Sashimi for Health: Protein, Good Fats and Smart Eating
Year: 2025
Type: article
Abstract: This article examines the nutritional value of six popular sashimi types: Hamachi, Salmon, Maguro, Akagai, Hokkigai, and Shiromi. The analysis focuses on energy, protein, omega-3 fatty acids, and essential vitamins such as vitamin D and vitamin B-12. The study highlights the distinct nutritional profiles of each fish, providing guidance for different health goals, including weight management, lean protein intake, and healthy fat consumption. The conclusion presents practical strategies for balanced sashimi consumption in daily life, aligning with the concept of long-term disease prevention and health investment through appropriate dietary choices.
Author: NIMMAHNRATANAKUL, LUNCHANAWAT
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7082153827
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