When we want to regale exotic and refined, but at the same time on an easy dish, often we remember seafood. They differ in high nutritiousness and also are capable to satisfy flavoring needs of any gourmet. Besides, without quality seafood it is heavy to present a healthy, low-calorie diet. However very few people from us represent how seafood can affect our organism and that in itself the portion of this widespread delicacy bears — about it further in article.
Structure, caloric content and vitamins
Seafood traditionally is considered as one of the most balanced and nutritious products capable to fill shortage practically all necessary nutritious elements, including vitamins and minerals. At the same time seafood differs in low caloric content that does them by ideal food for all who watch the body weight and health.
Whether you know? It is considered one of the most unique edible sea inhabitants arkhiteutis. This is the huge deep-water squid reaching length of 26 meters: one such individual can become a rich dish for 2 thousand people at once.
In 100 g of various seafood contains:
- about 85-100 kcal;
- 15.5 g of protein;
- no more than 1 g of fats (Omega-3, 6 and 9);
- about 0.1 g of carbohydrates.
Power ratio of B: Ж: At seafood makes 5%: 0%: 0%.
Among vitamins B, important for the person, sea inhabitants were found:
- IN (B1, B2, B3, B5, B6, B9, B12);
You should not forget also about rare minerals as a part of seafood.
Seafood is a source of many minerals and minerals. Learn more about advantage of a sea cabbage, seaweed of a chuk and a fucus, shrimps, mussels, Cucumariae, squids and also fish a navaga, a catfish, a whiptail, kongrio, a haddock, a silver salmon, a dolphin.
In high concentrations are found in them:
Advantage and harm of seafood
The main value of sea inhabitants for a diet of the person is that they are rich with the unique protein differing in high nutritiousness and low-caloric content. However not always they are capable to affect favorably health of an organism therefore before consumption of seafood it is necessary to define not only their advantage, but also possible harm.
Than are useful
The main advantage of seafood, both for women, and for men, is that they contain an optimum ratio of important and useful substances which are capable to restore an organism and also to make active its protective abilities. Most brightly it is shown on activity of a cardiovascular system.
Whether you know? The largest shrimp in the world is considered black tiger. The adult individual of a look can weigh about 650 g, at the same time reach length of 36 cm.
The daily use of squids rich with minerals, shrimps, oysters, the mussels kept in oil, and other inhabitants of sea depths gives the chance to reduce concentration of cholesterol in blood and also to bring heart into an optimum tone.
The proteinaceous connections got only from sea inhabitants are considered as the most nutritious and useful to human health. They are instantly acquired by digestive system, at the same time do not load bodies of digestive tract.
Besides, huge concentration of iron and iodine helps seafood to normalize work of a thyroid gland and also to improve work of a brain. Rather often at various forums many users ask a question of whether it is possible to use seafood for fight against stresses.
Researches proved worldwide that shrimps, mussels, oysters, squids and others are useful that they at the daily use are capable to lower emotional excitability and also to improve mood. And it is the main condition of successful fight against stress symptoms without use of strong medicines.
Video: about seafood
Seafood often is considered as absolutely safe food which does not have strict restrictions to the use. However at individual intolerance of separate components they can become the reason of the sharp allergic reactions which are followed by rash, an itch and so forth.
You should not forget also that inhabitants of salty reservoirs are capable to accumulate a set of poisonous metals in the fabrics therefore the use of the living creatures caught in adverse ecological regions can cause severe intoxication of an organism.
Important! It is not strongly recommended to use seafood in the raw as it can become the cause of serious poisonings and also a viral or bacterial infection and even to a gelmintny invasion.
Whether it is possible to use
In spite of the fact that seafood is known for the curative qualities for an organism, it is necessary to use from moderately.
During pregnancy future mothers should refuse many products from a daily diet therefore the question of whether it is possible for pregnant women sea delicacies, often remains open.
However at pregnancy, seafood is that kind of food which at the low caloric content is capable to sate an organism with necessary amount of protein, fatty acids and also vitamins and minerals.
Also it contributes to normalization of digestion and favorably affects development of a fruit. But you should not abuse seafood: for pregnant women they are the strong allergens capable to influence negatively the weakened female body.
Read in more detail about what vitamins are necessary for pregnant women and the feeding mothers.
When breastfeeding (gv) seafood not only is resolved, but also is quite actively promoted by many physicians, but only after achievement of 3 months by the child of age.
Their structure contains valuable iodine and zinc and also a set of minerals without which not to do the feeding women and their kids. Besides, the high content of minerals gives the chance to stabilize the metabolism of the woman broken during pregnancy. However you should not forget that the sea living creatures are the natural filter of reservoirs therefore the seafood caught in a coastal zone can be a source of the strong toxins capable to be transmitted through milk and to the baby. It means that it is worth showing consideration for the choice of such products very much.
About 50% of the population of the planet have gastritises of various etiology therefore the role of lungs in dietary food is rather relevant for digestion of seafood. Often in the period of calm of an illness of a shrimp, a mussel and other seafood it is possible to use without restriction.
Important! At gastritis it is authorized to use seafood only in a boiled or stewed look. Any other culinary processings will turn a gentle delicacy into a dish, unsuitable for the broken digestion.
They are not capable to cause irritations of a stomach therefore quite easily are digested even at difficult pathologies of digestive tract. However at exacerbation of an illness are not recommended to use them as the rigid diet excluding difficult food connections is necessary for simplification of a disease.
Gout belongs to rather dangerous diseases causing various metabolic disorders. Therefore to weaken impact of an illness on an organism, the strict diet is shown to patients. However seafood in this plan is an exception.
At gout recommend to use olives, turnip, cape gooseberry, repeshok ordinary and also juice from a sea-buckthorn.
Their structure contains polyunsaturated fatty acids which favorably affect the affected skeletal system. They reduce inflammation of sore joints and also reduce pain at exacerbation of an illness. Dishes from these products are useful in a boiled look or steamed.
Opinion on expediency of the consumption of seafood at pancreatitis among physicians disperse. On the one hand, they promote metabolism stabilization and also improve a condition of the injured pancreas, but with another — can cause progressing of an illness.
It is connected with the fact that the product at rather long use is capable to stimulate secretion of pancreatic enzymes and also synthesis in a histamine organism. As a result of it work of the struck body worsens, and at exacerbation of an illness the current of a pain syndrome is aggravated. Therefore at pancreatitis seafood is used in the small portions, no more than 100 g a day.
At weight loss and a diet
Gifts of sea and oceanic waters are ideal for dietary food and weight loss. 100 grams of a product contain no more than 100 kcal, at the same time the huge amount of nutrients and important minerals is concentrated.
Therefore such diet will help to come effectively to a necessary form without any harm for an organism. However in the dietary purposes seafood it is suitable only in a boiled or stewed look as roasting in oil will sate a product with derivatives of fats, harmful to a waist.
Whether you know? Qualitatively to peel seafood from pollutants without excess efforts, it is enough to kill of them for 30 minutes in the added some salt water. Such cunning will help to eliminate sand and other remains from places, remote for manual cleaning.
At diabetes seafood helps to saturate an organism with vitamins, minerals and protein, important for health. However you should not abuse seafood at diabetes. Glut of an organism minerals and highly active substances can become the cause of difficult connections which will interfere with effective interaction of medicines with an organism. Therefore the maximum standard daily rate of such product at diabetes of any type should not exceed 100 g.
From antiquity it is known that seafood is the most powerful aphrodisiac thanks to which at men the reproductive activity even is restored at rather difficult violations, including at spermatogenesis pathologies.
It is reached because of the high content of zinc and other minerals which intensify producing testosterone. Traditionally in this plan oysters, shrimps, crabs and anchovies in a boiled or stewed look are considered as the most useful to health.
For increase in potency it is also necessary to use such food as a filbert, pine nut, Chile, persimmon, ginger, a thyme, garlic, peanut, parsley, pumpkin sunflower seeds, a celery and cilantro.
Seafood is a valuable gift of the nature which helps to provide an organism with substances, important for health, and also to cope with a set of illnesses. Therefore such product has to be present surely at a diet of each of us, it is desirable daily. But it is necessary to approach consumption of seafood with care as the useful delicacy at the uncontrollable use can become the reason of exacerbation of various chronic illnesses.