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What is the difference between seafood vs. meat nutrition?

Nov 19 - 2021


There are many types of seafood, including deep-sea fish, shallow-water fish, shellfish, snails, cuttlefish, and crustaceans such as shrimps and crabs. Because they grow in the sea, their meat quality is very different from that of terrestrial animals. Although they are also marine organisms, their nutrition varies from species to species.

Differences in the nutritional value of seafood, fish,Seafood direct delivery(海鮮直送), shrimp, crab, clams, squid, octopus, clams, oysters and clams

Fish and shellfish, seafood, poultry, and livestock are also protein-rich foods and contain a variety of vitamins and minerals. Seafood is rich in iodine and omega-3 fatty acids, mainly unsaturated fatty acids. Therefore, seafood is prone to oxidation and corruption, resulting in peculiar smell. With few exceptions, most seafood products contain slightly less vitamins and minerals than terrestrial organisms.

Most fish swim intermittently, so their white muscles are very rich, so they are white. The tuna swimming has more red muscles because it lasts longer. Unlike terrestrial animals, the muscles of fish have a layered structure and the connective tissue sparse system is fragile. Therefore, the meat of fish is very soft and easy to decompose. After being cooked, it can be easily removed by using Chinese chopsticks. In addition, in addition to some high-fat fish, fish eggs, meat, processed products, including shrimp, crabs, snails, shellfish and most marine life, fat and calories are lower than poultry, livestock and other terrestrial animals.

Fish and shellfish nutrition decoding

There are many types of fish, and their muscle and fat content vary greatly due to differences in deep sea, shallow water, migratory types and species. For example, mackerel contains 39.4 grams of fat and 14.4 grams of protein, while bigeye tuna contains only 0.1 grams of fat. There are 24 grams of protein. Fish fat is mainly distributed in the subcutaneous and connective tissue that separates the sarcomere. The belly of the fish is usually the fattest part, rich in fat, and the skin is tender, rich in collagen and fat.

In general, the mineral performance of fish is better than that of vitamins. Among the vitamins, only vitamin b12 has a higher content. Fish eggs and cod liver are also rich in nutrients, but the cholesterol is relatively high. The cod liver of deep-sea fish is rich in vitamins A and D and is used to make cod liver oil supplements. processed fish products (such as dried fish) contain a lot of nutrients due to their low water content and relatively concentrated nutrient content. For example, dried small fish and dried cloves are rich in nutrients such as iron, calcium, potassium, zinc and vitamin b12, but they are also high in sodium and phosphorus.

The exoskeleton of shrimp and crab are soft muscles and internal organs, while shrimp internal organs have less muscles, and crabs are just the opposite. Its lean tissue is white muscle like fish, but there are more connective tissues than fish, so the meat is firm and elastic. Shrimp and crab have lower calories and fat than fish, and they are rich in vitamin B12, but the performance of other vitamins is not outstanding. The variation of vitamin B12 content per hundred grams of most shrimp and crab is sufficient to meet the daily needs of the body. In terms of minerals, red worm contains the highest zinc content (10.3 mg), while dried shrimp skin, dried shrimp, and dried shrimp are rich in nutrients such as calcium, potassium, and iron.