Crispy Pork Clam, originally produced in Changjiang Reservoir in Zhongshan City, Guangdong Province, is a special aquatic product cultivated by using the mineral water of the reservoir, feeding concentrated feed, and using the live water-intensive cultivation method. It is named for its strong, fresh, crisp taste.
First, beauty! The crispy fish contains 60.9%, 18.7% and 36.7% of matrix protein, myofibrillar protein and collagen protein respectively. Gelatin is more abundant and is an ideal material for beauty, delaying skin aging and maintaining youthful vitality.
Second, fitness! Through studies, it has been shown that the collagen and calcium in crisp fish are significantly increased compared with grass carp, which can effectively prevent osteoporosis. Crispy fish is rich in unsaturated fatty acids and is good for blood circulation. Crispy fish is rich in selenium
Third, delicious! According to studies, the total amino acid content of amino acids in crisp fish and fish meat accounts for 39.70% of the total. This is the reason why the crisp fish has a delicious meat. The amino acid content of crisp fish is the same as that of salmon, which is higher than that of quail. The crisp fish is completely comparable to salmon and quail. For those who are physically weak and have poor appetite, crunchy fish are tender and not overgrown and can be used as an appetizer.
The therapeutic effect of crisp fish
1. It is a good food for cardiovascular patients.
2, regular consumption of anti-aging, beauty effect, but also have a certain role in the prevention of tumors.
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