Fat: Poultry, Fish and Eggs

Poultry and fish are excellent sources of protein. At the same time, most representatives contain very little fat. Also in terms of price, fish and chicken are significantly below comparable meat products. Fat source in poultry is especially the skin, which is particularly tasty and rich in vitamins, but contains a lot of fat. It should be particularly emphasized that fatty acids, such as those found in fish and seafood (omega-three fatty acids), have been proven to reduce the development of cardiovascular diseases (heart attacks, “hardening of the arteries“). This makes fish particularly healthy, which is why fish should be eaten at least twice a week.

Eggs only in moderation

That eggs (especially the yolk) contain plenty of fat (and cholesterol) seems to be a generally known fact. However, the sometimes widely varying recommendations as to the maximum weekly consumption of eggs show that experts are not in agreement. There is no doubt that excessive egg consumption is not healthy. Enjoyed in masses, however, the egg is an excellent source of vitamins and also contains the highest quality protein of all.