Vitamins and Omega 3: Learn more about tuna, salmon and mackerel

Fish: an essential food
Rich in protein and essential fatty acids, fish is an essential foodstuff.
Its proteins have a high biological value because they contain all the essential amino acids necessary for the growth of the body and the continuous repair and reconstruction of our tissues.
Omega 3 fatty acids - eicosapentaenoic acid - EPA and  docosahexaenoic acid- DHA – are also essential for overall health. They help to prevent  atherosclerosis and thrombosis and also have considerable anti-inflammatory benefits.  Additionally, they are indispensable for tissue reconstruction and help to protect the nervous system and retina. A regular intake of fish also has a positive effect on preventing the onset of type 2 Diabetes. It contributes to  improving overall mood and plays a positive role in reducing the onset of allergic diseases. 

 Since the body can't make Omega-3 fatty acids  from scratch, we must get them from food. Since fish is the only food capable of providing these essential fatty acids in appropriate amounts, it comes as no surprise that the majority of health practitioners recommend eating at least 3-4 fish-based dishes weekly for a healthy diet.
Furthermore, the flesh of fish provides an abundance of minerals including fluoride, selenium, iodine and phosphorous (often lacking in other foods) that help circulatory, muscle and cerebral function.  It is important to understand that fish containing high amounts of essential fats, including salmon and mackerel, are particularly rich in vitamins A, D and E.