Fish is a very healthy nutritious food and rich in nutritional value. Fish contains a significantly high content of vitamins and minerals.
It is one of the animal sources that can be considered as the central bank in terms of vitamins and minerals such as riboflavin (B2), iron, calcium, zinc, essential fatty acids and vitamin A. In addition to all these, it is an indispensable ingredient in every diet with the proteins it contains and the amino acids it contains. The muscle tissue, gills and internal organs of the fish contribute to its nutritional efficiency with their different structures, but they also bring different risks.
For example; The black/brown flesh, which we encounter in some fish, contains high muscle groups and is bloody, so after it is cleaned, the flesh becomes darker instead of white. There are types of these fish that are eaten in our country, such as tuna, bonito, bonito, mackerel, and mullet, as well as shark, whale, etc. It is found in other fish species. Since the muscle tissue in this region is red because it is rich in iron-related enzymes, it is very rich in blood vessels. Its nutritional value is similar to beef and it comes into intense contact with the blood content coming from the gills. Since it comes into intense contact with the circulatory system of fish, the possibility of it containing heavy metals, which increases with environmental pollution, increases. For this reason, it should be recommended to be careful about heavy metals in the tissues of fish, especially gills, liver and vascular nutrition, which are heavily vascularized, and not to consume them out of necessity. It should be taken into consideration that despite all these benefits, it may bring additional risks. When viewed with this sensitivity; The gills, which have the function of filtering oxygen in the water, the tissues of the fish that receive more blood, and some internal organs that have a filtering function (such as the liver), are the tissues in which high amounts of heavy metal content accumulate (such as heavy metals - copper, lead, cadmium, nickel, arsenic, chromium).
Therefore, the liver, gills and brown muscle tissues of the fish, which are tissues richer in respiratory enzymes and filters, are heavier in their content than the pink muscle tissue. It carries the risk of containing metal. For this reason, eating fresh, carefully cleaned, carefully cooked or dried fish will make the healthy diet more suitable for your needs.
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