HEALTH BENEFITS OF SEAFOOD
The Heart Foundation recommend consuming fish and seafood two to three times a week as part of a heart-healthy diet. One serve of fish is about 150g.
Seafood is an excellent source of protein, minerals, vitamin B12, iodine, zinc, is low in saturated fat and contains omega-3 fatty acids.
Consumption of omega-3 fats helps to maintain good general health and reduce the risk of heart disease and stroke. There is new evidence that suggests that Omega-3s may help protect against dementia and age-related mental decline. Oily fish is particularly rich in omega-3. Types of oily fish include Anchovies, Tuna, Atlantic Salmon, Trout, Trevally, Sardines, Whiting and Snapper.