Aquaculture products—fish, crustaceans, and shellfish—deliver essential nutrients for health. In Venezuela, addressing malnutrition and chronic diseases, integrating aquaculture strengthens protein intake, omega-3 fats, and micronutrients. Below are their main nutritional advantages and dietary roles.
🍽️ 1. High-Quality Proteins
- Tilapia, cachama, and shrimp provide all essential amino acids.
- Support muscle synthesis, tissue repair, and immune function.
🧠 2. Omega-3 Fatty Acids
- EPA and DHA in fish and shellfish promote heart health, brain function, and reduce inflammation.
- Regular intake links to lower blood pressure and improved mood.
💊 3. Essential Micronutrients
- Iodine and selenium in shellfish regulate thyroid metabolism and act as antioxidants.
- Zinc and iron in bivalves prevent anemia and boost immunity.
- B-complex vitamins (B12, niacin) support energy metabolism and neural health.
🦴 4. Bone-Strengthening Minerals
- Calcium and phosphorus in crustaceans support bone density.
- Marine collagen in gelatin and extracts aids joint elasticity.
✅ 5. Low Calorie Density
- Lean fish and shrimp deliver satiety with low fat and calorie counts.
- Perfect for weight management and diabetes-friendly diets.
🙋 Frequently Asked Questions about Aquaculture Nutrition
How often should I eat fish?
At least 2–3 times weekly to meet protein and omega-3 needs.
Do children benefit similarly?
Yes—fish supports cognitive development and immunity in kids.
Which is healthier, shrimp or fish?
Both offer protein; fatty fish provide more omega-3, shrimp supply higher iodine.
How to cook to retain nutrients?
Opt for steaming, baking, or grilling rather than deep-frying.
Risk of heavy metals?
Controlled aquaculture reduces bioaccumulation; check for quality certifications.