In many cultures, meat is considered the principal source of protein, and it is frequently the centerpiece of every meal. People’s dietary choices have shifted as they become more aware of the benefits of different diets.
Fish, a very nutritious cuisine with several health advantages, is one of the better and more sustainable alternatives to meat. While most people are aware of the general health advantages of fish, some sections of the fish are sometimes overlooked—parts that are actually high in nutrients.
If you’ve been avoiding the fish’s lesser-known sections, here’s why you should reconsider and incorporate them into your diet. These three portions of the fish are high in nutrients that can benefit your general health.
1. Fish Bones: A Hidden Source of Calcium
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The bones of the fish are one of the most commonly discarded parts. However, fish bones are high in vital nutrients, particularly calcium. Calcium is essential for healthy bones and teeth, but it also aids neuron function and muscular contraction.
Many traditional dishes around the world use fish bones to generate broths or stocks that are not only flavorful but also extremely healthful.
When properly cooked, fish bones release collagen and gelatin into the broth, which is good for joint health and digestion. Fish bones also include magnesium and phosphorus, which help to keep bones healthy and muscles functioning properly.
2. Fish Skin: A Nutrient-Dense Superfood
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