Salmon: benefits and harms, composition and nutritional value

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

This ocean fish is known for its great taste and orange tint to the meat. In shops you can find smoked, s alted, frozen and fresh salmon. Many dishes are prepared from it, including the rather popular sushi. The composition of this fish is rich in vitamins and minerals. The benefits and harms of salmon are very often discussed by nutritionists of all countries.

Description and appearance

The salmon family includes such popular fish species as trout, pink salmon, salmon, sockeye salmon, trout and ishkhan. Salmon lives in the ocean, where they spend most of their lives. These fish live long enough. Their age very often reaches fifty years. Salmon are born and die in rivers. Rushing upstream, the females lay eggs and immediately die, unable to overcome the return path. Outwardly, they resemble fish of the herring family. Their height sometimes reaches two meters, and their weight is seventy kilograms. The body of all salmonids is laterally compressed with cycloid scales.

Compositionsalmon meat

The benefits and harms of fish are often determined by its composition. This product contains quite a lot of proteins and fats. It contains practically no carbohydrates. This product is interesting because it contains a huge amount of vitamin PP, which is responsible for the he alth of blood vessels and vitamin B3, which reduces the level of bad cholesterol. Thanks to this combination, a person who regularly eats a portion of salmon meat cleanses and heals blood vessels, the entire cardiovascular system noticeably strengthens and brain function improves.

Due to the large amount of polyunsaturated acids Omega 3 and 6, the hormonal background is restored, and the skin and hair are noticeably renewed. These acids have a rejuvenating effect on the entire body and are very much appreciated among fans of a he althy diet. There are not many foods on Earth that can boast a high content of these substances. Among the leaders are fish oil and linseed oil.

In addition, salmon meat is also a supplier of other B vitamins. Thanks to them, the functioning of the gastrointestinal tract improves and the immune system is strengthened. Among the trace elements, the largest amount belongs to potassium, which strengthens the heart muscle and phosphorus. In addition, salmon contains manganese, iron, magnesium and sodium.

Useful properties

This fish is part of a diet designed to recuperate after a long illness. It also improves the condition of the skin and hair.(the so-called anti-aging diet). The he alth benefits and harms of salmon are often discussed by experts. Doctors have long recommended the use of this fish as a prevention of cancer. It is quickly and easily absorbed by the body, thanks to which they can be eaten from a very early age and ending with old age. It does not create discomfort for the stomach and pancreas.

This product noticeably relaxes the nervous system and improves mood. It is recommended to be used by mentally unbalanced people and people with nervous and hard work. It promotes the absorption of sugar and prevents diabetes.

Energy value

The number of calories in salmon is quite high. So, one hundred grams of the product contains two hundred and twenty kilocalories. This is an average figure that will fluctuate depending on how the fish is prepared. For example, the benefits and harms of s alted salmon are under a big question.

For example, fried salmon will naturally have more calories than boiled salmon. Marinade or sauce will also increase the calorie content of the dish. However, it is very often preferred to cook it on the grill without adding oil. It is believed that this product is so perfect and self-sufficient that it does not need long cooking or seasoning.

Kitchen use

Very often people do not think about the benefits and harms of salmon during cooking. Salmon is able to decorate any dish and make it festive. For example, salmon piecall it everyday food. This fish, cooked on the grill or in the oven, has proven itself perfectly. To do this, salmon fillets are placed in pre-oiled foil and wrapped. The fillet is baked quite quickly, within twenty minutes. You can find out about the readiness of the product by piercing it with a fork. When baked, the calorie content increases and already amounts to 255 kilocalories.

Please note that the frozen piece must be thawed before cooking. This is usually done in the microwave. It is highly discouraged to do this outdoors in the heat of summer. Fish meat absorbs microbes very quickly and becomes a he alth hazard.

How to choose salmon

Refrigerated product usually contains the maximum amount of benefits and retains its taste. In stores, you can often see salmon fillets of a suspiciously orange color. Unscrupulous sellers sometimes paint over the meat with dye to give it a bright hue. The fact is that during storage, the meat turns pale. The stale product usually has a light shade. Thus, thanks to the paint, sellers hide the true shelf life of meat.

Therefore, it is best to pay attention to the product that has a moderately rich shade and fishy aroma. If you buy a whole fish, then you will have to tinker with it. It is best to clean salmon when it has not yet completely thawed. Thus, the scales can be cleaned better. You can not wash the fish under warm water, otherwise its taste will deteriorate. It is also not recommended to leave the carcass raw. After the water procedure, be sure to wipe the fishpaper towel. The carcass is stored for three days on the bottom shelf of the refrigerator. In the freezer, the shelf life naturally increases several times.

To whom it is harmful

Sometimes, raw fish can contain parasites that are invisible to the eye. The benefits and harms of salmon also depend on the method of cultivation. For example, on specialized farms, antibiotics are added to fish feed, which then accumulates in meat.

You can not eat salmon meat with gout, as it contains purines. It is not recommended to consume too much of this product for pregnant women, as there is a risk of getting a large dose of mercury. The fact is that some types of salmon may contain this substance. Due to the high calorie content, overweight people should eat salmon in limited quantities. In addition, people suffering from diseases of the gastrointestinal tract may experience heaviness in the abdomen and nausea. In severe liver diseases, it is also not recommended to eat fatty fish. The benefits and harms of salmon belly are also ambiguous.

Smoked salmon

This product contains a lot of toxic substances obtained as a result of smoking or processing with liquid smoke. This threatens the occurrence of gastritis, diseases of the liver and gallbladder. The liver can be especially affected, since in addition to carcinogens, salmon also contains a lot of fat. After smoking, no more than 80% of useful substances remain in the fish. That is, 20% is lost during cooking. Even in this form, she still remainssource of polyunsaturated acids and vitamin PP.

As a rule, fish is prepared in three ways: using liquid smoke, cold and hot smoking. The benefits and harms of smoked salmon depend on the method of preparation. Cold-smoked fish brings the least harm. Due to the fact that wood smoke containing harmful substances passes through a whole system of pipelines, it practically does not fall on fish meat. Sometimes, when smoking, unscrupulous manufacturers use low-quality fish in the hope that the s alty taste and spicy smell of smoke will not allow the buyer to identify the stale product. After smoking, most of the harmful microorganisms remain in the meat, since a temperature of 25 degrees does not have a detrimental effect on them.

Too s alty smoked fish is bad for the kidneys and liver. Therefore, people suffering from high blood pressure are not recommended to eat it.

Salmon caviar

What are the benefits and harms of salmon caviar? This unique product contains a huge amount of vitamins A and E. It is recommended to use it in the winter season, when there is a lack of vitamin D. In addition, caviar contains a lot of iodine, which ensures the normal functioning of the immune system, as well as phosphorus and calcium. These trace elements are responsible for the he alth of bones and the entire musculoskeletal system. It is completely absorbed by the body and contains no extra carbohydrates or unhe althy fats.

Scientists have noticed the property of salmon caviar positiveaffect the functioning of the nervous system and the brain. It is recommended to eat during studies or activities that require mental stress. In addition, this product improves male potency and even participates in the production of hormones. There are not only benefits of salmon caviar, but also harm.

The disadvantage of caviar is the presence of such a substance as cholesterol. Therefore, it is not recommended to eat too much product in one day. It contains quite a lot of calories, and therefore overweight people should be careful. Also, patients with kidney disease or high blood pressure are not advised to consume a lot of red caviar because of the s alt. Separately, it is worth noting a low-quality product from unscrupulous manufacturers, which destroys human he alth.

The benefits and harms of milk

Milk is the sperm of male fish. The benefits and harms of salmon milk are as follows. It contains vitamins and minerals similar to caviar. The protein protamine found in milk helps prolong the effect of some medications. For example, it is extremely useful to use it together with insulin. Milk is very useful for women who want to preserve their youth and beauty. Thanks to the presence of unique substances, this product is able to rejuvenate the body and prolong the youthfulness of the skin.

The harm of milk is mainly due to the presence of harmful components that enter this product during artificial feeding. And also s alted fish, as a rule, has very s alty milk, which adversely affectson the he alth of people with diseased kidneys.