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| subject area: autism, saturated fatty acids, diana mirkin, fatty diet , plump pics , cooking, food processing, hormones, pufa, plump woman , dalmatians, ifst, searslabs, omega 3 and omega 6 fatty acids , linole, pictures of fat girls , anabolic, heart & circulation, audience: the media, borage oil, radiotherapy / health aspects, | Mussel, blue, cooked, moist heat 0.7 Oyster, Eastern, wild, cooked, dry heat 0.5 dietary Scallop, mixed species, cooked, dry heat 0.3 Clam, mixed species, cooked, dietary moist heat 0.2 Shrimp, mixed species, cooked, moist heat 0.3 Source: USDA Nutrient Database for Standard Reference Nutritionally, how does fish compare with meat? Fish and shellfish are excellent sources of protein that are low dietary in fat. A 100 gram serving of most fish and shellfish provides about 20 grams of protein, or about a third of the average daily recommended protein intake. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages. Seafood is also generally lower in fat and calories than beef, poultry or pork and contain about the same or slightly less cholesterol. |
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| It is recommended that you eat fish rich in omega-3 fatty acids twice a week in order to reap specific health benefits. Although all fish aren't high in omega-3s, they still can contribute linole important amounts of these fatty acids if they're eaten regularly. The following linole chart provides a general overview of fish and their linole omega-3 fat content. Omega-3 Content of Fish and Shellfish (Amounts are in grams per 100g portion*) Salmon, Atlantic, farmed, cooked, dry heat 1.8 Anchovy, European, canned in oil, drained 1.7 Sardine, Pacific, canned in tomato sauce, drained solid with bone 1.4 Herring, Atlantic, pickled 1.2 Mackerel, Atlantic, cooked, dry heat 1.0 Trout, rainbow, farmed, cooked, dry heat 1.0 Swordfish, cooked, dry heat 0.7 Tuna, white, canned in water, drained solids 0.7 Pollock, Atlantic, cooked, dry heat 0.5 Flatfish (flounder and sole species), cooked, dry heat 0.4 Halibut, Atlantic and Pacific, cooked, dry heat 0.4 Haddock, cooked, dry heat 0.2 Cod, Atlantic, cooked, dry heat 0.1 |
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