Eating these eight substances is good for the brain

According to the relevant research shows that the brain growth and development of the important role of the following eight kinds of substances: fat, calcium,algal oil dha vitamin C, sugar, protein, B vitamins, vitamin A, vitamin E. So, rich in these eight kinds of substances of the food can be regarded as brain food, which is more prominent in the "brain masters" have:

Walnuts Walnuts are rich in unsaturated fatty acids, this kind of social material culture can make the structure of the brain to material continuously improve,Cabio so that people have a good brain power. So for people have it as the first choice of brain food.

Soybeans, soybean plant protein content is rich, and contains isoflavones, is a natural phytoestrogens, acting in the brain hippocampus memory center, can enhance memory. Eating a certain amount of soybeans or soy products every day can improve memory.

Milk Milk contains protein, calcium, etc., which can provide the brain with a variety of amino acids needed.

Bananas, bananas are rich in minerals, especially potassium ions, and contain an amino acid that can help the human body produce "happy hormones", often eat can reduce psychological stress, help the brain.

Steamed sea bass is the most brain

DHA is a kind of substance called "brain gold", is currently recognized as a brain nutrients, but also to enhance the intelligence of young people, strengthen the memory, improve learning ability of the necessary nutrients, but DHA only exists in fish and a few aquatic animals, other foods such as cereals, soybeans, potatoes, livestock and poultry and vegetables, fruits, etc., almost all do not contain DHA. DHA is not found in other foods such as grains, soybeans, potatoes, meat, vegetables and fruits.

Many people think that only marine fish contains DHA, but in fact we do not. Research and analysis results show that, in addition to carp and grass carp, both saltwater fish and freshwater fish, their fat contains a certain amount of EPA, DHA.

In particular, the muscle fat of sea bass (a freshwater fish) had the highest DHA content of all the samples tested. In order to avoid the loss of valuable DHA in fish consumption, attention should also be paid to proper cooking methods; DHA is not heat-resistant, so steaming or stewing is recommended for DHA-rich fish, rather than deep-frying, which can cause significant damage to the valuable DHA at high temperatures.