Czy rzeczywiście istnieją pięć powodów, dla których warto włączyć ryby do swojej diety?
Alicja Kowalska
2026-03-25
4 min. czytania
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Niedostateczne spożycie ryb stanowi poważny problem w diecie Polaków. Zaleca się, aby ryby pojawiały się na talerzu co najmniej dwa razy w ciągu tygodnia. Poznaj różnorodność dostępnych gatunków, ich wartość odżywczą oraz korzyści płynące z regularnego ich konsumpcji. Czy zwracasz uwagę na składniki odżywcze podczas zakupów? A jak często włączasz ryby do swojego menu?
The fish can be divided into:
Due to its origin: freshwater (carp, cod, sandal) marine (hair, mackerel, tuna dors) Due to the fat content: lean (dors, tuna, sole, trout, advice) medium-fat (karp, flax, leash) fatty (hairs, ginger, spruce, trail, macquard, halibut, fish oil) Low consumption of Polish fish is mainly due to limited access to and selection of fish, high prices of fish products offered, problems with fish preparation (care, filleting) or difficulty in consumption due to the price of fresh fish.. But why should we have more fish?
Learn about the five main reasons why eating fish is worthwhile
1. Essential unsaturated fatty acids omega-3 Fatty fish are a rich source of low LDL-cholesterol while also increasing the content of high fatty acid omega-3s, especially salmon, tuna, mackerel, sardines and spinach. Essential omega-3 fatty Acids affect the proper functioning of the heart, prevent cardiovascular disease, lower blood pressure. Reducing bad LDL cholesterol while increasing good cholesterol fraction HDL. 2. Fish salt is a good source of easily digestible and easily digested phosphorus protein.
Fish and weight loss
Fish of lean species provide high amounts of protein at a low energy level (50-100kcal/100g). Therefore, lean fish such as cod, shellfish, sole and mint are recommended for weight loss and line-keeping. We all know that fish are healthy, yet we rarely reach for them. Remember that fish have a high nutritional value and are an essential component of a healthy, rational diet.
