Health Benefits and Nutrition
All clams are high in protein and low in fat when eaten fresh and raw. Fish and shellfish products have impressive dietary credentials. They are naturally low in saturated fats, cholesterol, sodium, and calories; high in protein, vitamins and minerals; and easily digestible so all those nutrients can be quickly used by the body.
Including more fish and shellfish in the diet is just smart eating. The USDA Dietary Guidelines recommend a minimum of two fish meals per week. Similar recommendations have been made by the American Heart Association, the American Cancer Society, and the National Academy of Science.
Fatty fish contain potent omega-3 fatty acids that reduce some of the risk factors for cardiovascular disease including heart attack. Cardiovascular disease is the leading cause of death in the United States. Omega-3 fatty acids play a role in preventing irregular heartbeat, reducing plaque build-up on the walls of the arteries, decreasing blood clotting, reducing blood fat, lowering blood pressure and reducing inflammation.
Research indicates that omega-3 fatty acids may play a role in reducing the risk of diabetes, enhancing bone density, aiding in neonatal development, improving the appearance of the skin, reducing depression, aiding nerve function, delaying the onset and reducing the severity of Alzheimer's disease, and reducing inflammation that is found in rheumatoid arthitis, ulcerative colitis and Crohn's disease.
Why should you eat more fish and shellfish?