Fish and seafood are indispensable components of a diet focused on improving the functioning of the brain and the entire human nervous system. The fish contains high-value fatty acids, the effect of which explains the decrease in the risk of disturbances in the work of the heart, a decrease in the level of cholesterol and triglycerides in the blood, and a decrease in thrombus formation.
It has also recently been found that seafood is especially beneficial for melancholic people and can even protect against depression. Fish (especially seafood) and seafood are rich in manganese, phosphorus, zinc, iodine, iron, selenium, calcium, fat-soluble vitamins. In one study, it was found that a person who regularly eats boiled fish has more gray matter in the brain, which contains nerve cells that control our emotions, memory, and the ability to make good decisions.
From seafood, it is imperative to eat seaweed, you can choose squid, mussels, oysters, etc. Mostly in the fat of fish, and especially in the fat of the liver, there are vitamins of groups A and D. Fish is also the main source of vitamins of group B, the amount of which is about the same like in animal meat. By the content of microelements, sea fish is many times ahead of beef, pork, lamb.
Researchers at the American Tufts University have calculated that a person needs to consume at least 230 grams of seafood per week. According to the WHO recommendation, unsaturated fat should be approximately 20-25% of the daily requirement of the body. Fatty acids Omega-3 - which has the most beneficial effect on the quality of the human brain. It turned out that a lack of omega-3 fatty acids leads to cognitive decline.
That is, attention is scattered, memory is impaired, the decision-making function is inhibited. Cod liver remains out of competition. The juice released during the preservation process contains more than thirty grams of acids in one hundred grams of the product. The liver itself is 10 to 25 grams. The consumption rate is from 3 to 5 grams of liver, or 1.5 grams of juice (oil).
It is enough to add a little cod liver or juice to the salad (any other dish) and the daily rate will be provided. Such healthy culinary images are especially beneficial for the growing body.
The rating rich in omega-3 acids also includes (g / 100 g)
Haddock - 50, 4
Saida - 43, 5
Flounder - 34
Catfish - 27.
Common types of fish included in the rating:
Mackerel - 25
Herring and sprat - 25.5
Sea trout - 24, 2
Sea bass - 24.
It is better to buy frozen seafood (if you do not live near the sea).
1. They are fresh only on the day of the catch.
2. Without proper treatment, it is possible that small parasites living in seafood will remain. Which may well enter your body. During shock freezing (temperatures below -40 C), their larvae are destroyed, but the useful properties of the product will remain. When buying seafood, be sure to pay attention to the amount of ice in the package. It should be minimal! Excess ice means the product has been frozen repeatedly. Bad signal - white spots on the shrimp shell (they have been thawed repeatedly).
