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Cook'n with Betty Crocker 
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Fishing for Nutrition |
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Print this Recipe Fish and seafood aren’t really "brain foods", as they were once called, but they do offer many great-tasting nutritional benefits. These healthful food choices are richer in high-quality protein and lower in fat and saturated fat than many other entrée options. Meals that include fish or seafood products can fit easily within the daily dietary guidelines of no more than 30 percent of total calories from fat. Many varieties of seafood are low in cholesterol as well. This may sound surprising when for years we’ve been told to avoid seafood because of its supposed high cholesterol content. Better research methods have shown us that mollusks, such as clams, oysters and scallops, actually have less cholesterol than beef! Shrimp, lobster and crab contain more cholesterol than mollusks, but that just means we should eat them less often. Seafood also has the bonus of omega-3 oils. Omega-3 refers to the unique structure of fatty acids "the building blocks of fat" found in all animals and plants. Scientific studies suggest these oils may help reduce the risk of heart disease. That’s good news for fish lovers, but researchers just aren’t sure how fish oils may promote healthier hearts. Much research is still underway to try to better understand the big picture. Good sources of omega-3 are crab, mackerel, salmon, shrimp, trout and tuna. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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