Fish is a very important source of proteins, amino acids, fat, vitamins and micronutrients. They have proteins with an equal or even higher nutritional value than the proteins of meat and this is why they can actually replace it. Proteins are necessary for tissue structure and for restoring its damage.

At the same time, fish has fat that varies according to the species. Fish, like cod and sole, are low in fat (0.5-2%), while fish like trout, salmon and mackerel are high-fat (10-20%).

Fish are also a source of Vitamins A and D. Vitamin A contributes to the preservation of our eyes’ good function. The source of these vitamins are salmon and swordfish. Vitamin D supports the growth and strength of bones and teeth, but also the absorption of calcium and phosphorus. Vitamins A and D are mainly in fat fishes, while the latter’s oil can be used as a vitamin supplement. Except from Vitamins A and D, fish are also the source of Β1, Β2, niacin and Β12, which play an important role in the metabolism of basic nutritional elements, but also in the health of the nerve tissues and of red blood cells.

Minerals contained in fishes are calcium, which can be mainly found in small fishes (anchovy and smelt), and phosphorus. Calcium and phosphorus together with Vitamin D support the optimum structure of bones and teeth. Fish also contain selenium and iodine.

Finally, fat fish (mackerel, sardines, anchovies, salmon, tuna, trout, seafood) contain Omega-3 fatty acids, which are beneficial for the human body by helping, for example, to lower cholesterol and triglycerides.