The bluefish is an explosion of nutrients. What distinguishes it from other fishes is the presence of omega 3 benefits, which are important for keeping the heart and arteries healthy.

Characteristics of blue fish.

The species included in the designation of blue fish are manifold, some very similar to each other, enough to be difficult to distinguish between them; others with quite different characteristics. The category has nothing to do with the scientific taxonomy of the fish species, but it has been designed to enclose fishes with medium-small size, colour of the back from dark blue to white and with certain nutritional characteristics. The main ones are anchovies, sardines, mackerel, herring and eel.

Nutritional aspects of blue fish.

Fish has always been considered a source of protein just like meat. Despite the amount of protein is slightly less, it has a high biological value, presenting all the essential amino acids in the right proportions.

The lipid profile, on the contrary, is quite different from that of the meat. Poor in saturates, blue fish is considered a precious source of polyunsaturated fat acids.

In addition, the linolenic fat acid of the omega 3 class is present. There are different omega 3 benefits, in fact these fat acids are very important for the development of the nervous system and for the prevention of diseases of the circulatory system, carrying out numerous actions aimed at maintaining the health of the arteries and heart.

The good news is that to take advantage from health benefits of consuming omega 3, it is not necessary to consume only fresh fish. The canned mackerel and frozen blue fish maintain good levels, even at low temperatures, of precious fats. In the kitchen, the type of cooking to prefer is steamed, baked or baked.  In addition, speaking of cooking, it would be better not to add salt, given the high amount of sodium present in the fish.

In addition to be a good source of healthy proteins and fats, blue fish is rich in vitamins and minerals. Among the vitamins, stand out those of the group B and the fat-soluble A and D. Moreover, fishes that can be eaten entirely, such as anchovies, are a good source of calcium and, in fact, a portion covers about 22% of the daily needs of the mineral.

Nutritional values ​​per 100 g of bluefish.

Anchovies: Energy (kcal) 96; Proteins (g) 16,8; Lipids (g) 2,6; Total saturates (g) 1,3; Carbohydrates (g) 1,5; Potassium (mg) 278; Iron (mg) 2,8; Calcium (mg) 148; Phosphorus (mg) 196; Sodium (mg) 104; Iodine (mg) 29; Zinc (mg) 4,20; Vitamin E ATE (mg) 0,29;

Mackerel: Energy (kcal) 170; Proteins (g) 17; Lipids (g) 11,1; Total saturates (g) 2,6; Carbohydrates (g) 0,5; Potassium (mg) 360; Iron (mg) 1,2; Calcium (mg) 38; Phosphorus (mg) 264; Sodium (mg) 130; Iodine (mg) 117; Zinc (mg) 2; Vitamin E ATE (mg) 0,25;

Herring: Energy (kcal) 216; Proteins (g) 16,5 ; Lipids (g) 16,7; Total saturates (g) 3,3; Carbohydrates (g) 0; Potassium (mg) 320; Iron (mg) 0,9; Calcium (mg) 63; Phosphorus (mg) 113; Sodium (mg) 150; Iodine (mg) 36; Zinc (mg) 1,10; Vitamin E ATE (mg) 1,20.

1 comment

  • Richard


    Big follower of Dr Longo and his team’s work. Thanks for all the info you put out there.

    I read on a Paleo blog that the canning process degrades some of the healthy fats.

    I do not follow the Paleo Diet, rather, I eat as you recommend. I also fast. I wondered if you could clarify this issue for me.

    Many thanks.

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