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The Importance Of Seafood

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Seafood is an important source of many vital nutrients such as proteins, polyunsaturated fatty acid and vitamins.
Carbohydrate
The amount of carbohydrate in fish and crustacean are generally too small to be of any significance in the diet. However, some molluscs contain up to 5 percent of carbohydrate glycogen (Murray, J. and Burt, J.R.). These molluscs include oyster, clam, blue mussel, and octopus. Although seafood is not a significant source of carbohydrate, the carbohydrate obtained from certain seafood is still function as an energy source for human body.
Protein
Fish contains 16-21% of protein. Fish contains all the essential amino acids needed by human body. Seafood is particularly a good source of protein because fish contain less saturated fat compared to other meats like pork and chicken which also provide relatively similar of amino acid distribution. In addition, flesh of seafood also contains relatively low content of connective tissue and become more soluble after cooking compared to land animals, thus can be easily broken down by body’s digestive enzymes and absorbed by human body. Protein is very important in our body. It provides structure to every cell in the body. Structural proteins make up integral parts of our body. For examples, keratin found in hair, nails, and skin, and also collagen in connective tissues. Besides, protein also regulate body processes by functioning as enzyme which catalyses the chemical reactions in our body. Protein also used

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