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Calorie content of salmon

Atlantic salmon contains an impressivethe number of proteins and fats, with carbohydrates completely absent. In addition, the meat of this fish is distinguished by the presence of several varieties of vitamin B - B1, B2, B5, B6 and B12. Exceeds these indicators of vitamin A, all known as retinol. Note that 100 g of Atlantic salmon contains a relatively small amount of calories. Their index reaches 142 kcal. That is why this variety of fish is often included in the complexes of diets. It is proteins and fats in this case are the main cause of caloric value. In addition to vitamins, salmon contains a considerable amount of useful macroelements and trace elements, such as, for example, iron, phosphorus, magnesium, potassium, sodium, calcium and copper. Regular consumption of this fish leads to replenishment of the reserve of vital energy and strengthening of immunity. Caloric content of fish meat belonging to the Salmonidae family depends on their nutrition and habitat. Salmon Atlantic at a sufficiently high caloric value, absolutely not contraindicated to people suffering from excess weight. B vitamins, magnesium and calcium are actively involved in the breakdown of fats and lipids. That is why fatty acids are practically not deposited in the human body.

The benefits of Atlantic salmon

The main useful property of salmon meatAtlantic - a beneficial effect on the cardiovascular system of the human body. Elements that contain it significantly reduce the level of cholesterol in the blood, which excludes the occurrence of a number of diseases. In addition, salmon is useful for liver function. The meat of this fish normalizes the process of digestion and improves the assimilation of heavy food. Calcium and potassium have beneficial effects on human bone tissue. Note that the fish oil, which can often be seen in pharmacies, is made primarily from fish meat belonging to the family of salmonids. This is due primarily to the fact that the proteins contained in the salmon are almost completely absorbed by the body. Such an indicator virtually eliminates the possibility of the appearance of slags. Specialists note that selenium contained in Atlantic salmon is one of the most effective fighters with cancer cells. However, when using any fish, do not forget about the correct processing. Individuals caught from contaminated water bodies will not only not be healthy, but can also cause serious harm to the body.

Nutritional value and composition of halibut caviar

Halibut roe refers to products with lowcalorie: for 100 grams of caviar, only 107 kcal. Each egg is 75% protein, and 25% fat, with no carbohydrates. This fish product is a source of polyunsaturated fatty acids Omega-3, priceless for the human body. Halibut roe is also rich in vitamins A (100 mcg), E (0.6 mg), C (0.2 mg), PP (5.6 mg) and B vitamins, in particular B1 (0.05 mg) and B2 (0.11 mg). Halibut caviar has a valuable mineral composition: potassium (450 mg), calcium (30 mg), magnesium (60 mg), sodium (55 mg), phosphorus (220 mg), iron (0.7 mg). It also contains selenium, and in a much larger volume than in the caviar of other fish.

Beneficial features

Halibut is a bottom fish that rarely risesto the surface. From the ecological point of view, this is one of the safest fish, since mercury and zinc do not accumulate in its meat. The uniqueness of the caviar of this fish is that the protein according to its nutritional value is no worse than the animal, and it is absorbed much more quickly and easily. Omega-3 fatty acids protect the vessels from atherosclerotic plaques and are useful for the work of the cardiovascular system. Their benefits are proved by numerous studies of patients with coronary heart disease, angina and tachycardia. The use of Omega-3 promoted a decrease in blood pressure and a level of "bad" cholesterol in the blood. Also, regular consumption of halibut caviar, which is a rich source of these acids, helps to reduce inflammation and accelerate the healing of muscle tissue injuries. Halibut roe is often present in the ration of athletes, and especially bodybuilders, subjecting the muscular apparatus to significant power loads. In caviar of halibut contains a large amount of collagen - a protein of connective tissue. Deficiency of collagen leads to loss of tone and sagging of the skin, the appearance of wrinkles. Enter the halibut caviar in the diet before the appearance of the first signs of aging in order to maintain the level of collagen at the proper level. And if you want to lose weight, dishes from caviar halibut will be an excellent low-calorie replacement of protein foods of animal origin. Especially it concerns various casseroles and cutlets, prepared for steaming from fresh unsalted roe. The use of halibut caviar is also recommended as prevention of eye diseases. Vitamins A and E help maintain retinal health and prevent its dystrophy. For women's health are useful tocopherol and folic acid, the source of which is caviar of halibut. Its regular introduction to the diet increases the chances of conceiving and bearing a healthy baby. Halibut roe also refers to food sources of vitamin D, which prevents the development of rickets in children.

The Benefits of Fish for Man

Fish, fish fillets and liver fish area source of protein that is very easily digested in the body. Fish contains various microelements, such as phosphorus, potassium, magnesium, sodium, sulfur, copper, iron, zinc, manganese, etc., as well as vitamins A, B, C, D, H, PP. And the most important thing in fish is fat, which consists of fatty acids Omega-3, Omega-6, which are absorbed by the body by 100%. When using fish, the human body is saturated with fatty acids Archidonic and linoleic, which help in the construction of cell membranes in the brain, and also favorably affects the circulatory system, reducing cholesterol in the blood. Positively affects the work of the nervous system, increases efficiency, improves mood. Iodine, which is found in marine fish, is very useful for the proper functioning of the thyroid gland. It should be noted that the content of nutrients in sea and river fish is not the same. When choosing a fish, the emphasis should be on the former, since it has more protein and fat, and there is iodine and bromine, which is absent in the second. In addition to all the useful properties, fish is a low-calorie food and can be used to compile a diet menu.

Caloric content of fish

The number of calories and the content of nutrientsin fish depends on its variety, as well as on the method of preparation. As a rule, fish is consumed in fresh, smoked, salted form and canned fish. Fresh fish. The most caloric fish per 100 g of product is salmon - 219 kcal and salmon - 201 kcal. A little less calories are contained in sardines - 168; in herring, trout and sturgeon approximately 160; in mackerel and pink salmon, 150; in ket - 129 kcal. The most low-calorie fish species are tilapia, pangasius, tuna, cod, pike perch, hake, pike, halibut, river perch, crucian carp, pollock, and flounder they contain less than 100 kcal per 100 g. Salted and smoked In this method of cooking, the calorie content of fish increases several times, which is not always useful and necessary for the body. So, for example, in salted herring 301 kcal, in salted salmon it is 240 kcal and trout - 227 kcal. The dried bream and the wobble contain about 230 kcal. Tuna, mackerel, pink salmon and bream cooked by the method of cold smoking will contain approximately 160 kcal. Fish canned The most caloric canned food, those that are cooked in oil, contain almost 300 kcal per 100 g in sardines, saury, mackerel and tuna. Less caloric are canned, cooked in tomato sauce or natural. In sardine, pink salmon, flounder, only 130-150 calories.