Useful properties of fish

Fish is a valuable food product. Even the most bold it grades have relatively little fat is close to 25-30 %. Protein fish meat is digested and assimilated and a half to two hours, while in the same process, for example, beef steak, it takes close to 5 hours! Certain types of oceanic and sea fish can prevent the risk of stroke and sudden cardiac arrest, which is associated with the presence of unsaturated fatty acids and beta-carotene. Therefore, persons who have pathology of the cardiovascular system, you need to use herring, mackerel, tuna, sardines, salmon and some other more detailed consultation will give the nutritionist.

Polyunsaturated fatty acids, which are quite rich in fish, have many advantages over other types of fat: they have antioxidant properties which are necessary for the synthesis of various biological compounds, maintain power during exercise and strengthen the joints (even the kids).

Of course, the qualitative and quantitative composition of trace elements and vitamins, is uneven and varies depending on variety and water body where the fish lives. So, the river fish is not rich in vitamin D and iodine, but it is useful for those suffering from kidney disease and disorders of purine metabolism. Excellent natural healer are fatty fish for those who have not in order the nervous system: the beneficial effects associated with the presence of such meat is b vitamins combined with magnesium, and proteins are soft and comforting.

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