Fish at all times is a valuable commercial product containing many important vitamins and minerals. Navaga, a fish from the cod family that lives in sea waters, boasts excellent gastronomic qualities: in addition to its taste, it has a large number of useful properties and is easily absorbed by the human body.
Since ancient times in Russia, navaga fish was considered the most tender and tasty of the entire family of cod fish. The meat of the navaga is juicy, low-fat, flaky and has a very pleasant tart aroma. It should be noted that the Far Eastern (Pacific) navaga is slightly inferior to its northern relative, whose meat is more tender, aromatic and juicy. In terms of its chemical composition, the meat of the Far Eastern individuals does not differ much from the meat of the northern ones.
There are practically no bones in the navaga. Nutritionists say that nutritious navaga meat can completely replace regular beef or pork. In addition, fish contains almost no fat and cholesterol harmful to blood vessels. Its meat is exclusively proteins that are easily digested and digested quite quickly by the human body, without requiring unnecessary energy costs from it.
Nutritionists, together with doctors, recommend the inclusion of navaga meat in the diet of children as a protein food. It is also recommended for people going through the postoperative period (the stage of recovery of the body): meat contains all the amino acids necessary for the body during its recovery, which does not allow it to suffer from a lack of building material.
Regular consumption of navaga meat is the prevention of diseases of the gastrointestinal tract. In turn, the low fat content of fish makes navaga a useful product for liver diseases.
The unsaturated fatty acids that make up the meat of this fish are actively involved in the synthesis of fats and the metabolism of cholesterol, providing antihistamine and anti-inflammatory effects. The selenium contained in navage is essential for the normal functioning of the nervous system and for strengthening the immune system. Besides, navaga is a source of iodine. Its high content makes fish an indispensable food for people suffering from thyroid diseases.
Navaga meat contains vitamin A, which has a beneficial effect on the state of vision and the health of the skin, vitamin D, which is necessary for the correct shape of bones and the normal functioning of the thyroid gland, vitamin E, which plays the role of an antioxidant and slows down cell aging, vitamin B9 (or folic acid), which is necessary for the production of red blood cells.
The liver of navaga fish, unlike its meat, has a rather high percentage of fat!
Navaga is a dietary product, as it contains only 68, 5 kilocalories. But even this is enough to fully saturate the body. Nutritionists strongly recommend the use of navaga for anyone who is obese. The meat of one individual contains only 0.9 g of fat, i.e. 1% of the RDA. It is worth noting that the use of this fish by obese people will be meaningless if they eat a lot of other high-calorie foods together with navaga. It is also recommended to eat navaga for those who wish to go on a diet without depriving their body of vitamins, minerals and, of course, proteins.
