Socioeconomic development of the Tilapia resource.

Tilapia (Oreochromis niloticus) is a low-calorie, low-fat and carbohydrate-free resource. In addition, it is an important source of protein, since a 200 gram fillet provides 40 grams of the best protein, which is equivalent to 80% of the requirements, and it is rich in omega 3 fatty acids. It is also rich in vitamins B3, B6, Folic Acid and B12, all of which are essential for the body's energy systems and for the prevention of anemia, essential for growing children, adolescents and pregnant mothers.

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