Since ancient times, the usefulness of fish and seafood. Not only low caloric value of fish is valued, but also a provided composition that enriches the body with the elements necessary for functioning.

Since ancient times, the usefulness of fish and seafood. Not only low caloric value of fish is valued, but also a provided composition that enriches the body with the elements necessary for functioning.

Essential and essential components of fish 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 the goods in which they are available are very few. More famous food products are nuts, sunflower seeds. The main utility of omega-3 acids is a lowering of 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 species of fish: herring, mackerel, tuna, trout, salmon, halibut and others.

Also, low caloric content of fish provides quick digestion and improved digestion by the body, if 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.

The fish is rich in microelements, iodine, magnesium, iron, phosphorus are more necessary. Of course, great utility is contained in unfrozen fish. Due to the fact that the calorie content of fish is low, it is included in different diets for weight loss. This product allows not only to throw off excess weight, but to enrich the body with useful substances and vitamins. Of course, the calorie content of the fish is dependent on its variety, because there is a huge amount of species and subspecies. For example, low-fat fish (cod, hake, flounder) has an average caloric content of about 80 Kcal, medium fat content (perch, trout, sprat) - slightly more than 100 Kcal, fatty (mackerel, tuna, eel, mackerel) - 150-200 Kcal.

For the first time, the low calorie content of the reddish fish was noted in the Land of the Rising Sun, where this food is a huge part of the normal human diet. Later, fish began to appear on the tables of other peoples and nationalities, because its use favorably affects the condition of internal organs and systems, the external appearance (hair, nails, teeth, skin), reduces the risk of oncological diseases.

Many people ask themselves: how many calories are there in fried fish? This indicator should take into account the variety of fish and the oil used for frying. Usually, fish is fried in vegetable oil. 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. A good side dish is considered to be potatoes (boiled, fried, fried), rice, fresh vegetables, greens. To impart taste and smell to the dish, it is advisable to add salt, spices, lemon juice and other condiments.

Of course, you need to keep in mind that any product has a back side. A more frequent, bad consequence of fish consumption is parasite infestation. This threatens in this case, if a person prefers raw fish (exotic dishes and popular sushi) or insufficiently excellent heat treatment.

It is recommended to thoroughly broil or boil fish to kill parasites 100%.

It is also necessary to emphasize that smoking fish is a more unsafe and harmful method of processing, because carcinogens are formed in the product, which are a prerequisite for the onset of oncological diseases. A greater number of harmful substances accumulate during hot smoking. Yes, and fish of cold smoking should not be consumed very often, quite the first time in 1-2 weeks.

Health. Sumy. Ua.