Than caviar of a pollock is useful

Many heard about usefulness of black and red caviar, however, these products very expensive. Whether it is possible to replace them with cheaper option, for example, caviar of a pollock and as it will be reflected in an organism — the question interesting people who care for the health.

Today we will study structure of caviar of a pollock, its advantage and harm.

Caloric content and chemical composition

The vitamin structure of a product is presented in table 1.

TABLE 1

Content of vitamins B is 100 g of caviar of a pollock:

The vitamins C and E which are contained in caviar positively influence vascular, nervous and reproductive systems. Using caviar of a pollock, it is possible to provide an organism with nearly a half of day norm of thiamine (B1) which provides cages with energy.

Whether you know? Do fish forcemeat of fillet of a pollock sury — raw materials for production of crabsticks as crabs are not added there.

The product is also rich micro and macrocells (table 2).

TABLE 2

Contents micro and macrocells in 100 g of caviar of a pollock:

Content of cobalt, sodium and chlorine many times over exceeds day norm and also the product contains nearly a half of day norm of copper and molybdenum.

At the same time caviar of a pollock can be carried to dietary products because of the low caloric content (table 3).

TABLE 3

Caloric content of 100 g of caviar of a pollock:

Besides, saturated fatty acids and almost standard daily rate of cholesterol are a part of a product.

Whether you know? The annual world turnover of caviar of a pollock makes about 1.9 billion US dollars, from them about 1.7 billion are the share of Japan.

Useful properties

It is useful for women, and men to eat caviar of a pollock both.

For women

This product affects health and beautiful appearance of the woman:

1. RR vitamin normalizes work of digestive tract, positively affects blood clotting, provides with energy.
2. B1, B2, B6 and B9 vitamins improve a condition of skin, eliminate stress consequences, take off fatigue, provide a quiet dream, help to resist to viruses.
3. Vitamin C helps to look younger than the age, to fight with radicals, positively affects immunity.
4. Vitamin E protects skin, helps to resist to influence of time, has antioxidant properties.
5. Vitamin A gives to skin elasticity, ensures normal functioning of an optic nerve.
6. Saturated fats are responsible for ability to become pregnant, help to transfer easier a climax, help production of women's hormones.
7. Cobalt provides normal functioning of a thyroid gland on which the ability to take out healthy posterity depends, promotes a regular menstrual cycle.
8. Sodium affects water balance in an organism, ensures functioning of muscular and nervous systems, nourishes skin.
9. Nickel participates in prolactin exchange (the hormone which is responsible for development of breast milk), helps to be reduced to a uterus, influences a hormonal background.
10. Copper is necessary for maturing of follicles, restoration of an organism, affects skin color and a hair.
11. Manganese has a great influence on a female reproductive system.
12. Sulfur is necessary for strong nails and shiny hairs.
13. Chlorine brings excess liquid out of an organism.
14. High content of proteins enriches an organism with energy without excess calories.
15. Cholesterol provides production of estrogen and progesterone.

For men

Caviar of a pollock is useful to men not less, than to women:

1. Vitamin A influences formation of sex hormones.
2. B1 and S vitamins and also phosphorus and sodium promote an erection, improving conductivity of a signal of central nervous system.
3. B2 vitamin normalizes work of an urinogenital system.
4. B9 vitamin positively influences sexual desire.
5. Vitamin E reduces chance to develop a prostate cancer.
6. Manganese increases activity of spermatozoa.
7. Chlorine promotes strong muscles.
8. Molybdenum is responsible for potency.
9. Copper strengthens connecting fabric.
10. Proteins increase endurance.
11. Cholesterol is necessary for testosterone synthesis.

Whether you know? In Japan there is a Park of a pollock where ice cream with taste of caviar of this fish is on sale.

Whether it is possible to eat

Often people worry whether it is useful to eat a product at special conditions of an organism, for example, at pregnancy, during weight loss or at various diseases. Let's understand this question.

At pregnancy and GV

The delicacy is useful to pregnant women as its chemical composition helps to cope with loads of an organism, it raises hemoglobin level, promotes production of thyroxine without which it is impossible to take out the healthy child.

The product is especially useful to the feeding women as prolactin in which synthesis nickel participates is necessary for normal development of milk hormone.

However pregnant women and the feeding women should not be fond of tinned and salty caviar as the excess of salt leads to hypostases, and for extension of a period of storage can add hazardous substances to preserved food.

Study nutrition value and nuances of the use of the fish a pollock and her liver.

At weight loss

At weight loss comes to an organism much less fats and carbohydrates which provide it with energy. The proteins which are contained in a product in a large number are capable to fill a shortcoming.

Besides, such proteins are better acquired by an organism, that is bring more benefit. At the same time food will not add excess calories. However consider that in sale, generally the product arrives in the form of canned food under the name Caviar of a Pollock Breakout Salty, and in such look it is not suitable for dietary food.

Important! Caloric content of tinned caviar increases almost by 10 times.

At diabetes

At diabetes it is necessary not only to refuse sugar, but also to limit amount of carbohydrates which increase sugar level in blood too. Depending on a way of life, diabetics are recommended to use in day from 10 to 30 HE (the grain unit approximately equal to 10 g of carbohydrates).

In the raw the caloric content of caviar is 7.8 kcal on 100 g, that is 0.78 XE, in a salty view with oil — 80 kcal (8 XE).

Proceeding from it, at diabetes caviar can be eaten only in a boiled look. Some endocrinologists allow to use preserved food in the form of a delicacy, but it is no more than 1 tsp and not more often than 1 time in several months.

Important! Salt in caviar reduces susceptibility of an organism to insulin.

At gastritis and pancreatitis

Though caviar of a pollock less fat, than red or black, it also contains fats which influence the strengthened release of juice in a stomach and a pancreas. It strengthens inflammation, leads to emergence of pain and swelling. In a tinned look the product is processed by salt and preservatives, release of hydrochloric acid as a result increases, work of a pancreas worsens.

That is why at gastritis and pancreatitis caviar needs to be excluded from a diet. It is allowed to indulge himself occasionally with 1 tablespoon of a delicacy to those patients who are in a remission stage long ago.

Learn about properties of caviar of a pike, cod, halibut, red caviar.

Possible harm

The product is capable to do much harm to an organism in such cases:

1. At an allergy to fish and seafood.
2. At diseases of bodies of digestive system.
3. At diabetes.
4. At a hypertension — because of the content of salt and preservatives and also the increased cobalt content.
5. At tendency to hypostases, diseases of kidneys — because of the increased sodium content.
6. At a giperplaziya of a thyroid gland — because of the increased cobalt content.
7. At unlimited consumption of preserved food.
8. Small children need to give it with care, not earlier than 8-month age.

Thus, caviar of a pollock is vitamin-rich, minerals, digestible proteins and at the same time does not promote accumulation of fat weight. It is useful to men, women (to pregnant women and on breastfeeding), to children.

Fish, along with caviar — a source of digestible protein and nonsaturated fatty acids, however whether all it is equally useful? Learn about advantage of Dori, a mackerel, a hoka, a cod, flounder, catfish, loach, hake, saury, navaga, blue whiting, a capelin, halibut, grouper, pike perch, a haddock, a tilapia, salmon, tuna.

But it is necessary to remember that at culinary processing, especially at conservation, its useful qualities are reduced and also you should not forget about its adverse effect in some conditions of an organism.

How to choose caviar of a pollock: video