Nutritional Evaluation and Comparison Study of Seafoods such as Fish and Crayfish Supplement Dietary

Seafoods dietary were excellent source of minerals such as calcium, iron, zinc, potassium iodine, phosphorus, selenium, omega-3 fatty acids and omega-6 fatty acids. Crayfish notable among the seafood otherwise known as crawfish, crawdads, freshwater lobsters, mountain lobsters, mudbugs or yabbies, are freshwater crustaceans resembling and small lobsters [1,2]. They are regarded as members of the super families, Asteroidean and Parastacoidea. Fish are prominent among Seafoods and one of the most important sources of calcium [1-3]. The soft bones of small fish such as sardines and smelts and canned varieties such as salmon are especially valuable sources of calcium. Other minerals in Seafood include zinc (oysters and crustaceans), iron (oysters, bluefish, and shrimp), copper (oysters, crabs, and lobster), potassium (mussels, scallops, and clams), and iodine, phosphorus, and selenium (all seafood in general). Generally, fresh Seafood is low in sodium hence it is beneficial for those who have to restrict the intake of sodium. Seafood is in nutrient including vitamins fat soluble (A, D, E, and K) and water soluble (C and the B complex [1-6]. Vitamins A and D are found in fish liver oils and in small amounts in the fatty tissues of fish. Some fish oils, such as cod liver oil, are also very high in vitamin D, providing more than 200% of the recommended intake in a single tablespoon. Seafood is reported generally low in fat and nutritional adequate for those who are obese and want to lose weight. Seafood is highly loaded with important nutrients, such as high protein and most especially when dried, Fish is also the world’s best source of omega-3 fatty acids and omega-6 fatty acids, which function as building body and development of brain. In some quarter, pregnant women are medically advice to consume fish that are low in the food chain such as salmon, sardines, and trout. Fish consumption has been linked to reduced decline in brain function in old age [2,6-9]. Seafood consumption regularly had been linked to having more grey matter in the brain centers that control memory emotion; eliminate depression which is common mental disorder, also connected to reduce risk of type 1 diabetes and several other autoimmune diseases. Some researcher has linked to lowering Asthma. Substantial evidence have it that omega-3 fatty acids supplied in Seafood may provide protection against this disease, reducing leading cause of vision impairment and blindness that mostly affects Elderly individuals. Some workers has reported that People taken Seafood have a much lower risk of developing macular degeneration, a leading cause of vision impairment and blindness In one study, regular consumption of fish was linked to a 42% lower risk of macular degeneration in women [7-10]. Another study found that eating fatty fish once per week was linked to a 53% decreased risk of neovascular (“wet”) macular Volume 6 Issue 2 2018