The loach treats family salmon as well as a salmon, a Siberian salmon, a trout and others. He is not such dry as a humpback salmon, and not such fat as a salmon. The loach received the name for lack of scales, he has no it at all — "naked". For this reason at it when frying the tasty crisp turns out.
That for fish and where is found
The loach is found both in the rivers and lakes, and in the seas. But these sea inhabitants do not sail far from the mouth of the rivers in which spawn. Versions through passage live in the basic in the seas and the rivers of Eurasia and North America along all polar circle. Their length can reach nearly a meter, and weight reaches 5 kg.
Lake versions live in the closed reservoirs of the Kola Peninsula, Baikal, meet in Korea and California. This inhabitant of lakes usually no more than 45 cm long also has weight no more than 1.5 kg.
These are the predatory fishes eating smaller water inhabitants.
Whether you know? Originally "red" fish called only sturgeon as in old times this word meant something valuable. Now the family of salmon also treats red grades.
Chemical composition
the et fish contains a number of vitamins and minerals, valuable to the person.
Vitamins
In 100 g of a loach the following vitamins contain:
- B4 — 65 mg;
- RR — 3 mg;
- B5 — 0.75 mg;
- B6 — 0.3 mg;
- E — 0.2 mg;
- B1 — 0.14 mg;
- B2 — 0.12 mg;
- And — 36 mkg;
- B9 — 15 mkg;
- B12 — 1 mkg;
- To — 0.1 mkg.
Mineral substances
Content of minerals in 100 g of a loach:
- potassium — 317 mg;
- phosphorus — 270 mg;
- copper — 72 mg;
- sodium — 51 mg;
- magnesium — 33 mg;
- calcium — 26 mg;
- zinc — 0.99 mg;
- manganese — 0.67 mg;
- iron — 0.37 mg;
- selenium — 12.6 mkg.
Learn what the pollock, a saury, hok, a navaga, blue whiting, a capelin, a halibut, a grouper, a cod, a pike perch, a haddock, a tilapia, a tuna, a flounder, a pangasius, a hake are useful.
Caloric content and nutrition value
The loach has moderate caloric content — 135 kcal in 100 g of a product. It less kaloriyen and in it is less than fats, than in a salmon. Nutrition value of 100 g of a loach:
- proteins — 19.9 g;
- fats — 5.86 g;
- carbohydrates — 0;
- water — 72.77 g;
- ashes — 1.12 g.
Saturated fatty acids as a part of 100 g — 0.906 g, cholesterol — 60 mg.
Than the loach is useful
This fish comprises many omega of fats which increase protective forces of an organism, are prevention of many cardiovascular diseases, are useful to a brain. Potassium which brings excess water out of an organism suffices.
In it there is a lot of vitamin E which is called still youth vitamin as it is strong antioxidant. The loach also contains a lot of selenium so its consumption will be useful to the people living in ecologically polluted areas or in the area where the soil is poor in this element. Calcium and phosphorus are necessary for bones, and magnesium — for cellular protection. Easily usvoyaemy calcium will also strengthen teeth, nails and hair. In it there are group B vitamins which participate in many exchange processes of an organism.
At its structure there is a number of amino acids necessary to the person, including irreplaceable and also the whole complex of the fatty acids which are positively influencing exchange processes.
Whether it is possible to eat a loach
Loach — very useful fish. Thanks to high content of useful substances she increases immunity and improves quality of skin, removes harmful cholesterol and strengthens bones and joints therefore it is possible to use it and it is necessary.
Important! The allergy to fish already not the most rare species of an allergy also has usually hereditary character. Often arises on red grades of fishes.
To children
This tasty and valuable small fish is recommended to be added to a diet to children. It contains a big list of the minerals and useful substances necessary for the growing organism.
So, the vitamins of group B which are in it are very important for growth and development of the child, and amino acid and an omega fats are very important for strengthening of immunity.
But small children up to three years should not enter it into a diet too early — she is rather fat.
Learn whether it is worth eating a fish milk, a liver of cod, pollock, caviar of a halibut, red caviar.
To pregnant women
Loach recommend to include in a diet to pregnant women. It contains magnesium, necessary for normal course of pregnancy. Doctors often during pregnancy appoint the nutritional supplements containing magnesium, but regular consumption of this fish can fill the shortage of this substance, and a dish from it not only useful, but also tasty.
Fears about possible emergence of allergic reactions are vain: if the woman used salmon before pregnancy, and no negative reactions were observed, then she can safely use it during pregnancy and breastfeeding.
Feeding
To women you feeding time a breast is very useful to include in the food allowance such fish as a loach. It, besides vitamins, amino acids, useful to an organism, and an omega of fats, contains many mineral substances (calcium, selenium, phosphorus) which take active part in formation and growth of skeletal system at the kid.
Important! During breastfeeding the woman should refuse smoked, sun-dried, marinated fish and fish canned food as the food industry often adds to them preservatives and other not most useful additives. It is also necessary to refuse the land — in them there can be helminths.
How to choose a fresh small fish upon purchase
The loach thanks to the nutrition value is a food fish. She can be met on counters of some shops in the frozen or cooled look. It is very important to track its freshness and upon purchase to pay attention to the following details:
- when pressing, dents should not be fingers on chilled carcass, otherwise its freshness will raise doubts;
- gills have to have pinkish color if they have gray or brown tone, then it means that fish became rotten;
- if the fish tail dried and is broken off, then it speaks about not freshness of a product;
- when in the eyes there is no white film, it is sign of the spoiled fish;
- color of a small fish a loach has to be silvery tones with spots on each side;
- the lake loach has a large amount of the substances, necessary for the person, than sea.
How tasty to prepare
Meat of a loach has a beautiful light pink or oranzhevaty color, has great tastes — it less fat, than at a salmon, but at the same time juicy and gentle. It has no scales therefore it is not necessary to clean.
It can be fried, baked, salted, pickled. From this small fish great fish soup turns out. Let's consider several remarkable and simple recipes in preparation from this tasty small fish.
Whether you know? The people who are actively using red fish rather seldom suffer from depressions, oncology and diseases of heart.
The baked loach
Ingredients:
- loach — 4 pieces;
- soy sauce — 100 g;
- bulbs (average) — 4 pieces;
- olive oil, salt, pepper, spices to taste, it is possible to add couple of limes.
In the beginning we prepare fish — we wash and we clean. By a napkin it is dried each carcass. Then we cook marinade: we mix soy sauce with olive oil, we add spices and juice of a lime. We cut a bulb half rings. We connect onions and marinade to fish and we draw half an hour. We keep in the warmed oven or on a grill about half an hour.
Salting fish
The loach is tasty in the salted look and quickly enough prepares. Ingredients:
- fish a loach (medium-sized) — 1 piece;
- ground pepper, seasonings — to taste;
- lemon — 80 g;
- granulated sugar — 25 g;
- sunflower oil or olive — – 140 ml;
- salt — 60 g.
Learn how to prepare fried fish, fish soup how to choose sushi and whether there is fish without bones.
The carcass of fish is washed and cleaned, cut off fins and the head, then cut along the ridge and separate a loin. Pieces of pulp place in capacity, seasoning with salt and sugar. Leave for the night or 12 hours.
Later skin, and cut pulp on portion pieces and put in capacity, gradually strewing with seasonings, pepper and shifting lemon segments. Fill in with olive or flavourless refined sunflower oil. Insist three hours.
Loach and excess weight: rules of weight loss
Meat of fish a loach is dietary, it can be included safely in the diet for weight loss. Caloric content of this fish rather low, and proteins consist of digestible amino acids, there are also vitamins and minerals, necessary for an organism.
To lose excess weight, it is not necessary to keep the rigid diet, it is enough to follow the following rules:
- to refuse sweet drinks, to drink more plain water;
- to have supper till six in the evening;
- to use small plates;
- to observe a diet, that is meal has to occur in certain hours;
- to avoid harmful products — chips, croutons, semi-finished products and other;
- to use any opportunity to move, do morning exercises;
- to get enough sleep.
Recognize what reasons of excess weight how to train to lose weight, program secrets Márquez, trainings by the Tabata protocol, superintensive trainings with Sean Ti.
Not less useful: 3 species of small fishes analogs
There are also fishes, being analogs of a loach on usefulness and tastes.
Pike
Treats large freshwater fishes, is a predator. By the sizes — about a meter, and on weight — about 8 kg. The pike thanks to the nutrition value is a food fish. It has a low-fat and nice to the taste meat which is considered dietary and useful at many diets.
Bull-trout
Is fish from family salmon, lives in eco-friendly lakes, the rivers and streams. Its sizes fluctuate from 30 to 70 centimeters long, weight — 1-5 kg. Meat of this small fish gentle, low-fat is also easily acquired by a human body.
Mikizha (iridescent trout)
This is the freshwater fish living in natural and artificial reservoirs. Its sizes on average — from 30 to 50 centimeters, and weight — from 0.4 to 1.5 kg. Meat has nutrition value, very gentle and it is useful for a human body. It does not contain small bones therefore perfectly suits small children.
Possible harm and contraindications
The main contraindication on the use of fish the loach is an individual intolerance and possible allergic reaction which can be almost on any foodstuff.
Important factor upon purchase of a loach is the condition that the environment of its dwelling is an eco-friendly area. Therefore it, as well as any other fish, you should not buy in the spontaneous markets. Preference needs to be given to specialized shops which provide normal conditions for storage and are responsible for freshness foodstuff.
To replace fish in food, it is important to know that as a vegetable source of protein bean — haricot act, peas, lentil, chick-pea, soy, and sources an omega of acids are seeds of a flax, a chia, nuts, almond milk.
Fish a loach is an excellent source of many vitamins and minerals, amino acids and other useful and necessary substances for the person, but she is not recommended to be given to children up to three years as it treats moderately fat grades of fishes. It has excellent tastes and from it it is possible to prepare various including dietary dishes.