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Nutrition Facts

Fish and Shrimp are the sea's most available and edible ingredients.
The variety of nutritious elements in our seafood supplies all of the body's requirements for good nutrition.
Benefits of a seafood-rich diet:

Reduces the risk of heart disease.
Lowers blood triglycerides (fats).
Improves heart function and reduces damage from heart disease.
Prevents high blood pressure.
Improves symptoms of inflammatory-related diseases like arthritis and psoriasis.

Nutrition from seafood:

Seafood is a rich source of protein, vitamins, and minerals; many varieties of seafood are also low in sodium and cholesterol.
Seafood contains about twenty percent of the high quality proteins of red meat and poultry.

Seafood is also extremely low in fat and most of the fat it has is poly-unsaturated or healthy kind. Because many diets now specify poly-unsaturated fat, rather than saturated fat, fish and shellfish make excellent choices as main dishes. The cholesterol content of most fish is similar to that of red meat or poultry, about twenty milligrams per ounce. Some shellfish contain more cholesterol than red meat, but the fat is mainly poly-unsaturated.
Fish is also a good source of "B" Vitamins: B-6, B-12, biotin, and niacin. Vitamin A is found mainly in fish liver oils, but some high-fat fish are good sources of Vitamin A.

Fish is a good source of several minerals, especially iron, phosphorus, potassium and zinc. Canned fish with edible bones, such as salmon or sardines, is also rich in calcium.

Not only is seafood nutritious, but delicious as well. It's a delightful addition to any meal and an excellent, low-calorie source of many essential vitamins and nutrients.