by Isabelle Workman
Seafood contains a range of nutrients, notably the omega-3 fatty acids, EPA and DHA. Eating about 8 ounces per week of a variety of seafood contributes to the prevention of heart disease.
The healthiest seafood varieties consumed in the United States are:
salmon, anchovies, sardines, shrimp, pacific oysters, trout, Atlantic and Pacific mackerel.
The health benefits from seafood act as building blocks for bones, muscles, cartilage, skin, and blood. They also contain the necessary enzymes, hormones, and vitamins. In addition, they contain B vitamins which help play a vital role in the function of the nervous systems, and aid in the formation of red blood cells. Seafood contains iron, magnesium, and zinc. Eating 8 ounces per week of seafood will make a much healthier you!