Eel's Nutritive Value

“うなぎ（unagi）” is the Japanese word for fresh water eels, and, it usually means the Japanese eel, “anguilla japonicus” in Latin. Unagi is one of common ingredients for Japanese dish. It is popular in Japan by charcoal grilled with kabayaki sauce, put on top of freshly cooked steamed rice. It is getting popular in the U.S. not only unagi on the rice, but also as nigiri and rolled sushi.

Unagi is high in protein, vitamin A, D, E, DHA (Docosahexa - enoic Acid), EPA (Eicosapenta - enoic Acid), and minerals such as iron, calcium, etc.

Unagi is known for great stamina giving food in Japan. And, it is consumed by over millions of people, especially, 土用の丑の日（doyou-no-ushi-no-hi）, during one or two of the hottest days in the summer in Japan(usually end half of July). It is like a traditional event in Japan to eat “unagi” on those days, to gain some vital energy for surviving rest of roof-burning days.

Vitamin A is the one well known vitamin that unagi contains highly in its property. It helps preventing from aging, keeping our eyes healthy, preventing from cancer, and, it also helps keeping our immune system healthy.

DHA is another factor that makes unagi so special. It helps for the better brain functioning, memory power, eye-sight recovery, cancer prevention, lowering cholesterol, and high-blood pressure. It helps preventing from getting Alzheimer’s disease too.

As well as DHA, EPA is again, valuable factor of unagi. It helps lowering cholesterol like DHA, and, controlling irritability.

Since eel is one of the finest quality fish in the world, it is welcomed by all sorts of people with various cultures and back grounds.

source: www.eeldepot.com