Nutritional value and benefits
White fish or lean, hake with a fat percentage of less than 3% is one of the most consumed fish in our region, highlights its finesse to the palate and the delicacy of its soft texture, a dish, certainly for the very demanding.
It stands out for its content in omega 3 polyunsaturated fatty acids, which are currently related to the reduction of risk factors for cardiovascular diseases.
It is very rich in proteins and fatty acids
It is very rich in proteins of high biological value, essential for the organism, and very low in fat, making it ideal for slimming diets and a healthy life in general.
Minerals are another important element in the diet
Minerals are another important element in hake, especially selenium and phosphorus, but also iron, potassium and magnesium, although in smaller quantities. In vitamins, hake is rich in vitamin B12, although to a lesser extent than other fish. But it is an outstanding contribution, covering 80% of the recommended intakes
