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Sushi (and seafood in general) may be
one of the best sources of nutrition available to us. Packed with protein, dense
with nutrients, and often low in fat, sushi is an excellent way to enjoy a meal
regardless of one's dietary lifestyle choice. Sushi is an excellent source of
lean protein and contains very little heart
clogging saturated fat, unlike meat from terrestrial animals, and what fat is
available is mostly in the form of Omega-3 fatty acids.
Omega-3 fatty acids are
not only a nutritional requirement for humans, but also a fatty acid that shows promise
in remediating many ailments from which we suffer for lack of this essential
fatty acid in our modern diet, including cardiovascular disease. The seaweed
wrap used in rolls (maki), called nori, is rich with essential
vitamins and minerals. Wasabi
and ginger both have
antibacterial qualities, and ginger is widely regarded as
aiding digestion and improving circulation. This section of
The Sushi FAQ will provide
information to our readers about the benefits, and the risks, of sushi. We hope
to clear up any misconceptions that this artful and unique food endures, as well
as provide information for anyone who may not be aware of just how beneficial
sushi (and seafood in general) can be. From the links above, we will be covering three areas that we
have been asked about most, the calorie content of many common sushi items, the
benefits of Omega-3 fatty acids, and the risks inherent in eating sushi. We hope
you both enjoy and learn something from our new 'sushi and health' section.
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