Fish instead of meat

Meat constitutes the basis of the diet of the average inhabitants of our country. It is rich in protein, iron, zinc, vitamins B and PP - niacin. This is why it is so important for children and adolescents to eat meat and its products during adolescence and puberty.

We distinguish between white and red meat. White meat is mainly poultry meat, but also fish meat, while red meat is: beef, pork and sheep meat.

A wealth of vitamins and nutrients

Protein, which is found in meat, is highly nutritious, containing all the amino acids necessary for proper development and functioning of the body. These include albumin, globulins, nucleoproteins, collagen and elastin. Meat contains an average of 15 to 20 percent protein (lean meat contains more protein). Man needs from 0.8 to 1.0 g of protein per 1 kg of body weight. 100 g of lean meat meets 28 to 36 percent of the daily protein requirement.

A very important component of meat is haem iron (non-haem  found in plant products). Haem iron is easily absorbed, the degree of absorption is not dependent on the presence of other nutrients.

In meat we find large amounts of substances important for our development, such as B vitamins (B3, B6, B12), zinc, selenium and many other minerals. Some of these are also found in plant foods, but are not absorbed as well.

Don't eat meat? Choose fish

Despite the many advantages of meat as a dietary component, meat-free eating is becoming increasingly popular in Poland. At the same time, some people wonder whether fish can be an alternative to poultry and red meat.

Yes! Fish are an excellent alternative to animal protein. Due to the presence in fish of omega-3 polyunsaturated fatty acids or essential amino acids (including lysine, methionine and cysteine), we should not base our diet one hundred per cent on purely plant-based products.

Fish is an excellent alternative to animal protein.

The fish present on our market (Baltic fish, fish caught in other waters, fish bred in Poland or abroad) are characterized by a varied content of ingredients of nutritional and health-promoting importance.