Seafood

Nutrition

I love musselsHealthy food means a healthy lifestyle.

Evidence suggests that you get real health benefits when you eat just two servings of seafood every week - that’s about 200- 400g of seafood. Here’s how the goodness of New Zealand seafood can help to keep you healthy. 

Health benefits from eating seafood

Studies show that two or more servings of seafood per week may help:

  • Lower the risk of coronary heart disease
  • Lower blood pressure
  • Prevent arrhythmia in the heart muscle
  • Prevent a second heart attack in people who already have heart disease
  • Ease the symptoms of rheumatoid arthritis
  • Develop nerve and brain cells in infants
  • Promote good mental health
  • Reduce the risk of prostate cancer
  • Reduce Omega-6 to Omega-3 ratio so that lung cancer is less invasive
  • Decrease the risk of bowel cancer
  • Ease inflamed airways 

What's in seafood that makes it so good? 

Eating seafood boasts many health benefits including lowering the risk of coronary heart disease, lowering blood pressure, and improving arthritis and asthma symptoms. So what’s in seafood that makes it so good? New Zealand seafood is:

  • High in Omega-3 and fatty acids
  • High in protein
  • Low in carbohydrates and saturated fats
  • Low in saturated fats
  • A good source of essential minerals and vitamins
  • Completely natural and easy to digest
  • The cleanest seafood

skipjack31Omega-3

Because humans can’t produce omega-3 fatty acids ourselves, there’s only one way to get it: by eating it.

Today scientists have shown that eating more seafood is the simplest solution to meeting this nutritional requirement. Add that New Zealand seafood is a source of high-quality protein, low in total and saturated fat, and arguably the cleanest seafood in the world, and you have the ‘superstar’ of healthy eating.

Although long-chain omega-3 fatty acids found in fish (eicosapentaenoic acid, EPA, and docosahexaenoic acid, DHA) are a vital part of a healthy diet, they’re not the only omega-3 out there. Wherever we shop, we’ll find omega-3 enriched or fortified products. So what’s the difference and does it really matter? source of high-quality protein, low in total and saturated fat, and arguably the cleanest seafood in the world, and you have the ‘superstar’ of healthy eating.

According to research, it does. Not all omega-3's are the same. The ones from fish may be more beneficial than those from plant sources (alpha-linolenic acid, ALA). Plant-source omega-3, used to ‘enrich’ other products, has a very low conversion rate to long-chain omega-3. Regularly eating seafood will ensure we get the recommended intake and provide a lot of what we need to stay healthy for longer.

Aim for two or more servings of New Zealand seafood a week. Including a combination of oily fish like salmon and tuna with white fleshed fish should easily provide your recommended weekly intake of long-chain omega-3.

To get your healthy share of omega-3, eat more of Talley’s New Zealand sustainably managed seafood. As a general guide, the oilier the fish the higher the omega-3 content. Salmon, Mackerel and Tuna have the highest content but all fish has omega-3 to some degree.