Pagro: nutritional properties, use in the diet and how to cook it

The pagro, like the other members of the Sparidae family, is a white fish proper. It is therefore not a blue fish or even a poor fish, but it still has an excellent nutritional profile.

The pagro falls into the 1st fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals; it is also an excellent source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - semi-essential polyunsaturated fatty acids of the omega 3 group.

Rather thin and not too caloric, the pagro lends itself to most diets, with a few exceptions almost always linked to pre-existing metabolic diseases.