{"id":2182,"date":"2018-10-11T22:54:18","date_gmt":"2018-10-11T22:54:18","guid":{"rendered":"https:\/\/medicalcriteria.com\/web\/?p=1317"},"modified":"2026-02-10T19:07:16","modified_gmt":"2026-02-10T19:07:16","slug":"seafood","status":"publish","type":"post","link":"https:\/\/medicalcriteria.com\/web\/es\/seafood\/","title":{"rendered":"Informaci\u00f3n Nutricional para Pescados Cocidos"},"content":{"rendered":"<div class=\"7ca9444b8380138fe077da07353677a4\" data-index=\"1\" style=\"float: none; margin:0px 0 0px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- MC 2019- Horizontal -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-0127150553352455\"\r\n     data-ad-slot=\"3806776041\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n<p>El pescado y otros tipos de mariscos son una fuente importante de prote\u00ednas en todo el mundo. Tambi\u00e9n son fuentes de otros nutrientes importantes, incluidos los \u00e1cidos grasos poliinsaturados de cadena larga (AGPCL), \u00e1cido eicosapentaenoico\/\u00e1cido docosahexaenoico (AEP\/ADH), que est\u00e1n asociados con una reducci\u00f3n del riesgo de enfermedad card\u00edaca.<!--more--><\/p>\n<p><strong>Informaci\u00f3n Nutricional para Pescados Cocidos<\/strong><\/p>\n<figure id=\"attachment_1326\" aria-describedby=\"caption-attachment-1326\" style=\"width: 1766px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1326 size-full\" src=\"https:\/\/medicalcriteria.com\/web\/wp-content\/uploads\/2018\/10\/seafood_es.jpg\" alt=\"Informaci\u00f3n Nutricional para Pescados Cocidos\" width=\"1766\" height=\"1813\" \/><figcaption id=\"caption-attachment-1326\" class=\"wp-caption-text\">Informaci\u00f3n Nutricional para Pescados Cocidos<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><strong>Bibliograf\u00eda:<\/strong><\/p>\n<ol>\n<li>Farmery AK, O&#8217;Kane G, McManus A, Green BS.\u00a0Consuming sustainable seafood: guidelines, recommendations and realities. Public Health Nutr. 2018 Jun;21(8):1503-1514. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/29352833\/\" target=\"_blank\" rel=\"noopener noreferrer\">[Medline]<\/a><\/li>\n<li>Weichselbaum E, Coe S, Buttriss J. Stanner S. Fish in the diet: A review. Nutrition Bulletin 2013 Jun;38(2):128-177.<\/li>\n<li>Bermejo LM, Gonz\u00e1lez-Rodr\u00edguez LG, Lozano Estevan MC, Cervera-Mu\u00f1oz A, Aparicio A. Importancia nutricional y sanitaria del consumo de pescado. Consumo actual respecto al aconsejado [Nutritional and health importance of fish consumption. Current intake compared to recommendations]. Nutr Hosp. 2025 Sep 11;42(Spec No1):27-32. Spanish. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/40728503\/\" target=\"_blank\" rel=\"noopener\">[Medline]<\/a><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Creado Oct 9, 2018.<br \/>\nActualizado Feb 10, 2026.<\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>El pescado y otros tipos de mariscos son una fuente importante de prote\u00ednas en todo el mundo. Tambi\u00e9n son fuentes de otros nutrientes importantes, incluidos los \u00e1cidos grasos poliinsaturados de cadena larga (AGPCL), \u00e1cido eicosapentaenoico\/\u00e1cido docosahexaenoico (AEP\/ADH), que est\u00e1n asociados con una reducci\u00f3n del riesgo de enfermedad card\u00edaca.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"no","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[98],"tags":[396,393,390,391,190,392,395,394],"class_list":["post-2182","post","type-post","status-publish","format-standard","hentry","category-nutrition","tag-cocidos","tag-cooked","tag-informacion","tag-information","tag-nutricional","tag-nutrition","tag-pescados","tag-seafood"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Informaci\u00f3n Nutricional para Pescados Cocidos - MedicalCRITERIA.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/medicalcriteria.com\/web\/es\/seafood\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:es]Informaci\u00f3n Nutricional para Pescados Cocidos[:en]Nutrition Information for Cooked Seafood[:] - MedicalCRITERIA.com\" \/>\n<meta property=\"og:description\" content=\"El pescado y otros tipos de mariscos son una fuente importante de prote\u00ednas en todo el mundo. Tambi\u00e9n son fuentes de otros nutrientes importantes, incluidos los \u00e1cidos grasos poliinsaturados de cadena larga (AGPCL), \u00e1cido eicosapentaenoico\/\u00e1cido docosahexaenoico (AEP\/ADH), que est\u00e1n asociados con una reducci\u00f3n del riesgo de enfermedad card\u00edaca.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/medicalcriteria.com\/web\/es\/seafood\/\" \/>\n<meta property=\"og:site_name\" content=\"MedicalCRITERIA.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/medicalcriteria\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-10-11T22:54:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-10T19:07:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/medicalcriteria.com\/web\/wp-content\/uploads\/2018\/10\/seafood_es.jpg\" \/>\n<meta name=\"author\" content=\"Guillermo Firman\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Guillermo Firman\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/es\\\/seafood\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/es\\\/seafood\\\/\"},\"author\":{\"name\":\"Guillermo Firman\",\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/#\\\/schema\\\/person\\\/ead6734a2f20659131388ba822c7078c\"},\"headline\":\"Informaci\u00f3n Nutricional para Pescados Cocidos\",\"datePublished\":\"2018-10-11T22:54:18+00:00\",\"dateModified\":\"2026-02-10T19:07:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/es\\\/seafood\\\/\"},\"wordCount\":339,\"publisher\":{\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/es\\\/seafood\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/seafood_es.jpg\",\"keywords\":[\"Cocidos\",\"Cooked\",\"Informaci\u00f3n\",\"Information\",\"Nutricional\",\"nutrition\",\"Pescados\",\"Seafood\"],\"articleSection\":[\"Nutrition\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/es\\\/seafood\\\/\",\"url\":\"https:\\\/\\\/medicalcriteria.com\\\/web\\\/es\\\/seafood\\\/\",\"name\":\"[:es]Informaci\u00f3n Nutricional para Pescados Cocidos[:en]Nutrition Information for Cooked Seafood[:] - 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