HEALTH BENEFIT OF THE NUTRITIVE VALUE OF FISH, MEAL AND VEGETABLE

FISH : Fish is  a low –fat high quality protein,  fish is  filled  with omega fatty  acids and vitamins such as  D and B2 (RIBOFLAVIN). Fish is rich is calcium and phosphorus and a  great source of minerals, such as iron,  zinc iodine , magnesium  and potassium. The  American heart association recommends  eating  fish at least  two time per week  as part of  a health   diet  fish is packed with problem, vitamins and  nutrients that  can  lower blood  pressure  and help reduce the risk  of a heart attack or stroke 

MEAT: there are innumerable health  benefits of eating  meat  it serves as a fabulous   source of high quantity proteins, which a  single  vegetarian food is not able to provide. It  contains all the essential  amino acids that the body requires.  The red meat contain very  high  quantities of iron, when compared with plant origin food  100  grains  of  liver contains  600mcgm of iron as against  325 –mcgm in  100  gram carrots (Bebewa  2008) . the  phosphorus content present in meat  get much   more easily absorbed than that present in cereals and  legumes  meat also serves as the main source for the intake of vitamin B12

VEGETABLE: People  who eat vegetables as part of an overall healthy diet  generally have a reduced risk of ironic diseases potassium  may help to maintain healthy blood pressure. Dietary fiber form  vegetables helps reduce blood cholesterol levels and may lower  risk of heart disease folate help the body from red blood cell.