With Alaskan halibuts making it to the kitchens and dining spaces of more health enthusiasts, it is certainly the right time to visit some of its basic benefits. According to experts linked with the American Heart Association, “Fish, in particular the oily variants, are a treasure house of omega-3 fatty acids. These fatty acids are highly beneficial for the proper functioning of heart in all people, regardless of whether they are healthy or suffering from cardiovascular ailments.” Given this, the consumption of Alaskan halibuts, a species of fish rich in such nutrients, is highly recommended by the Association.
If you are wondering about the oily nature of halibuts, then do know that they are not amongst the oiliest versions of fish, but are pretty close with respect to the concentration of omega-3 fatty acids. They make for healthy additions to one’s diet and are packed with more benefits than what meets the eye. As far as the benefits of a wild caught Alaskan Halibut are concerned, a 6-oz. filet of halibut would offer (approximately) 36 percent of recommended dietary levels of phosphorus, 40 percent of magnesium, 37 percent of vitamin B6, 71 percent of niacin, 135 percent of selenium, and 91 percent of vitamin B1. Isn’t that truly amazing?
Oily fish such as halibuts caught in the wild terrains of Alaska are usually packed with the goodness of docosahexaenoic acid, or DHA, and eicosapentaenoic acid, or EPA. Studies have proved that these omega-3 fatty acids are responsible for decreasing the risks of irregular heartbeat. Additionally, they reduce triglyceride levels and growth of arterial plaque. Most fish, species, including halibuts, are commendable sources of protein and have reduced levels of saturated fat.
Leslie Beck, a reputed author and registered dietitian is of the view that these fish are also rich in vitamin A; they boast of calcium, iron, B vitamins and zinc. In general, a Halibut serve to be a lean fish, containing about 220 calories, and providing 4.7 g of fat in each 6-oz. serving. The Heart Association also recommends that those without heart diseases should consume at least two helpings of fish, particularly fatty fish, on a weekly basis. Here, each helping refers to about 3/4 cup or .5 oz. of flaked fish. In case the person consuming fish has been diagnosed for a heart problem, then, he or she would benefit by consuming about 1 g of DHA and EPA and on a per day basis.