Like meat, fish is nutritious because it truly is a good source of important nutrients.
In the Philippines, fish is second to rice in frequency of consumption. While it may be a monotonous staple food for many, fish can also be special. Fish is a good source of proteins, fats, vitamins, calcium and iodine.
Eating fish helps prevent goiter, or the enlargement of the thyroid gland. Iodine found in fish forms part of the hormone, thyroxine, which regulates some body processes. Iodine deficiency results to simple goiter which affects physical and mental health, the nerves, rate of heart beat and appetite.
Aside from protein and iodine, fish also gives fat which is a source of heat and energy for work and play. Fat from fish is easy to digest because it has a low melting point. Examples of fatty fish are bangus , talakitok and tilapia and shellfish like tahong and talaba.
Calcium is also found in fish and this helps in body-building and regulating processes and is distributed evenly in the body. Ninety-nine percent of calcium is found in a person's bones and teeth and one percent in fluids and soft tissues. Small fish which can be eaten with crisp bones are dilis, dulong, ayungin, biya and sardines.
Fish liver, aligue of alimango and talangka are potential sources of vitamin A for good eyesight and good skin. On the other hand, vitamins B2 and B5, called niacin and riboflavin, respectively, are also contained in fish. These B-vitamins help keep the eyes and skin particularly in the mouth and nose healthy. Some seafoods rich in riboflavin are tahong, talangka and alimango, while niacin can be found in alumahan, tambakol, tamban and tulingan.