During Holy Week, one of the most consumed foods is fish, which is usually offered fresh or frozen. In fresh form, exposed fish should be wrapped in ice to prevent spoilage. “It is good to pay attention to the presentation, the scales should be attached to the body of the fish and the eyes should be shiny”, guides nutritionist and professor of nutrition at Potiguar University (UnP), Mayara Martins.
When frozen, it is important that consumers observe the expiry date and storage temperature indicated on the label of products sold packaged.
“Tuna, salmon and sardines are fish rich in protein, easy to digest, with good quality fats, such as omega 3, very beneficial to health, reducing and improving the lipid profile of the individual, in addition to avoiding and reducing the incidence of cardiovascular disease,” explains Mayara.
At Easter, chocolate cannot be missing, but it is important to take into account the cocoa content. According to the nutritionist, the ideal is to consume chocolates with a cocoa content greater than 50% and as few ingredients as possible. “The more cocoa and the fewer ingredients, the healthier the product,” he explains.
Currently, markets and stores also offer options for people with dietary restrictions, so it is possible to find dietetic and lactose-free chocolates, allowing choices according to each person’s individuality.
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