MILKFISH

Frozen Milkfish

           Milkfish (Chanos chanos) also known as bandeng or bangos  is a popular with silver colored in Southeast Asia.  It is live in Hindia Ocean and Pasific Ocean and live as group around the edge of island and coral island. For long time, milkfish trusted increasing brain child health. Milkfish more enjoyed as a food because its crispy taste, not salty like other sea fish, and not easy to broke if its cooked. Milkfish has 2 weakness there are spinesh flash and sometimes smeel like grounds. Ground smell on milkfish has more concerned if takes from ponds. Milkfish which maintained in a stream for raising fish is unsmell.  It is has a high protein, B-complex vitamins and selenium.This condition makes milkfish easy to absorb and good to consume by all age, to fulfill body protein needs, keeping and maintaining health also prevent disease because lack of micro nutrients essence.

Nutrients Composition of Milkfish

Nutrients composition per 100 gram milkfish are calorie 129cal, protein 20g, fat 4,8g, calcium 20mg, phospor 150mg, iron 2mg, vitamin A 150 SI and vitamin B1 0,05mg. Milkfish protein is high. . This condition makes milkfish easy to absorb and good to consume by all age, to fulfill body protein needs, keeping and maintaining health also prevent disease because lack of micro nutrients essence.

Fish including milkfish is low cholesterol. Saturated fat is one of causes artery blood blocked causing coronary heart disease with routine consuming fish is one of diet way which exactly as preventing coronary heart disease. As food ingredients, milkfish are source of protein, fat, vitamin, and mineral which good and prospective. It’s also contains fat acid, especially omega-3 which important for health and baby brain development for intellegent potention. Main goodness of fish protein compare to others product are full of amino acid composition and it’s easy to absorb.

Serving Suggestions

To have a lower fat and calorie, choose cooking methods that require less fat or oil such as baking, broiling, steaming and grilling.