What vitamin predominates in fish? Why is it good to eat fish?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The fish that people use for food is an extremely useful food product in terms of its properties. This is a real pantry of vitamins and microelements, and without them the human body will not be able to function normally. By preparing this product, you can safely count not only on a delicious dinner, but also on the fact that it will bring the maximum benefit to the body. We need to talk in more detail about which vitamin prevails in fish and why it is so useful, so that everyone understands why it has such exceptional features and properties, and not any other food product.

Benefits of fish

There is a not-too-smart joke that those who constantly eat a lot of fish will one day start to glow at night. Of course, complete nonsense, but what is the grain of truthfulness is that fish is the most valuable product that contains a considerable amount of phosphorus. It helps to strengthen bones and teeth, improves vision. But this is not the only useful element, depending on the variety, the composition of vitamins and trace elements may vary.

One of the most valuable qualitiesproduct is that fish can be cooked in a variety of ways. Fried, smoked, dried, boiled, s alted - it can be eaten by almost all people, there are practically no contraindications, the main thing is to do it correctly and in the right amount. A balanced diet is one of the conditions that guarantees excellent he alth.

The advantage of fish over other foods

When compared with other products, such as meat, the ratio of fat and calories is clearly on the side of the fish, but not only in this superiority:

• it can be consumed in any quantity without fear of excess weight;
• high percentage of protein, and high quality;
• Low connective tissue makes it easier to digest.

But that's not all: the protein contained in fish contains a number of amino acids that are most valuable for the human body. Some varieties of fish products are specially prescribed by nutritionists to patients. For example, in red oily fish, mono- and polyunsaturated fatty acids are abundant, which is very important for people with blood disease, cardiovascular system and diabetes.

Trace elements and nutrients

The list of substances may differ depending on the varieties of the product, but both sea and river fish are simply a storehouse of trace elements useful to the human body:

• zinc;
• fluorine;
• copper;
• phosphorus;
• selenium;
• magnesium;
• iodine;
• calcium.

Red subspecies (salmon, trout, pink salmon and others) are high in iron and polyunsaturated fatty acids (Omega-3 and Omega-6). Types of marine representatives contain iodine necessary for the human body, which helps to cope with stressful situations, improves thyroid function, and strengthens memory.

Vitamins that are part of

What vitamins are found in fish? Let's highlight the main ones:

• Nicotinic acid (vitamin PP). Indispensable for the human body, lack of vitamin PP provokes various diseases of the skin and blood. This substance is recommended for people who have skin problems, it helps cleanse the blood, improves its microcirculation, improves the quality of digestibility of other substances.
• Vitamins of group B. Participate in the organization of the proper functioning of the digestive tract, regulate all digestion processes, control blood sugar levels.
• Vitamin A. This is an indispensable product for people leading an active lifestyle, its lack causes rapid fatigue, for this reason vision deteriorates, dry mouth appears.
• Calciferol (vitamin D). Not a single metabolic process occurs without its participation, it is an excellent stimulant for the synthesis of hormones, it accelerates the absorption of calcium.

If we talk about which vitamin prevails in fish, then A and D are in the lead.

Vitamins found in red fish

Whatfish contains vitamins, you already know. Now it's worth talking about red varieties. Constant consumption of them in food reduces the risk of cancer and hypertension, strengthens the immune system, prevents nervous breakdowns and psychological illnesses.

What vitamins are in red fish? This is a concentrate of useful substances rarely found in other products - vitamins A, PP, E, B, D.

Another positive feature of the product: the fatter, the more benefits, since Omega-3 and Omega-6 (acids) directly protect the cell membrane from damage, which, in turn, prolongs youth and life.

If we talk about which vitamin is the most valuable in fish, then it is difficult to answer unambiguously, since the needs of each organism are different. But the fact that fish can fill almost any deficit, that's for sure!

Which fish has the most vitamins

Let's figure out which fish has more vitamins that are beneficial to the human body.

Salmon. 100 g of this fish will provide the body with a daily norm of all useful trace elements and vitamins. It is suitable for consumption in any form: lightly s alted, dried, smoked, fresh.

Sea fish is undoubtedly one of the most valuable products. The most popular varieties are cod, burbot, pollock, navaga, hake. High concentration of vitamins A, B, PP, K, E, D.

River representatives (perch, pike perch, pike, crucian carp, carp and others) are no less useful food, but due to poor environmental conditions, it does not meet all requirements in all casesnorms.

Popular and affordable varieties are herring, perch, sardines, flounder and others. Some of them are good in s alted form, for example, herring, sprat, others are best perceived by the human body in boiled or fried form.

Vitamin D: in which fish?

Vitamin D is one of the most demanded for the human body, its lack can cause various diseases. It is found in almost all varieties of fish, regardless of where it is found. We list the varieties of freshwater and marine representatives in which the concentration of vitamin D is the highest:

• cod (especially the liver of this fish, which is considered a delicacy);
• blue whiting;
• Haddock.

This list can also include all representatives of salmon: pink salmon, chum salmon, trout. In conclusion, it should still be noted that excessive consumption of fish, as well as any other food product, can have a negative result for the human body. When choosing any variety, it is important to pay attention to freshness and appearance. Often the fish is sold in a s alted or frozen state. S alted products quickly lose their taste in the absence of brine, remember this.

Now you know which vitamin predominates in fish and why it is recommended to eat it. Stay he althy!