Takifugu rubripes
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Fugu has passed the qualification certification of the river puffer fish source base registered by the Ministry of Agriculture; Obtained qualification certification from a pufferfish breeding and processing enterprise.
Nutrition and efficacy:
Pufferfish is a type of fish with high protein and low fat content. Its meat contains 18.7% protein and 0.26% fat, making it the lowest in fat content among fish. Proteins are composed of short chain amino acids and are easily absorbed.
It contains 18 types of amino acids, including 8 amino acids that are essential for the human body but cannot be synthesized on their own, which are present in the body of pufferfish. The high content of glutamic acid is the main component of monosodium glutamate, which is one of the main reasons for the delicious taste of pufferfish.
Fat exists in the liver as unsaturated fatty acids, accounting for 23.2% of the liver. The characteristics of unsaturated fatty acids are: they have fluidity and can prevent cholesterol from clotting in blood vessels. So it is beneficial for preventing arteriosclerosis, coronary heart disease, etc.
Pufferfish also contains abundant vitamin B1, vitamin B12, as well as various beneficial trace elements such as selenium and zinc. B vitamins are the protective gods of the liver and can enhance the body's immunity; Selenium has a resistance effect on some carcinogenic chemicals; Zinc promotes growth and digestion.
Pufferfish, especially fish skin, is rich in collagen. Due to the similarity between pufferfish genes and human genes, the collagen structure contained in pufferfish is the closest to that of the human body, which can truly support and strengthen cell structure. Therefore, it has cosmetic effects, accelerate wound healing, and promote bone development.
The pufferfish testis has been known as "Xishi milk" since ancient times, with a delicious taste, nourishing essence and anti fatigue properties.
Modern scientific research suggests that pufferfish have many effects such as reducing swelling, relieving stomach diseases, lowering blood pressure, anti-tumor, restoring physical strength, and regulating the immune system.
Fugu has passed the qualification certification of the river puffer fish source base registered by the Ministry of Agriculture; Obtained qualification certification from a pufferfish breeding and processing enterprise.
Nutrition and efficacy:
Pufferfish is a type of fish with high protein and low fat content. Its meat contains 18.7% protein and 0.26% fat, making it the lowest in fat content among fish. Proteins are composed of short chain amino acids and are easily absorbed.
It contains 18 types of amino acids, including 8 amino acids that are essential for the human body but cannot be synthesized on their own, which are present in the body of pufferfish. The high content of glutamic acid is the main component of monosodium glutamate, which is one of the main reasons for the delicious taste of pufferfish.
Fat exists in the liver as unsaturated fatty acids, accounting for 23.2% of the liver. The characteristics of unsaturated fatty acids are: they have fluidity and can prevent cholesterol from clotting in blood vessels. So it is beneficial for preventing arteriosclerosis, coronary heart disease, etc.
Pufferfish also contains abundant vitamin B1, vitamin B12, as well as various beneficial trace elements such as selenium and zinc. B vitamins are the protective gods of the liver and can enhance the body's immunity; Selenium has a resistance effect on some carcinogenic chemicals; Zinc promotes growth and digestion.
Pufferfish, especially fish skin, is rich in collagen. Due to the similarity between pufferfish genes and human genes, the collagen structure contained in pufferfish is the closest to that of the human body, which can truly support and strengthen cell structure. Therefore, it has cosmetic effects, accelerate wound healing, and promote bone development.
The pufferfish testis has been known as "Xishi milk" since ancient times, with a delicious taste, nourishing essence and anti fatigue properties.
Modern scientific research suggests that pufferfish have many effects such as reducing swelling, relieving stomach diseases, lowering blood pressure, anti-tumor, restoring physical strength, and regulating the immune system.