Heart & Stroke
Fish is considered one of the most heart-healthy foods you can eat.
Unsurprisingly, many large observational studies show that people who eat fish regularly have a lower risk of heart attacks, strokes, and death from heart disease.
Eating at least one serving of fish per week has been linked to a reduced risk of heart attacks and strokes.
Low in calories
Hake is non-oily, deep water fish, and low in calories and saturated fats. 100g of hake contains approximately 78 calories.
Other than boosting your protein intake, an additional benefit to eating more fish is that it comes with a wide range of other vitamins and minerals. Most fish provide phosphorus, selenium and vitamin B12.
White fish usually provide potassium, as well as vitamins B3 and B6. Shell fish often contain copper, zinc and iodine. Boom!
Low in saturated fat
It’s also important to look at what else protein is packaged with in foods – and that’s where fish really shines. Unlike many other animal sources of protein, most white fish and shellfish are low in fat and saturates.
Omega-3 fatty acids are essential fats, meaning your body can’t make them on its own, so you need to get them through what you eat and seafood is one of the absolute best sources.
Omega-3 fatty acids can do wonders for your overall brain functioning and cardiovascular health.
Haddock contains no carbohydrates, fiber, or sugar. It is a good source of vitamin B6 and B12, magnesium, niacin, phosphorus, and selenium.
Like most fish, haddock contains Omega- 3 fatty acids, which provide a wide range of health benefits.