When it comes to choosing fish that provide the greatest health benefits, species like salmon, tuna, mackerel and sardines are widely recognised for their high content of omega-3 fatty acids. However, according to Kunchit Judprasong, an associate professor at Mahidol University’s Institute of Nutrition, other popular types of marine and freshwater fish commonly found in local markets can also contain useful levels of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), omega-3 fatty acids that are known to be good for both the heart and the brain.
Steamed fish is an ideal food for the elderly and for people with high cholesterol levels.
In a recent study he conducted of 17 different fish species, Kunchit found that fish, both salt- and freshwater kinds, which were raised under hygienic conditions in a closed farm system can also contain a good level of omega-3 fatty acids if they are fed on by-products from the canned-fish industry and on small dried fish.
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