The benefits and calorie content of fish

Since ancient times, the benefits of fish and seafood have been noted. Valuable not only low caloric content of fish, but also a rich composition that enriches the body with the elements necessary for functioning.

The most important and essential componentsfish products are omega-3 fatty acids, which are a group of polyunsaturated acids necessary for humans. It is very important to note that the body itself is not capable of producing these substances, and there are very few products in which they are available. The most famous food products are nuts, sunflower seeds. The main benefit of omega-3 acids is a decrease in the level of cholesterol in the blood, which favorably affects the work of the cardiovascular system and the brain. Sources of these fatty acids are considered to be certain types of fish: herring, mackerel, tuna, trout, salmon, halibut and others.

Also low caloric content of fish providesrapid digestion and improved digestion by the body, rather than different types of meat or chicken. For example, if a chicken is digested in the human body for about 4 hours, it takes only 2-3 hours to digest the fish. This, of course, affects the general condition of the body.

Fish is rich in microelements, the most importantare iodine, magnesium, iron, phosphorus. Of course, the greatest benefit is contained in unfrozen fish. Due to the fact that the calorie content of fish is low, it is included in various diets for weight loss. This product allows not only to lose excess weight, but also to enrich the body with useful substances and vitamins. Of course, the caloric content of fish depends on its variety, since there is a large number of species and subspecies. For example, lean fish (cod, hake, flounder) has an average caloric content of about 80 Kcal, medium fat content (perch, trout, sprat) - just over 100 Kcal, fatty (mackerel, tuna, eel, mackerel) - 150-200 Kcal.

For the first time, the low calorie content of red fish wasis noted in Japan, where this food makes up most of the usual human diet. Later, fish began to appear on the tables of other peoples and nationalities, since its use favorably affects the condition of internal organs and systems, the appearance (hair, nails, teeth, skin), reduces the risk of oncological diseases.

Many people ask: how many calories in fried fish? This indicator should take into account the variety of fish and the oil used for frying. Typically, the fish is fried in vegetable oil. The average calorie content of this dish is from 150 to 200 Kcal. For example, fried perch has 140 Kcal, pollock - 184 Kcal, crucian - 195 kcal per 100 g of product. The optimal side dish is considered to be potatoes (boiled, fried, fries), rice, fresh vegetables, greens. To add flavor and aroma to the dish, it is advisable to add salt, spices, lemon juice and other condiments.

Of course, it must be remembered that any producthas the opposite side. The most frequent negative consequence of eating fish is parasite infestation. This threatens in the event that a person prefers raw fish (exotic dishes and popular sushi) or does not heat it well enough. It is recommended to thoroughly cook or boil fish to completely destroy the parasites.

It should also be noted that smoking fishis the most dangerous and harmful way of processing, because the product forms carcinogens, which are the cause of oncological diseases. The greatest amount of harmful substances accumulates during hot smoking. But the cold-smoked fish should not be consumed very often, only once in 1-2 weeks.

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