Since ancient times, the benefits of fish and seafood have been noted. Not only the low calorie content of fish is appreciated, but also its composition, which enriches the body with the elements necessary for functioning.
The most important and essential constituents of fish products are omega-3 fatty acids, which are a group of polyunsaturated acids essential for humans. It is very important to note that the body itself is not capable of producing these substances, and there are very few products in which they are present. The most famous food products are nuts, sunflower seeds. The main benefit of omega-3 acids is to lower blood cholesterol levels, which has a beneficial effect on the functioning of the cardiovascular system and the brain. Sources of these fatty acids are considered to be certain types of fish: herring, mackerel, tuna, trout, salmon, halibut and others.
Also, the low calorie content of fish provides faster digestion and improved absorption by the body than various types of meat or chicken. For example, if a chicken is digested in the human body for about 4 hours, then it takes only 2-3 hours for fish to digest. This undoubtedly affects the general condition of the body.
Fish is rich in trace elements, the most important are iodine, magnesium, iron, phosphorus. Of course, the greatest benefits are found in unfrozen fish. Due to the low calorie content of fish, it is included in various diets for weight loss. This product allows not only to lose weight, but also to enrich the body with useful substances and vitamins. The calorie content of fish depends on its variety; there are a large number of species and subspecies. For example, lean fish (cod, hake, flounder) has an average calorie content of about 80 Kcal, medium fat content (perch, trout, sprat) - just over 100 Kcal, fatty (mackerel, tuna, eel, mackerel) - 150-200 Kcal.
For the first time, a low calorie content of red fish was noted in Japan, where this food product makes up most of the usual human diet. Later, fish began to appear on the tables of other peoples and nationalities, since its use has a beneficial effect on the state of internal organs and systems, on the appearance (hair, nails, teeth, skin), and reduces the risk of cancer.
Many people ask themselves: how many calories are in fried fish? This indicator should take into account the type of fish and the oil used for frying. As a rule, fish is fried in vegetable oil. The average calorie content of this dish is from 150 to 200 Kcal. For example, fried perch has 140 kcal, pollock - 184 kcal, crucian carp - 195 kcal per 100 g of product. The optimal side dish is considered to be potatoes (boiled, fried, fries), rice, fresh vegetables, herbs. To add taste and aroma to the dish, it is advisable to add salt, spices, lemon juice and other seasonings.
It must be remembered that any product has a reverse side. The most common negative consequence of eating fish is parasite infestation. This threatens if a person prefers raw fish (exotic dishes and popular sushi) or does not heat it well enough. It is recommended to thoroughly fry or boil the fish in order to completely destroy the parasites.
It should also be noted that smoking fish is the most dangerous and harmful way of processing, since carcinogens are formed in the product, which are the cause of oncological diseases. The largest amount of harmful substances accumulates during hot smoking. But cold smoked fish should not be eaten very often, once every 1-2 weeks is enough.
