The benefits and calorie content of fish

Since ancient times, the benefits of fish and seafood have been noted. Not only low calorie content of fish is valued, but also a rich composition that enriches the body with the elements necessary for functioning.

The most important 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 there are very few products in which they are available. The most famous food products are nuts, sunflower seeds. The main benefit of omega-3 acids is a decrease in the level of cholesterol in the blood, which is beneficial for the work of the cardiovascular system and brain. Sources of these fatty acids are considered to be certain types of fish: herring, mackerel, tuna, trout, salmon, halibut and others.

Also, the low calorie content of the fish provides rapid digestion and improved digestion by the body, rather than 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, the most important are iodine, magnesium, iron, phosphorus. Of course, the greatest benefit is contained in unfrozen fish. Due to the fact that the calorie content of fish is low, it is included in various diets for weight loss. This product allows not only to lose excess weight, but also to enrich the body with useful substances and vitamins. Of course, the calorie content of fish depends on its variety, since there is a large number of species and subspecies. For example, lean fish (cod, hake, flounder) has an average caloric content of about 80 Kcal, medium fat content (perch, trout, sprat) - just over 100 Kcal, fatty (mackerel, tuna, eel, mackerel) - 150-200 Kcal.

For the first time, the low caloric value of red fish was noted in Japan, where this food product constitutes a large part of the usual human diet. Later, fish began to appear on the tables of other peoples and nationalities, since its use favorably affects the condition of internal organs and systems, the 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. As a rule, 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. The optimal side dish is considered to be potatoes (boiled, fried, fries), rice, fresh vegetables, greens. To add flavor and aroma to the dish, it is advisable to add salt, spices, lemon juice and other condiments.

Of course, you need to remember that any product has the opposite side. The most frequent negative consequence of fish consumption is parasite infection. This threatens in the event that a person prefers raw fish (exotic dishes and popular sushi) or does not heat it well enough. It is recommended to thoroughly cook or boil fish to completely destroy the parasites.

It should also be noted that smoking fish is the most dangerous and harmful way of processing, because the product forms carcinogens, which are the cause of oncological diseases. The greatest amount of harmful substances accumulates during hot smoking. But cold-smoked fish should not be consumed very often, only once in 1-2 weeks.