Sprat (fish): advantage and harm

Sprat (fish): advantage and harm

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The sprat is a small freshwater fish from family seldevy. Other its name — the Baltic herring. It is often put in canned food under the name sprats, sprat, anchovy. It is popular among fans of fish as it has interesting taste. In the baked look is a national dish at residents of Finland and Estonia. What the popularity of a sprat what useful and harmful properties it has is connected with and that from it can be prepared, read in our material.

The sprat possesses very gentle low-fat meat which quickly boils soft. Despite this, on nutritiousness and useful properties she concedes nothing to large and fat herring. One fish has the mass from 50 to 75 g.

In 100 g of a crude product 125 kcal contain that makes 8.78% of standard daily rate for the person, 17 g of proteins (20.73%), 6.3 g of fats (9.69%), 75.4 g of water (2.95%). There are no carbohydrates and food fibers in it. Caloric content of fish increases depending on a way of her preparation.

Whether you know? In the north of Sweden the syurstryomming — the culinary product made of a sour sprat is very popular. It differs in a pungent, unpleasant smell and salty taste. However, despite this, the product is considered a delicacy and quite often moves at banquets. Judges of a syurstryomming prefer to eat it directly from banks. The cost of such delicacy — about 6 euros.

So, the salty sprat contains 128 kcal, 17.3 g of proteins, 5 g of fats; boiled — 148 kcal, 20 g of proteins and 7 g of fats. Smoked herring is characterized by the highest caloric content — 156 kcal, presence of 25.5 g of proteins and 6 g of fats. In smoke-cured fish — 150 kcal, 23 g of proteins and 6.5 g of fats.

Also caloric content depends on time of catch of fish. The most noncaloric — that which is caught during the spring and summer period. Such small fish may contain a little more than 90 kcal and 5 g of fats. The same which is caught in the fall or in the winter will be much more kaloriyny — 143 kcal.

Learn more about useful properties of such fish as a loach, a flounder, a whiptail, a pollock, a capelin, a grouper, a navaga, a halibut, a pangasius, a haddock, blue whiting, a saury, a pike perch, a tilapia, a cod, a tuna, a hake.

Level of fats in such increases up to 8 g / 100 g. Except that this fish of a kaloriyn, she has high nutritiousness thanks to which it is capable to satisfy hunger of the person for 3–4 hours.

For certain will interestingly read you about what fish the most useful and also how to choose fish.

Except above-mentioned elements, the Baltic herring includes 14 irreplaceable and 8 replaceable amino acids, cholesterol, Omega-3 and Omega-6 fatty acids, 5 saturated, 4 monounsaturated, 7 polyunsaturated fatty acids.

As we see, 100 g of a sprat can provide a day dose of cobalt and chrome. Fish is rich with RR vitamin, sulfur, phosphorus, iodine, copper.

Whether you know? In 2006 several large airlines among which and Air France and also British Airways, imposed a ban on transportation of cans with a syurstryomming. The product, process of fermentation at which happens constantly, was ranked as potentially vzryvoopasnosny. At the Arlanda airport (Stockholm) stopped selling it.

  1. All-strengthening. Fish allows to fill up an organism with the important vitamins and minerals necessary for stable work of internals and systems. It needs to be eaten regularly during the periods of seasonal avitaminosis, drowsiness and slackness, exhaustion, increased fatigue, anemia.
  2. The irreplaceable amino acids which are a part of fish are capable to clear an organism of radicals and other hazardous substances. Therefore it is important to eat her to people, working at the harmful enterprises or living in unsuccessful, from the ecological point of view, areas.
  3. Preventive against atherosclerosis, a heart attack, a stroke, other diseases of heart and vessels. The increased contents the omega-3 and irreplaceable amino acids in the Baltic herring allows to reduce and control, at its regular use, cholesterol level in blood. Using fatty acids which the organism cannot independently produce, the person promotes improvement of operability of the heart, vessels, organs of vision, normalization of pressure in arteries, disposals of inflammatory processes in joints, to stimulation of mental activity.
  4. Anti-inflammatory. The sprat is recommended for the use to the people who got sick with viral, infectious diseases or being at a restoration stage after them.
  5. Positive influence on bones, teeth, integuments, bones. In particular, it provide RR vitamin which in quite large number contains in the Baltic herring, minerals phosphorus, sulfur, iodine. If you have such problems as fragility of nails, a hair loss, skin peeling, then can safely enter this product into the menu that will shortly allow you to get rid of a problem.
  6. Blood circulation improvement.
  7. Stimulation of brain activity. Phosphorus and sulfur are responsible for it. The herring is important in the menu of people whose brain receives less the necessary amount of oxygen, suffers from a hypoxia, having problems with memory.
  8. Improvement of work of organs of vision. People should use the Baltic herring with the diagnosis cataract.
  9. Stabilization of level of sugar in blood. An important role in it is played by RR vitamin and chrome. The use of a sprat is very important for people with the diagnosis diabetes, especially to at what the 2nd type is allocated.
  10. Positive influence on blood formation. So, cobalt which in 100 g of a sprat 250% of standard daily rate for the person contain even is necessary for sufficient development of erythrocytes.
  11. Lowering of arterial pressure and cholesterol level. Here too does not do without RR vitamin. Fish is an important component in the menu of hypertensive persons.

Decrease in level of cholesterol is promoted by the use of wheat germ oil, blackberry, corn porridge, black tea, a medlar, dried cranberry, an urbech, soaked apples and soy.

  1. Improvement of a metabolism. The sprat contains a number of substances, in particular sulfur, iodine without which normal course of this process is impossible.
  2. Delay of processes of aging.
  3. Positive influence on activity of a thyroid gland, in particular on synthesis of hormones — if the person eats 3 sprats a day, then it will be able to fill the most part of daily need for iodine: an important element for work of an endocrine system.
  4. Nutritiousness and satisfying of hunger. Fish it is necessary to eat with that who daily spends a lot of energy, for example, at heavy physical activities, sports activities. It is worth supplementing with her bezuglevodny diets.

It is important! To keep the most part of valuable substances, it is necessary to subject a sprat to incontinuous heat treatment — not longer than 30 minutes. The greatest benefit is brought by the fish steamed or a grill.

As well as any other product, a sprat brings not only benefit. It can do to some categories of people harm. There are persons, it is contraindicated to them to use it on medical indications in salty, smoked and fried types.

You should not abuse this fish as hit in an organism of a large amount of cobalt can provoke poisoning.

We advise to esteem about whether there is fish without bones or what to do to lazy fans of a small fish.

The sprat is popular among culinary specialists and in the food industry. From it cook canned food, strike to a pickles, smoking. It is fried, baked in an oven with various additional ingredients.

To receive the greatest advantage of the use of this fish, it is necessary to know how it is correct to train her. We will acquaint you with simple and very tasty recipe of roasting of the Baltic herring in an oven. It will be necessary for you:

Important! Upon purchase it is necessary to buy fish who has shining eyes, fresh fish aroma, bright red gills, a clean, smooth, dense carcass. It is necessary to refuse purchase of the broken, twisted, crushed fish carcasses with a sour smell, with injury of a paunch.

  1. Fish it is good to wash up.
  2. To clean from interiors. To leave the head.
  3. To make marinade. To grate garlic. To add to it lemon juice, Provence herbs, mix of pepper, salt, balsam and soy sauce, olive (sunflower) oil. To mix everything.
  4. To pour out marinade on fish. To mix hands or by means of a wooden spoon.
  5. To cover capacity with food wrap and to place in the fridge. To leave for the night. As a last resort — for 2 hours.
  6. After fish is kept waiting, to lay a baking sheet parchment paper and to accurately lay out on it a sprat in volt in one layer. To fill in it with the remained marinade.
  7. To warm an oven up to the temperature of 180 °.
  8. To put a baking sheet in the warmed oven.
  9. To bake 15–20 minutes.

Thus, the sprat is a dietary and nutritious freshwater fish with gentle taste which is used in the boiled, fried, baked, dried, salty and tinned types. At the regular use it improves activity of a brain, heart, a condition of vessels, skin, nails, teeth, blood circulation.

We recommend to esteem how to prepare fried fish and also fish soup.

To receive the maximum advantage of eating of a sprat, it is necessary to learn to train her correctly. The greatest number of valuable substances remains at preparation on couple and a grill. The sprat baked in an oven is very tasty. This fish all the year round is caught therefore there is an opportunity to get it regardless of a season.

Author: «MirrorInfo» Dream Team

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