That’s why consumption of seafood generously contributes to Omega 3 fatty acids gain. Furthermore studies have repeatedly shown how marine derived Omega 3 fatty acid consumption helps the human body get its fundamental dose of DHA and EPA, the two components responsible for cutting back on heart disease related risks. Both DHA and EPA help with vision and brain development, especially in infants. Experts suggest seawater fish and shellfish should be added to main dietary regimes.

Cholesterol which is present in a wide variety of animal food is also present in seafood but in minimum proportion. According to dieticians, cholesterol intake should ideally be limited to 300mg/day. Some of the good Indian restaurants in Singapore serve seafood which contain less than 100mg cholesterol.

Vitamins & minerals

Fish as we know contains a generous proportion of Vitamins which include B-complex Vitamins, Vitamin A and Vitamin D. Vitamin A is especially obtained from oily fish. The B-complex vitamins are associated with boosting the nervous system and triggering other healthy developments. Vitamin A on the other hand contributes to healthier vision and skin. Vitamin D on the other hand is one of the most widely renowned components which add to bone health. Fish is also a generous source of other components like zinc, selenium, iron and iodine. Selenium saves cells from damage and is an active antioxidant which helps fight against the ill effects of mercury. Zinc meanwhile is great for boosting the immune system. Iodine is effective in maintaining thyroid gland functioning. Iron present in seafood helps in production of red blood cells.

Indeed, seafood offers a wealth of nutrients to the human body, which makes it quite obvious why people these days consume it more.

Author's Bio: 

The author runs a delicious seafood restaurant in Tanglin. In recent times the author has been shedding light on the benefits of seafood.