Salmon: benefits and harms, vitamins and minerals, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Salmon is an Atlantic salmon belonging to the class of ray-finned salmon. It is rare to meet a person who has never tasted the tender and insanely delicious meat of this fish. Salmon is often included in the diet for people with cardiovascular diseases. And also women who take care of their appearance try to use this fish as often as possible. Surely, many people thought about the benefits and harms of salmon and how necessary it is for human he alth.

Description and features

This fish is characterized by the following external features:

• Her weight sometimes reaches forty-three kilograms, and her body length is one and a half meters.
• Adult salmon have greenish scales with a blue tint and a white belly. The young growth is dark in color, and its body is covered with characteristic spots.
• There are transparent eyelids on the eyes.
• Salmon teeth are not strong enough.

Life expectancy is usually fourteen years. She lives in the Arcticocean, as well as in the B altic and White Seas. Salmon feeds on small fish: capelin, sprat or herring. Large individuals can swallow even a medium-sized herring. The breeding season falls at the age of five years and usually lasts three autumn months. Salmon is one of those fish that lay eggs. Throughout its life, salmon spawning occurs no more than twice.

Chemical composition

The meat of this fish contains a lot of useful components. To date, the benefits and harms of salmon for the body have been practically studied. No wonder it is included in the composition of the diet, intended for the treatment of diseases of the cardiovascular system. In addition, there are diets designed to prevent cancer, which also include salmon. Fashionable diets designed to rejuvenate the body and improve skin condition also recommend salmon dishes. Despite the fact that its calorie content is slightly higher than that of other fish, it nevertheless does not affect a person's weight, as it is digested quickly enough.

What is the benefit and harm of salmon for the human body? This fish is valued among doctors and nutritionists due to the presence of polyunsaturated acids Omega 3, 6 and 9. They start the process of rejuvenation of the body, cleanse blood vessels and prevent the further occurrence of cholesterol plaques. A person who regularly eats this fish practically does not suffer from senile dementia and other diseases associated with age-related changes in internal organs. Besides,salmon meat contains melatonin, which normalizes sleep. It also has a positive effect on the immune system and starts the processes of body renewal.

Among vitamins, the largest amount belongs to the antioxidant group - A and E. In addition to them, B_{12 and PP are present in the composition. Of the trace elements, potassium, magnesium, iodine, iron, as well as phosphorus and calcium are most abundant. Salmon also contains iron, which promotes blood renewal, and zinc, without which it is difficult to imagine a he althy reproductive system. The amount of proteins is fifteen grams, and fats - about twenty per hundred grams of the product.}

Depending on the cooking method, the calorie content will also change, which means the benefits and harms of salmon fish. For example, if one hundred grams of fresh salmon has an energy value of one hundred and forty kilocalories, then slightly s alted salmon will already have two hundred. Steamed fish will get the least amount of calories, and grilled salmon will get the most. Baked and smoked fish have approximately the same number of kilocalories (205 - 207), while pan-fried fish has a little less than two hundred.

Contraindications and side effects

This fish is not recommended for breastfeeding mothers to avoid colic in the baby. In addition, people with individual intolerance to seafood do not eat salmon. Also, fish grown in artificial reservoirs, as a rule, contains antibiotics and other components that were in the feed. Not so long ago, American scientists made a statement that salmon meat is not recommended for consumption.due to the fact that mercury accumulates in it over time.

Action on the body

People suffering from insomnia, it is very useful to eat a small piece of meat of this fish for dinner. The melatonin in its composition has a calming effect, perfectly relaxes and prepares a person for sleep. As a rule, sleep after such a dinner is quite long and strong. Even a small piece of salmon can make up for the daily protein requirement. People who eat this fish regularly have he althier and stronger teeth.

Doctors recommend that infertile couples include boiled or baked salmon in their daily menu. Its vitamin B_{6 helps women cope with gynecological diseases and improves sperm quality in men.}

Salmon for pregnant women

What are the benefits and harms of salmon for women during pregnancy? It contains a fairly large amount of calcium, which is necessary for pregnant women. And also due to the fact that, in addition to calcium, vitamins A and D are present, which ensure full absorption, this product has a double value for the body. In addition, the meat of this fish contains folic acid, which has a beneficial effect on the development of the fetus. It is also responsible for the formation of red blood cells, thereby preventing the occurrence of anemia.

Sufficiently low calorie content does not allow pregnant women to get better. Polyunsaturated acids and a huge supply of trace elements allow the fetus to fully develop, and the mother does not experiencediscomfort due to his position.

How to s alt

Despite the fact that the benefits and harms of s alted salmon are in question, they prefer to use it in s alted form. Fish can also be marinated and smoked. For s alting choose fresh, intact carcasses. They should have shiny scales and transparent eyes. Almost all fish can be s alted. For example, salmon belly has excellent taste. The trimmings can be s alted a little more and used as a beer snack. The pulp is usually s alted with a weak solution. From the head, an ear or aspic is most often made. It should be borne in mind that the benefits and harms of s alted salmon differ little from s alted salmon.

In order for the final product to be juicy and soft, it is advisable to take coarse s alt, not fine s alting. You can add various spices and herbs. For cooking, you will need a clean container of a suitable size, where the semi-finished product will be directly located. Experienced cooks are advised to use enameled bowls, any plastic containers and glass jars with a wide neck. In short, any container that is not made of wood or metal will do.

For one kilogram of pulp you will need six tablespoons of s alt and sugar. The washed piece is slightly dried and coated with s alt and sugar. After the layers of fish are stacked in a container, oppression is placed on top. After a day, the fish can be consumed.

Properties of s alted fish

What is the benefit and harmslightly s alted salmon? The product obtained by s alting, as a rule, retains all its useful components. S alt is an excellent preservative and also acts as a mild disinfectant. If there is no confidence in the quality of the product, then it is advisable to put more s alt than the prescribed amount. After cooking, the fish can be held in water so that excess s alt is removed from the pulp. However, such an action harms the quality of the product, so it is done only as a last resort.

The benefits and harms of slightly s alted salmon are completely dependent on the state of he alth. For example, a he althy person can eat s alted or pickled fish in reasonable amounts. However, patients with kidney and liver failure, as well as people prone to pressure surges, should be careful and eat only lightly s alted fish in small portions.

Tips for buyers

If there is no experience in carcass cutting, then it is best to buy ready-made fillets. When buying, you should pay attention to the condition of the fins. If they are yellowish, this means that the fish has been thawed and refrozen several times. Such a product will be of poor quality, and then you can get harm from salmon. The benefits and therapeutic effect are directly related to the quality of the product. The meat from such procedures deteriorates and becomes soft. Chilled salmon, which has not been frozen, has the best quality. Some buyers even sniff the fish before buying because they don't trust the sellers.

Such behavior is quite justified, given the accumulatednegative experience of buying similar products. Sometimes sellers specifically freeze fish to increase shelf life. Fraud methods such as painting the fins and gills of fish pink are also often used to hide the true shelf life.

Salmon bellies: harm and benefit

In the composition of the abdomen there are almost all the vitamins and minerals that are found in the rest of the fish. Belly fat enough, and therefore high-calorie. If a salmon fillet contains about one hundred and fifty kilocalories, then the abdomens have three hundred and ten kilocalories per hundred grams of product. Thus, overweight people are undesirable to use this product. In the store they are sold both fresh and frozen. Most often they are s alted or smoked. And also pickled bellies have proven themselves well.

Many people consider the bellies to be the tastiest part of the salmon. However, this can be argued. The benefits and harms of the salmon abdomen depend on the quality of the product. And also a huge amount of fat sometimes negatively affects the stomach if there are any deviations. When buying, you should pay attention to the appearance and aroma. Sometimes they do not have a pronounced fishy smell. This is due to the fact that the product is of sufficient quality and has not been frozen.

Salmon head

From this part of the fish, soup or aspic is most often prepared. The finished dish is not only rich in vitamins, but also a source of collagen and is of particular interest to patients with arthrosis and arthritis. It usually takes no more thantwenty minutes. What is the benefit and harm of the salmon head? The ear contains extremely few kilocalories, so it can be used as a dietary food. For one head you will need only four potatoes, one small carrot, a tablespoon of tomato paste and greens. All ingredients are cleaned and washed under running water, after which they are crushed and placed in a saucepan. Salmon is placed towards the end of cooking, after the vegetables soften. Otherwise, the fish may be overcooked.

How to use milks

The calorie content of milk is lower than that of fillet and is only one hundred calories. The benefits and harms of salmon milk are the following facts. They contain a fairly decent amount of protein (seventeen grams) and a small amount of carbohydrates (about one gram). They also contain vitamins of groups B, E, PP and C. Among the trace elements, the largest amount belongs to phosphorus, potassium and calcium. It is noteworthy that nucleotides were found in the composition of sturgeon milk, which are used by the human body to restore damaged chains. Thus, the aging process of the body slows down sharply, and the work of all organs improves.

The milt of adult fish is usually white, while that of young fish is pink. This product can be fried, added to the ear or s alted. Sometimes they are made into pâté or used in salads. However, despite the clear benefits, it is not recommended to abuse this product. The usual daily allowance is no more than one hundred and fifty grams. ExceptMoreover, milk is not given to young children.

Diet food

Baked salmon is a part of many therapeutic diets. What are the benefits and harms of salmon in a diet? Despite the presence of a fairly large amount of fat, it is recommended to use it even in diets for weight loss. This is primarily due to the fact that the fish is extremely quickly and easily digested and practically does not linger in the stomach. Moreover, it helps to digest the rest of the food, stimulating the process of digestion. Fish oil has a beneficial effect on the gastric mucosa and on the pancreas. It practically does not contain carbohydrates, from which subcutaneous fat is obtained. In short, this is one of the best products for the obesity diet.

How salmon is stored

If you want to keep a s alted or lightly s alted product for as long as possible, you will need a freezer. They try to cut fresh fish as quickly as possible and send it to storage. Pieces are thawed only in air, without using water for this purpose. Chilled salmon meat can be stored for five days, using not a freezer for this purpose, but a shelf in the refrigerator. The benefits and harms of Norwegian salmon are not much different from grown elsewhere.

Interesting facts

Due to the huge popularity of this fish among the population, a genetically modified breed of salmon was bred in the United States, which could satisfy the high consumer demand. On a fish farm, salmon grows enoughquickly and after a while reaches an impressive size.

The natural color of salmon meat is gray, and it owes its bright orange saturated hue to the huge amount of dyes contained in the feed. Doctors warn that frequent use can cause an allergic reaction, as a result of harmful substances accumulated in the body. In addition, immunity is noticeably reduced, and liver problems appear. Therefore, it is desirable to use young fish of a small size. The older the salmon, the more unnecessary components it contains. Thus, it is possible to balance the benefits and harms of salmon for the human body.