Traditional Knowledge Repository of Fisheries (TKRF)

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.

Nutrition and Health Benefits of Eating Eel 
Eel does not contain sugar, and is low in sodium and high in phosphorus.
It is very rich in Vitamins A, B1, B2, B12, D and E, which are necessary for the body’s general wellbeing.
Eels possess substances that are best for rejuvenating the body in summer.
The fish decreases cholesterol, lowers blood pressure and reduces the risk of developing arthritis.
It promotes good eyesight, normal brain development and nervous system function.
Studies have shown that eels significantly reduce the chances of developing type-2 diabetes.
Since it is high in omega-3 content, high intake of eel can delay the development of diabetes in glucose intolerant individuals.
The fish helps in easing cardiovascular disease risk factors, like high triglyceride levels.
The skin, flesh and bones of an eel are capsulated in the powdered form, to make it more concentrated. This powdered form is consumed as an all-natural food supplement in Japan and some parts of Europe.
The powdered form is developed especially for elderly people who want to live with renewed strength, vitality and energy.
The Korean men consume eels as a good source of stamina. 

Read more at http://lifestyle.iloveindia.com/lounge/health-benefits-of-eel-7423.html#jYXip8DcC8hJhh3U.99

Traditional Knowledge Repository of Fisheries (TKRF)

User Tools

Site Tools

Page Tools