3 Health Benefits of Catfish That Make It Worth Eating
Catfish are a type of white fish that can live in both freshwater and saltwater. While you might associate them with Creole and Cajun cuisine, there are actually thousands of types of catfish that are prepared in all kinds of ways. These fish are known for being rich in vitamins, minerals and omega fatty acids.
Try our New Orleans Style Catfish Today – Order takeout here – CoopersTakeout.com
Cajun spiced catfish fillet pan blackened in a red hot cast iron pan, smothered in our rich and savory crawfish etoufeé. Mashed potatoes and broccoli.
Catfish Around the World
Catfish are eaten all over the world, including North America, Asia, Europe and Africa. Although the many species of catfish can vary substantially, it’s generally considered to be an affordable, versatile fish regardless of where it’s found.
In North America, the channel catfish, native to the Mississippi River, is one of the most commonly consumed types. Americans consume 15 pounds of seafood per year on average. Over half a pound of this amount is farmed U.S. catfish. Catfish in America is consumed in a variety of forms, from deep-fried to blackened or integrated into a stew.
Regardless of the type of catfish, these fish are considered omnivorous, eating plants, insects, shellfish, other fish and even small land mammals or reptiles. This diverse diet means that there is a difference in nutrition between farmed and wild catfish. It also means that, as predators, catfish have the potential to grow into quite large fish. Catfish are actually considered to be the largest freshwater fish in Europe.
Catfish Nutrition Facts
Catfish are a good source of protein, with 49 percent of the daily value in one fillet (about 159 grams). Each 159 gram serving of channel catfish also has the following vitamins and minerals:
- 10 percent of the daily value (DV) for vitamin E
- 38 percent of the DV for thiamin (vitamin B1)
- 7 percent of the DV for riboflavin (vitamin B2)
- 18 percent of the DV for niacin (vitamin B3)
- 10 percent of the DV for pantothenic acid (vitamin B5)
- 15 percent of the DV for vitamin B6
- 65 percent of the DV for vitamin B12
- 8 percent of the DV for copper
- 9 percent of the DV for magnesium
- 32 percent of the DV for phosphorus
- 14 percent of the DV for potassium
- 29 percent of the DV for selenium
- 8 percent of the DV for zinc
Catfish also have small amounts (between 1 and 4 percent) of most other essential vitamins and minerals, including vitamin A, folate, vitamin C, calcium, iron and manganese. They also contain other nutrients, like choline and are good sources of healthy, essential fats. Catfish have both omega-3 and omega-6 fatty acids.
Catfish Health Benefits
Catfish’s benefits come from its nutrients. While catfish isn’t considered a fatty fish like salmon, it’s still a good source of omega fatty acids. In particular, omega-3 fatty acids, like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are good for your brain, heart, immune system and eyes.
Catfish is also a good source of vitamin B12, a nutrient that is typically only found in animal products. This nutrient is important for your health as it helps your body make DNA and keeps your nerve and blood cells functioning properly.
If you like to eat wild catfish, this fish is an excellent source of vitamin D, which isn’t found in too many foods naturally. This nutrient is important for your bones because it helps your body absorb calcium. It also helps maintain the function of your immune system and regulates cellular growth throughout your body.
In general, catfish is good for your health as it’s filled with different nutrients. However, if you’re pregnant or breastfeeding, you may want to select farmed catfish over wild catfish. This is because heavy metals, like mercury, have sometimes been found in wild catfish.
Try our New Orleans Style Catfish Today – Order takeout here – CoopersTakeout.com
Cajun spiced catfish fillet pan blackened in a red hot cast iron pan, smothered in our rich and savory crawfish etoufeé. Mashed potatoes and broccoli.
