Do you know the benefits of sea bream? Also discover its different nutritional properties, and the nutritional qualities of an oily fish rich in healthy fats.

The sea bream is a delicious food, which belongs to the family of the Espáridos (to which other highly consumed fish also belong, such as sama, sargo, boga, dentex or patella), which are characterized by presenting a compressed body and be somewhat longer.

It is rare to find it in the Mediterranean and it is usually fished mainly in the Atlantic (on the European Atlantic coasts, such as Portugal or near the Canary Islands).

Due to its black spots, the sea bream tends to also be known by the name of pint-size sea bream.

In relation to its best time of the year, the truth is that we usually find it in the fishmongers between the months of November, December, January, February and March.

Nutritional properties of sea bream

Unlike cod, sea bream belongs to the blue fish family. In fact, it is one of the lean fish that tends to provide more healthy fat, although its caloric value is moderate: 100 grams of sea bream provide less than 90 kilocalories.

Its nutritional contribution in proteins is interesting, as well as vitamins (vitamin A and vitamins of group B, such as vitamin B3, B6 and B12) and minerals (such as iron, potassium, magnesium and phosphorus). In fact, compared to other fish, we must highlight the presence of vitamin B3 and B6.

Calories 85 kcal
Protein 17 g
Carbohydrates 0.1 g
Total fat 5 g
Fiber 2 g
Vitamins Minerals
Vitamin A 9 mcg Iron 0.8 mg
Vitamin B3 6 mg Match 210 mg
Vitamin B6 5 mg Magnesium 25 mg
B12 vitamin 2 mcg Potassium 312 mg

Benefits of sea bream

Nutritionally speaking, bream becomes an excellent source of proteins of high biological value. In addition, it is a blue fish, so most of its fats are healthy.

Thanks to its low caloric intake, it is a good option for people who are overweight and obese, and due to its nutritional contribution it is very interesting in balanced, healthy and healthy diets.

Due to its iron content, it helps prevent iron deficiency anemia, while phosphorus intervenes in a positive way in the processes of obtaining energy, in the muscular activity and in the nervous system. Therefore, its consumption is also interesting in students.



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