Salmon conquers gourmets with its taste in any form: lightly salted, fried, baked, etc. However, this fish can not only please with its taste and aroma, but also benefit health.
The human body is not only beneficial, but also needs the intake of fatty acids such as Omega-3. Omega-3 has a beneficial effect on the cardiovascular system (lowers cholesterol), improves the condition and appearance of the skin, strengthens the immune and nervous systems. In addition, Omega-3 is necessary for those who follow a diet and play sports (metabolism accelerates, resistance to stress and stress increases).
Salmon contains the hormone melatonin, which regulates human biorhythms. It helps to adapt to the change of day and night, protects against stress and premature aging. Some scientists believe that melatonin is essential for the fight against cancer.
Salmon is a storehouse of vitamins. Vitamin PP regulates the metabolism of fats and carbohydrates; B vitamins strengthen the nervous system, help fight stress; vitamin D strengthens the musculoskeletal system; vitamin A is good for eyesight, as well as for the condition of the skin, hair, nails.
Salmon contains many trace elements, but most of all it contains potassium (about 420 mg per 100 g) and phosphorus (about 200 mg). Potassium participates in the water-salt balance of the body, improves the activity of the brain and saturates it with oxygen. Phosphorus is essential for protein and carbohydrate metabolism, as well as for the growth and strengthening of dental and bone tissues.
Like most foods, salmon can be harmful to human health. First of all, this fish is perishable, so when buying fish, you should carefully study the expiration date and appearance. Poisoning with spoiled salmon is one of the most severe. Salmon should be used with caution by people who are allergic to any seafood, as well as nursing mothers.
