2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Many people love fish. There are many more supporters of this food product than meat lovers. And even some vegetarians make an exception for seafood. There are many types of fish. By type, it is divided into sea, river, lake. Cooks classify it as red and white, fat, lean and "skinny". And there are probably as many ways to cook fish as there are types of fish. It is eaten boiled, pickled, fried, grilled, s alted, dried, stewed, smoked and even raw. First courses are prepared from this product, it is present in salads and snacks.
But many of those who love the taste of the inhabitants of the seas and rivers do not always know well what fish is good for. This article aims to shed light on this issue. The benefits of fish for the body are undeniable. It is not for nothing that the ministries of he alth in many countries recommend using this product at least twice a week. But are all types of fish useful equally? Can this product be harmful?
Usefulfish properties
Literally all the inhabitants of water bodies, both s alty and fresh, have meat containing high-quality protein. It can be compared to dietary chicken as it is easily absorbed by the body. And the fish contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty fish, such as salmon, chum salmon, trout, give a person an indispensable substance - the Omega-3 amino acid. This product is prescribed by nutritionists for weight loss as it lowers cholesterol levels and at the same time saturates the body with protein.
Useful qualities of fish are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the thyroid gland and metabolism, blood coagulation. Those who regularly use this product live long and retain sharp eyesight, strong nails and teeth until old age. Fish should also be eaten by he althy people - for the prevention of cardiovascular diseases.
Product harm. Poisonous fish
Here you need to isolate several types of dangers to humans. There are poisonous fish such as puffer or brown puffer. Only licensed chefs can cook them: one slip and dinner can be fatal. Fugu accumulates so many toxins in its meat that it can kill a person within one minute. Other types of fish are not so deadly, but can also cause discomfort - indigestion, diarrhea. These include the Crimean barbel, triggerfish, hedgehog fish, barracuda, sea pike, madder. But there are sometypes of useful fish that have poisonous body parts. You should carefully and carefully remove the gills from them, wash off the mucus, select the bones, etc. Sturgeon can serve as an example of such a delicacy. It has valuable meat, but a squeal that is dangerous for humans - a vein that runs along the ridge.
Product he alth hazard
Even if we know how fish is useful, we must not forget that its valuable properties disappear from improper storage. Repeated freezing turns even the most valuable species into a worthless and even harmful product. An unfavorable ecological situation also directly affects the benefits of fish. Mercury and other toxic substances tend to accumulate in the head and liver of the carcass. Fish are very often infected with helminths. And to protect yourself from worms, you need to subject the product to heat treatment. Directly on the benefits of fish affects the method of its culinary preparation. A s alty product can be dangerous for people with diseased kidneys. Hot-smoked fish is delicious, but it accumulates carcinogens during cooking.
Sea fish: pros and cons
Now let's talk about which product to choose. Let's start with the inhabitants of the seas. What fish is useful for is polyunsaturated fatty acids Omega-3 and Omega-6. These substances are not found in other foods. There are fewer amino acids in river fish. The meat of the inhabitants of the seas contains bromine and iodine. They also provide us with much needed phosphorus. The mineral series in marine fish is significantlyricher than those of the river. There are molybdenum, cob alt, manganese, zinc, iron, copper, fluorine, sulfur, sodium, magnesium, potassium. Marine fish in terms of vitamin content are not inferior to vegetables and fruits. They contain the entire line of B, as well as PP, A, D and H. Fatty types of marine fish are rich in arachidonic and linoleic acids. These substances are a necessary component of the cell membranes of the brain. The disadvantage of sea fish is their high price. And people living in the interior of the continent often have access to a frozen product, the nutritional value of which is lower than fresh, chilled.
River fish: pros and cons
Yes, the inhabitants of fresh water are inferior to their sea sisters in the number of amino acids. There is no iodine and bromine in them. But dieters know the benefits of fish. Extra pounds will not grow from it, there will be no indigestion or diarrhea from it. River fish is low-fat, and its meat is easily digested by the body. In addition, this product is available to everyone. People living far from the sea can always buy fresh fish, freshly caught in a nearby river or lake. And this product - because it is available and available in large quantities - is usually not too expensive. However, there is one but. Fresh water bodies, especially ponds and lakes, are more polluted by humans. And the environmental situation directly affects the quality of the product.
The he althiest fish for humans
Salmon is a favorite among culinary specialists. These include salmon, pink salmon, chum salmon, coho salmon, chinook, sockeye salmon and trout. Salmon has the most valuable omega amino acids. Frommarine fish are very fond of mackerel, notothenia, cod, halibut, rainbow trout, sardines, herring and tuna. Of the river species, pike, pike perch and perch are considered the most useful. The carp family (which also includes crucian carp and carp) contains a lot of easily digestible protein, as well as calcium, zinc, potassium and sulfur. White tender perch meat is a dietary product. It has only 80 calories. In addition to low energy value, there are a lot of vitamins A, B, C, PP, E and D in perch. Pike is considered an excellent antiseptic, and it is prescribed for infectious patients.
Recommended:
Is palm oil harmful to humans? What harm does palm oil do?
In Russia, journalists, food industry workers, State Duma deputies express the opinion that palm oil is not digested, harms the heart and causes a malignant tumor. Consider briefly the harm of palm oil to human he alth: is it really there or is it a myth?
B altic herring fish: its benefits and harms for humans, calorie content
Salaka is a type of Atlantic herring found in the B altic Sea and some lakes in Sweden. The article describes the herring fish - its benefits and harms for humans, calorie content
Fish oil and fish oil: the difference, which is more useful?
What is the essential difference between fish oil and fish oil? Useful properties of a fish product, its disadvantages, what to look for when buying - all this in this article
How is feijoa useful and for what diseases? Feijoa fruit: useful properties, contraindications, photos and recipes. Feijoa jam: useful properties
When berries similar to gooseberries appeared on store shelves a few years ago, people hesitated to buy them for a long time. But, having figured it out and tried it once, they began to consider them an ordinary fruit, the name of which is feijoa. Over time, it became known that feijoa is useful
Useful properties of mushrooms for humans
In the autumn period, many people take advantage of the opportunity provided by nature itself and collect various mushrooms or buy them in the market. Very hearty and tasty dishes are prepared from this product
