Fish for a human body: advantage or harm?

Fish for a human body: advantage or harm?

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Guarantee of good health and good health is the healthy, balanced nutrition including all necessary vitamins and minerals. One of the main components of the daily menu of the person fish deservedly is considered. Learn, than it is useful and what types should give preference and also — as it is better to prepare it to keep taste and value for health.

In what advantage of fish products

The advantage of fish for the person is undoubted already because it is a source of a digestible protein rich with various amino acids which positively influence practically all systems of an organism of people of all age. However it not its only advantage.

For adults

According to data of World Health Organization, regular consumption of fish by adults twice reduces risk of development of various diseases, in particular illnesses of a cardiovascular system and diseases of oncological character.

Important! Fat fish of sea grades is more useful and more valuable, than river as contains higher level of acids, fats and vitamins.

Red and white fish (i.e. salmon) is especially appreciated as her use:

  • improves a condition of integuments;
  • strengthens the immune system;
  • increases organism resilience to negative external factors;
  • normalizes work of nervous system;
  • renders extremely big advantage for a brain.

But also the most usual has versatile useful effect:

  • allows to support normal work of a thyroid gland and digestive tract;
  • promotes the correct formation of bone and muscle tissue;
  • helps to restore forces and to fight fatigue.

In addition, fish treats dietary products and is shown those who wants to lose extra kilos.

For children

The facts convincingly demonstrate advantage of fish and for a children's organism.

First of all it should be noted that phosphorus in its structure:

  • promotes brain activity and normal work of nervous system;
  • it allows calcium to be acquired better that it is especially important for teenagers during intensive growth.

Cod-liver oil which provides is of special value for children:

  • full-fledged growth and development of a children's organism;
  • normalization of exchange processes;
  • functioning of heart and internals.

It is possible to feed children with exclusively fresh product steamed in the boiled or stewed look. The fish menu needs to be submitted at least two times a week. It is necessary to treat kids with low-fat grades:

  • pike perch;
  • river and grouper;
  • sprat;
  • tilapia;
  • hake;
  • meat of a cod.

Important! Children of early and middle age (up to 10 years) should include in the menu lean fish with the average level of fat content.

Advantage of fish

There is a set of species of fish which are to some extent useful to the person. Let's consider the most popular and sold types.

River

River fish is considered a dietary product — she contains digestible protein which helps to support a body in shape and to get rid of excess weight. Also at its structure there are various useful substances thanks to which she:

  • strengthens a bone and tooth tissue;
  • prevents development of osteoporosis;
  • improves function of a reproductive system;
  • strengthens walls of vessels;
  • serves as prevention of strokes and violations from a cardiovascular system.

Important! For food it is better to use big fishes of the small or average sizes (by the standards of this look) as large individuals accumulate hazardous substances in fabrics over time.

Regularly including this product in the menu, it is possible to get rid of many problems with health:

  • to strengthen a cardiac muscle;
  • to optimize work of a brain;
  • to get rid of insomnia, to reduce risk of stressful states;
  • to strengthen the immune system;
  • to improve a condition of hair, skin, nails;
  • to reduce the probability of development of diabetes, illnesses of heart, thrombosis.

The vitamin and mineral structure of the most widespread species of fish is presented in the table:

Name of fish

Vitamins

Micro and macrocells

Features

Grass carp

AND, E, D, B1, B4, B6, B12, K, PP

Calcium, phosphorus, magnesium, iron, potassium, sodium, Omega-3 and Omega-6

  

Carp

And, E, D, C of group B, K

Iron, calcium, iodine, potassium, phosphorus, magnesium

  

Muksun

AND, E, D, K, PP

Omega-3 and Omega-6, magnesium, iron, potassium, calcium, phosphorus

Muksun is especially useful to men as he improves work of gonads and contributes to normalization of sexual function.

Burbot

oil-soluble vitamins of group B and also And, E, RR

iodine, copper, zinc, manganese, phosphorus, calcium

  

Pangasius

A, E, PP, B, C groups

Phosphorus, magnesium, calcium, potassium, iodine

  

Pelengas

A, E, RR, K, group B

Magnesium, iron, calcium, fluorine, potassium, iodine, nonsaturated Omega-3 and Omega-6 fatty acids

  

Perch

And, E, K, all range of vitamins of group B

The increased content of phosphorus, calcium, magnesium

  

Rotan

And, E and C, B2, B12

Phosphorus, fluorine, calcium, iron and magnesium

The dietary product — meat low-calorie, cleans an organism from slags.

Whitefish

AND, E, D, B2, B6, B12, PP

Iodine, iron, fluorine, calcium, magnesium, potassium

  

Som

And, In, With, E and PP

Potassium, magnesium, zinc, fluorine, sulfur

200 g of som at the daily use meet the need of an organism for protein of natural origin that is especially important for health of teenagers.

Pike perch

And, With, E, groups B

Iron, calcium, magnesium, fluorine, phosphorus, sulfur

  

Curd cake (pelyad)

And, E, D, PP, K, group of vitamins B

Iodine, calcium, iron, phosphorus, Omega-3 and Omega-6

Meat differs in low caloric content.

Tilapia

AND, E, D, B2, B4, B6, B12

Calcium, iron, potassium, sulfur, phosphorus, zinc, cobalt

  

Trout

vitamins A, With, E, groups B

Calcium, magnesium, phosphorus, iodine, potassium

Trout — the eco-friendliest and safe fish. Where it is found, pollution for certain are absent.

Sea

Sea inhabitants are allocated, unlike river, with the high content of full-fledged protein which quicker and easier is acquired and digested an organism. Also they are considered as the important supplier of various vitamins, irreplaceable amino acids, micro and macrocells. These substances favorably influence all systems of an organism:

  • improve work of heart, liver, digestive tract;
  • increase mental activity;
  • promote rejuvenation and fast cell regeneration;
  • normalize work of gonads;
  • prevent formation of blood clots;
  • reduce the level of harmful cholesterol;
  • clean an organism: remove slags, toxins, hazardous substances.

Important! At consumption of sea fishes it is forbidden to use the head as it can accumulate hazardous substances and toxins.

The description of the species of sea fishes which are the most suitable for the use is presented in the table:

Name of fish

Vitamins

Micro and macrocells

Features

Grenadier

And, With, E, RR, group B

Iron, magnesium, calcium, potassium, zinc, chrome, cobalt, Omega-3 and Omega-6

Low-calorie meat - is the share of 100 g to only 32 kcal.

Loach

With, E, B6 and B12

Magnesium, iron, calcium, the increased contents the Omega-3

  

Humpback salmon

PP, A, E, D, B4, B9, B12

Selenium, sulfur, cobalt, chrome, phosphorus, iodine, iron, nonsaturated acids,

  

Dolphin

B1, B5,A, B12, PP, B2, B9, B6

Calcium, magnesium, zinc, copper, sodium, phosphorus, iodine

Leader in iodine content.

Dori

And, E, N, C, K, PP and group B

Calcium, magnesium, phosphorus, iron, zinc, manganese, chrome, fluorine, molybdenum

  

Catfish (old salt)

And, E, B1, B2, B6, B12 and PP

Iodine, phosphorus, potassium, magnesium, sodium, sulfur, bromine, fluorine, copper, iron, zinc

Is ideal for athletes and teenagers during intensive growth.

Flounder

Well of A and D vitamins, there are also E, PP, K, C

Iodine, phosphorus, iron, cobalt, the increased selenium content

The flounder contains a lot of protein — to 20% and insignificant amount of fats — up to 3%.

Siberian salmon

AND, E, PP, C, K

Zinc, iron, nickel, potassium, phosphorus, fluorine, calcium

  

Silver salmon

And, C, E, K, PP, group B

Sodium, chlorine, calcium, phosphorus, nickel, molybdenum

  

Kongrio (King clip)

AND, D, E, V1, V2, V6, V12

Iodine, calcium, phosphorus, molybdenum, cobalt, iron, selenium

  

Smelts

AND, K, PP, B4, B12

Potassium, calcium, phosphorus, zinc, sodium, fluorine, selenium

The smelts are considered an important source of a protein — up to 15.4% for 100 g.

Ice fish

And, E, C, B1, B2, B6 and B12

Magnesium, chrome, cobalt, iodine, selenium, sulfur, potassium

Low-calorie species of fishes

Loban

AND, E, PP, B2, B4, B12

Magnesium, potassium, iodine, sulfur, phosphorus, iron, the increased contents the Omega-3

  

Oil fish

And, K, PP, D and B12

Selenium, magnesium, phosphorus, cobalt, iron, zinc

Oil fish helps to cope with painful periods at women and also with violations at a menopause.

Menyok

AND, WITH, E, B12

The increased content of iodine, selenium, phosphorus

  

Capelin

AND, E, B2, B4, B9, PP

Phosphorus, zinc, magnesium and cobalt

  

Dairy fish (hanos)

AND, E, C, K, PP

Calcium, potassium, magnesium, the increased iodine content

  

Sea hare (fish rabbit or chimera)

AND, C, K, PP, B2, B12

Phosphorus, iodine, magnesium, calcium, sodium, zinc

  

Grouper

And, PP, C, D, E, group B

Magnesium, phosphorus, sulfur, iodine, chrome, calcium, sodium, potassium, chlorine, zinc, nickel, the increased contents the Omega-3

  

Sole

IN, A, PP, C, D, E.

Magnesium, iron, zinc, copper, manganese, fluorine, sulfur, molybdenum, nickel

  

Pollock

E, PP, K, ascorbic acid

Potassium, iron, magnesium, phosphorus, zinc, polyunsaturated Omega-3 acids, 6

  

Navaga

AND, E, PP, C, B2, B12

Magnesium, iron, iodine, zinc, phosphorus, chlorine

Differs in the low content of fat, good juiciness, softness and it is recommended for dietary and baby food.

Salmon

AND, E, C, B4, B9, B12, PP

Phosphorus, magnesium, zinc, fluorine, iron, potassium, calcium

It is useful for children, pregnant women and the feeding women.

Antarctic marbled perch

And, PP, C, D, group B

Calcium, iron, iodine, sodium, fluorine

  

Greenling

AND, PP, C, B

Magnesium, zinc, iron, phosphorus, calcium, iodine, selenium

  

Halibut

AND, E, C, K, PP, B2, B12

Iron, phosphorus, magnesium, potassium, calcium, zinc

  

Gerbil

And, C, E, K, PP, group B

Magnesium, potassium, zinc, phosphorus, iron, cobalt, sodium, chlorine

  

Haddock

And, E, C, group B

Selenium, iodine, zinc, bromine, calcium, potassium, magnesium

  

Pompano (pompanito)

And, E, K, PP, group B

Selenium, magnesium, zinc, phosphorus, potassium, fluorine, iodine

  

Blue whiting

And, E, K, B12 and D

Iodine, phosphorus, calcium, magnesium, sodium and sulfur

  

Savorin

AND, E, C, PP

Calcium, magnesium, sulfur, chrome, copper, iodine, cobalt

  

Pollack

AND, B2, B4, B6, B9, C, E, K

Iron, iodine, calcium, potassium, magnesium, zinc, fluorine

It is recommended to women who bear the child, to the feeding mothers and teenagers.

Sprat

And, E, C, group B, PP

Calcium, chrome, cobalt, zinc, iron, magnesium

On the one hand, the sprat brings benefit due to existence of a large number of amino acids, a protein and minerals. But, on the other hand, it contains the increased level of cobalt and chrome that, at the use in a large number, can do harm: to provoke organism poisoning.

Salmon

AND, E, C, D, B2, B9, B12

Calcium, magnesium, potassium, iodine, selenium, sodium, zinc, phosphorus

Contains melatonin which promotes natural rejuvenation of skin, allows to keep sound sleep.

Seabass

AND, WITH, TO, E, B12

Calcium, phosphorus, zinc, fluorine, chlorine, cobalt, magnesium

  

Mackerel

And, B2, C, B12, PP, E, N and To

Calcium, magnesium, iron, zinc, cobalt

At the daily use of a mackerel there can be various allergic reactions and also problems with a GIT are possible.

Cod

AND, C, E, K, B4, B9, B12

Magnesium, iron, sodium, zinc, phosphorus, iodine, potassium, calcium

  

Tuna

AND, E, D, B2, B6, B12

Iron, magnesium, sodium and calcium

Meat of a tuna contains the protein usvoyaemy for 95%.

Hake

AND, E, C, PP, K

Magnesium, calcium, iodine, phosphorus, sulfur, iron, iodine

  

Khaki

And, E, C, K, PP, group B

Iodine, phosphorus, zinc, calcium, magnesium, fluorine, chlorine

Regular eating of a hoka helps to struggle with a depression, bad mood and breakdown.

It is useful or harmful

Useful and harmful qualities of any kind of fish will depend in many respects on a way of her preparation.

Whether you know? One of the most tasty sea delicacies is fish the fugue. Its meat extremely tasty, juicy, fragrant. However this fish is extremely poisonous, and her preparation demands special skills and knowledge.

Fish in canned food

Because of careful heat treatment of raw materials the tinned fish contains limited quantity of useful components in the structure. In respect of usefulness it significantly loses to fresh and is not suitable for the daily use.

The greatest harm which canned food can bring to human health consists in the following:

  • the increased content of the salts and fats promoting increase in level of cholesterol;
  • to deterioration in work of a cardiovascular system;
  • to decrease in immunity;
  • bad concentration and fatigue.

Dried

Sun-dried fish is called the product which underwent cold drying and was completely dehydrated.

Learn, than sun-dried fish is useful.

Except amazing taste, it can brag of the maintenance of a wide range of useful components which:

  • death of cancer cells promote;
  • help to cope with fatigue and depressions;
  • increase serotonin level in brain tissues;
  • struggle with wrinkles.

As contraindications to its use are considered:

  • hypertension;
  • diseases of kidneys;
  • stomach ulcer.

Dried

There are two ways to dry fish — hot and cold:

  1. Cold assumes drying at a low temperature, to 40 °C. At the same time all useful components and substances remain in initial structure.
  2. At hot drying the fish is affected by high temperatures — about 200 °C, and in this case many valuable components disappear. It is hard to say whether it will bring benefit, but also harm from it will not be.

Whether you know? Unlike sea, practically all river fish is deprived of such useful elements as iodine and bromine demanded for the correct work of an endocrine system. Therefore for restoration of shortage of these elements it is necessary to eat inhabitants of sea reservoirs.

Correctly dried up fish is considered a fine source of calcium, is useful to prevention of oncological diseases. However the dried product can do irreparable harm if it was acquired in the spontaneous markets where could save up various parasites and colibacillus.

Salty

For consumption the fresh-salted types prepared according to state standard specifications and norms are recommended. The salty red fish containing Omega-3 and 6 acids reducing the cholesterol level, risk of development of cancer illnesses is considered especially useful.

Reduce cholesterol level also such products as a gooseberry, prunes, radish black, rape oil, peas, peanut.

It is better to refuse such delicacy:

  • to children;
  • to people with diseases of kidneys;
  • to hypertensive persons;
  • that who is inclined to allergies.

Smoked

The correct smoking of fish products is considered one of the most sparing ways of processing allowing to keep a maximum of useful substances — to 75–80%.

Such product contains in enough:

  • iodine;
  • calcium;
  • magnesium;
  • potassium;
  • zinc;
  • copper;
  • various vitamins.

Smoked products are allowed to be used to people with an excess weight or adhering to diets. However at the same time it is better to give preference to fish of cold smoking as she does not contain the carcinogens which are present at smoke-cured products. Fish smoked products will not bring any benefit to people with diseases of an urinogenital system, kidneys and hearts and also to children.

Fried

Its easily comprehensibility is considered the main advantage of fried fish. However during frying process the majority of useful components perishes therefore the product becomes not only useless, but also can do much harm to health due to allocation of free radicals from the overroasted vegetable oil.

Fried fish it is recommended to consume in moderate quantity and it is quite rare.

To keep all useful components of fish, it is necessary to steam her or in an oven, with the minimum quantity of oil.

In particular, it will allow to preserve lipids which:

  • normalize a hormonal background;
  • combat bad cholesterol;
  • help to struggle with presenilation.

Crude

Though crude fish is considered a unique source of vitamins, minerals and acids, it may contain a huge number of various parasites who strike cardiovascular, urinogenital, immune, nervous systems, a GIT.

Eating of the infected fish can lead to very dangerous, even fatal illnesses. Experts do not recommend to eat crude fish, especially to children, pregnant women or at GV (breastfeeding).

Only the checked oceanic or sea product which underwent extreme freezing is in the raw allowed to the use. Practically all river fish contains larvae of helminths.

Frozen

In correctly frozen fish valuable components almost completely remain.

Can do harm the product which:

  • it was frozen with delay;
  • it was incorrectly stored;
  • several times defroze and again froze.

Such fish can save up poisons or bacteria hazardous to health.

Whether it is possible to eat fish

There is a number of diseases and illnesses at which experts recommend to reduce the use of sea delicacies or to refuse them in general. It is important to people who suffer from them to know whether it is possible to eat fish at certain problems with health, what and in what look.

At a diet and weight loss

Fish treats the most useful products as contains the digestible protein necessary for maintenance of all functions of the person.

At diets and weight loss it is recommended to use low-calorie, low-fat grades:

  • pollock;

Author: «MirrorInfo» Dream Team

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