Nutritionists say that the red fish is the most useful. But you will be surprised - this is not true, writes ukr.media
Read to the end to get the most useful information.
It has long been observed that people who eat a lot of salmon, have a very good health, because such fish as previously stated, contains essential fatty acids omega-3.
However, we must understand that all the unsaturated fatty acids are formed not inside the fish, they are in the seaweed, which it feeds. Most often, this fish is commercially grown on special farms in artificial conditions, where there is no seaweed, and feed it special additives and antibiotics. Therefore, buying a ready-made carcass, you pay just for the taste, and the omega-acids, there are very few.
In addition, the salmon farmer is sometimes called the most toxic fish in the world. Red fish is useful only if you know exactly where and how it was grown or caught.
The desired fatty acids can be obtained from herring
One of the most favorite and cheap products, always present on the tables of Russians - herring. It is inexpensive and tasty. Even if you empty the refrigerator, potatoes with herring hostess always help out, and it will not be the worst dinner.
Herring - a true gift of the sea. And for good reason - in fish contains almost 20% of biologically valuable and easily digestible protein.
Fat content of the fish is also high - up to 20-30%, depending on the type of herring. A fish living in cold waters, there are omega-3 fatty acids. This polyunsaturated fatty acids that are "fighting" with too high cholesterol readings of blood, prevent atherosclerotic changes of the blood vessels.
Further, the herring is a source of vitamins A, D, E, B1 (thiamine), B6 (pyridoxine), B12 (cyanocobalamin) and nicotinic acid and pantothenic. The herring relatively high mineral content: 0.1% calcium, 0.27% phosphorus, 0.06% iodine, magnesium, 0.031% and 0.44% potassium and 0.9% iron.
It should be understood that all good is preserved only in the untreated fish, ie, that which has been, or salted, or frozen.
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