VITAMINS – SEAFOOD – SALTWATER FISH AND SHELLFISH (INTRODUCTION)
As suggested in the previous section, non-meat-eaters may find it difficult to get the necessary protein in tropical countries. Milk and milk products are usually scarce or unobtainable because the climate is too hot for productive dairy farming. Soya is not grown everywhere and nuts are often unknown. So what can be used to provide protein? Small island populations could not survive if it were not for seafood. Shellfish are a welcome and valuable source of protein in these areas.
Of what benefit is seafood for those of us who already obtain enough protein from other sources? The addition of seafood is then not really essential. Still, we are accustomed to eating many things that are not absolutely necessary; for example, we could live without citrus and tropical fruits, yet we are glad and grateful for the added variety. Seafood contains good quality protein, is easily digestible and many prefer it to animal protein. Important, too, is the fact that seafood contains traces of iodine.
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