Consumption of fish is considered to be healthy when compared to flesh of other animals because fish contains

Fish are considered healthier primarily because they contain higher proportions of polyunsaturated fatty acids (PUFAs), especially long-chain omega‑3s (EPA and DHA), which are linked to cardiovascular and neurodevelopmental benefits [3]. In contrast, terrestrial animal fats generally have a greater share of saturated fatty acids, which are associated with increased cardiovascular risk [1]. Fish also supply high‑quality protein and micronutrients (e.g., vitamin D and B12), and contain very little carbohydrate (≈0–0.5%) so the distinguishing nutritional advantage versus other animal flesh is the favorable PUFA/omega‑3 content rather than saturated fat, carbohydrates, or vitamins alone; therefore option 1 is correct [3].

Sources

1. [2] https://tera.org/Publications/CDR%20Chapter3.pdf
2. [3] https://pmc.ncbi.nlm.nih.gov/articles/PMC12098058/
3. [1] Science , class X (NCERT 2025 ed.) > Chapter 4: Carbon and its Compounds > 4.3.3 Addition Reaction > p. 71