Ăn cá Tra, Basa có lợi cho sức khỏe

Like other fish species, pangasius meat is a source of high-quality animal protein, providing a lot of protein, important minerals and containing many essential vitamins that are good for health. Fish meat has a protein content of 23-28%, relatively higher than other freshwater fish species (16-17%). The proteins in fish are generally easier to assimilate and absorb than meat and provide adequate amino acids necessary for the development of the human body. In addition, it was found that the total amount of fat in fish meat is lower than that in meat and most of them are beneficial fats, especially two important nutrients DHA and EPA.

Notably, recent studies show that basa fish fat contains an amount of DHA (Docosa Hexaenoic Acid) and EPA (eicosapentaenoic acid) (4.74% DHA and 0.31% EPA) that previously, this important fatty acid was determined to only be found in salmon fat, tuna, striped fish, and some deep-sea fish species. The total amount of fat found in Pangasius ranges from 2.55 - 3.42% with the proportion of unsaturated fatty acids accounting for over 50% of the total fatty acids. In particular, oleic acid is the acid with the highest composition in monounsaturated fatty acids (30.93%) and linoleic acid accounts for the highest composition in polyunsaturated fatty acids (8.43%).

Many scientific studies have also demonstrated the benefits of unsaturated fatty acids, including their role in reducing the risk of cardiovascular disease. These acids help lower total cholesterol and LDL cholesterol (bad cholesterol) in the blood to prevent atherosclerosis and myocardial infarction. Pangasius fish is also characterized by its very low cholesterol content (21-39 mg/100g). This is an important feature recommended in diets to reduce the amount of cholesterol consumed daily in meals. Up to now, pangasius fish has truly conquered consumers around the world thanks to its high nutritional value, delicious taste and the important role of the ingredients in fish meat.