Every day we dedicate much attention to the ever-important question: WHAT SHOULD WE EAT? If your goal is a balanced, healthy diet, which is perfectly natural and without any added preservatives, additives, artificial colours or emulsifiers, then our products are the perfect choice for you.
   Fish is an important factor in a healthy diet and in the health care of all ages of the population, for it contains an optimal amount of nutritious substances required by the human body. Fish is:
  •   A SOURCE OF PROTEIN
    Fish proteins have high biological value, and contain all the essential amino acids and as a source of protein are just behind milk and eggs.


  •   EASILY DIGESTIBLE FOOD
    Unlike the meat of warm blooded animals, fish meat contains very little connective tissue. For that reason it is more tender, more easily digestible and less filling. Fish meat can be digested within 2 to 3 hours, while beef takes between 8 and 10 hours to digest.



  •   A SOURCE OF VITAMINS AND MINERALS
    The nutritional value of fish is due substantially to the mineral and vitamin content. Minerals found in fish meat include phosphorus, calcium and magnesium (particularly in small fish which can be eaten with the bones). Blue fish contain a wealth of vitamins that are water and fat soluble. Fish liver, like animal liver, is richest in natural sources of Vitamins A, D, E and K. Of the water soluble vitamins, the most significant are those from the B vitamin group.


  •   RICH IN OMEGA-3 FATTY ACIDS
    Omega-3 fatty acids are highly unsaturated fatty acids which are abundant in blue fish. The Omega-3 fatty acids act to reduce the level of triglycerides in the blood, reduce cholesterol levels and stop the appearance of blood clots.


  •   LOW IN CALORIES
    Fish are suitable for a low calorie diet.



    •    Numerous studies have shown the advantages of eating fish to the extent that today, there is an entire series of illnesses where a diet including fish is used both as a means of prevention as well as treatment. Specialized journals as well as laic literature have written about the advantages of eating fish.

    NUTRITIONAL VALUE OF 100g OF DRAINED SARDINES WITH BONES
     
    IN SOYA OIL
    IN WATER
    CALORIES
    235 - 260
    160
    PROTEIN
    19 - 22 g
    19 - 22 g
    CARBOHYDRATES
    0 - 1 g
    0 - 1 g
    FATS
    12 - 18 g
    7 - 9 g
    OMEGA-3 FATTY ACIDS
    1,1 - 5,5 g
    1,1 - 5,5 g
    CHOLESTEROL
    142 mg
    142 mg
    SODIUM
    354 mg
    354 mg
    POTASSIUM
    425 mg
    425 mg
    CALCIUM
    377 mg
    377 mg
    SOURCE: HRANA Magazine no.3 5/98.


    ENERGETIC and NUTRITIONAL COMPONENTS IN 100g OF THE
    EDIBLE PORTIONS OF FISH COMPARED TO FOWL AND MEAT
    COMPOSITION
    SMALL BLUE FISH
    CHICKEN
    PORK
    ENERGY: KJ
                          Kcal
    412
    98
    962
    230
    1172
    280
    PROTEIN, g
    17,4
    17,6
    16,0
    FATS: TOTAL, g
    3,2
    17,7
    24,0
    SATURATED, g
    0,7
    6,4
    10,0
    UNSATURATED, g
    1,5
    8,5
    11,0
    POLYUNSATURATED, g
    1,0
    2,8
    3,0
    CALCIUM, mg
    140
    10
    10
    PHOSPHORUS, mg
    205
    160
    200
    IRON, mg
    2,3
    0,7
    2,0
    VITAMIN A, µg
    35
    /
    traces
    SOURCE: A. KAIĆ-RAK et al.: SIGNIFICANCE OF FISH IN THE DIET OF THE CROATIAN POPULATION, FISH IN SENSIBLE EATING, COMPOSITION OF WORKS 1996.





    WEB design Homepage