Nutritional information

Nutrition is the effect of the process by which an organism ingests and uses foods for growth and maintenance of the body. Foods are composed of specific nutrients; protein, fats, carbohydrates, vitamins, and minerals. These nutrients serve as the raw material and energy needed for the body to carry out all of its functions. Experts have known for years that seafood is a source of top-quality protein. Through the educational and promotional efforts of the seafood industry, government, and the general public has a sharper sense of the importance of seafood in a healthy diet. Seafood can make a significant contribution to the nutrient needs of all consumers, especially growing children and the elderly.

Protein:
Proteins are large molecules composed primarily of amino acids. Our body's digestive enzymes break down the protein we consume to release amino acids which are in turn used to make new proteins the body uses for growth and maintenance. Fat and Calories:
What is a calorie? Many people count calories or "weight-watch," but do they really understand what they are counting? The food calorie or kilogram calorie is a measure of energy, defined as the amount of heat required to raise the temperature of one kilogram (approximately 2.2 pound) of water one degree Celsius.


Vitamins and Minerals:
There are two types of vitamins, fat soluble (A, D, E, and K) and water soluble (C and the B complex). Vitamins A and D are found in fish liver oils and in small amounts in the fatty tissues of fish. Seafood is generally low in fat, and we usually don't consume fish liver oils; therefore, seafood is not considered a significant source of the fat-soluble vitamins.
Cholesterol:
Cholesterol levels are not significant in most seafood products. Finfish are generally quite low in cholesterol, with shellfish having low to moderate amounts. In the past, shellfish have been excluded from low cholesterol diets because they were believed to be high in cholesterol.