Monday, December 5

Three fish that have more protein than a beef tenderloin


The job Assessing seafood nutritional diversity together with climate impacts informs more comprehensive dietary advice, carried out by researchers from various Swedish organizations and published in the section Communications Earth & Environment from Nature magazineanalyzes the protein compositions of various fish species.

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Specific have evaluated 41 different species with the information available from four official databases from Switzerland, Japan, Canada and the FAO. And the results have been compared with the protein richness of beef, but also pork and poultry.

The conclusion of the work is that not a few marine species, especially oily fish and bivalvesThey contain more protein per 100 grams of product than many mammalian and poultry meats.

Specifically, and as an example, highlights the meat of salmonids, species related to tuna or small individuals of the species Engraulis encrasicolus, that is the anchovy (in the north) or boquerón (in the south of the peninsula). Also cited are the mussels and oysters.

Increase fish consumption

The objective of the study, which has been published by Swedish researchers, the country with the highest consumption of fish in the EU, is none other than to propose promoting the consumption of fish as an alternative to meat from land animalswhich leave a large carbon footprint, which in turn is co-responsible for climate change.

Of this luck, the work concludes that “Increasing consumption of wild-caught small pelagics, salmonids, and bivalves would significantly reduce greenhouse gas emissions from seafood consumption, while improving nutritional benefits, particularly if red meat is replaced” .

Thus, this work calls for “remodeling” the production and consumption of marine products towards species that are more nutritious and minimize climate emissions.

Nutritional virtues of fish

The authors also highlight the high presence of omega 3 fatty acids in fish, as well as vitamin D and a lower amount of inflammatory and oxidant compounds typical of red meat, such as nitrosamines, acrylamides, emo iron and carbon dioxide. trimethylamine, responsible for a good number of colorectal tumors and cardiovascular problems.

They also point out that the percentage of fat in the fish is significantly lower than in mammalian meat, since at most, fish can contain a total of 12% fat compared to 30% of “terrestrial meat”.

And despite not mentioning the problems of contamination with heavy metals in fish, especially blue, they opt for farmed fish, which has more control over this aspect than wild fish, although it also has its environmental problems.

In this regard, the study ensures that farmed fish, especially white fish, has a higher protein density than wild fish, due to its controlled feeding.

A job tailored to Sweden

Despite the benefits that the job sells, the objective data does not hide the fact that Sweden is the second largest consumer of fish in the EU, followed by Spain, and that it has interests in North Atlantic fish farms.

Thus, after an agreement signed last Augustthe EU will finance the development of fishing projects and the implementation of the CFP (common fisheries policy) with 115.9 million euros.

The budget of the Swedish FEMPA (European Maritime, Fisheries and Aquaculture Fund) amounts, adding the national contribution, to 213.6 million euros for the next six years.

Three interesting fish for their protein

However, the hypothetical interests of the study do not eliminate the objective data, and a brief visit to the nutritional composition of fish such as sardinethe Salmon wave anchovyreveal that its protein density can be higher than some meatssuch as that of beef tenderloin.

So while beef tenderloin provides 16.6 grams of protein per 100 of productsardine meat has 18 grams of protein in the same ratio, salmon meat provides 20.62 grams of protein per 100 fish and anchovy/boquerón stands out with 21 grams per 100.

And as if that were not enough, the Swedish work is correct regarding the percentage of omega 3, a lower contribution of oxidant compounds and its lower percentage of fat. Not to mention the vitamin D that supplements such as cod liver oil can provide.

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