What is more useful sea fish or river

First, of course, the seafood are valuable sources of useful protein. This protein is easier to digest than meat, quicker to digest. If on the digestion of beef, our body spends 5-6 hours, the fish is digested for 2-3. This is because muscle tissue is more delicate fish, rich in water, which is retained during cooking, leaving the fish in the juice.

Fish protein rich in essential amino acids, without which the human body cannot function properly. Among amino acids — tryptophan, lysine, methionine, and the most useful — taurine.

The most rich in taurine squid, shrimp, krill, sea bass, cod, tuna and other oceanic fish.

Secondly, fish and seafood is low in calories, which means that they can have losing weight and overweight. Women in Japan rarely suffer from overweight, because they eat little beef, replacing it, and other meat animals on the fish.

However, followers of Japanese cuisine you have to understand that one is not going to make their weight ideal. The fact that the Japanese also eat very little, and balanced, of particular importance are the appearance, the aroma, the taste of the dish and the portion size is minimal. Whereas in the West people are used to consume sushi in tens, arguing that they still do not get fat. Meanwhile, in large Kolichestvennaya carbohydrates — rice and salmon fat can cause weight gain. Be consistent until the end — let Japanese lunch will be limited to a bowl of miso soup, one portion of land (2-4 pieces), and a salad, for example, from seaweed. In this case, the extra weight really does not appear.

By the way, if you watch your weight, fish is also better to eat low fat — cod, hake, Pollock, Grenadier, macruronus, blue whiting, etc.

Familiar to us as ‘cat food’ Pollock, by the way, in the East very appreciated for its mild taste, easy to absorb the spices, and low in fat.

The third argument in favor of the fish — the content of good fats, close to that of a human, and therefore easily digestible. The fact that animal fats, such as butter, contain a lot of cholesterol, and fish fats in contrast, rich in polyunsaturated fatty acids, which dissolve the cholesterol, significantly reduces the likelihood of such diseases as atherosclerosis.

These fatty acids are known as w-3 (omega-3) acids, mainly found in oily sea fish — mackerel, salmon, sardines, sardinella, herring, capelin, sprat and others.

People who frequently consume foods containing w-3 fatty acids (fatty marine fish), revealed a lower tendency of blood to clot, a decrease in the percentage of cardiovascular and neoplastic diseases, reducing the amount of harmful cholesterol, improved vision and activity of the higher nervous system, and the increase in life expectancy.

Feature of fish oils is the presence in them of essential fatty acids: linoleic, linolenic and arachidonic, referred to as vitamin F, are not synthesized in the human body, and therefore must be included in the food composition. Fat fish also contain important vitamins a, D and E. Particularly vitamin-rich liver of fish, mainly cod species (cod, Pollock, hake, blue whiting, Grenadier, etc.). In the meat of fish is discovered and a water-soluble b vitamins, which are the same in the meat of animals, and vitamins A, D and E several times. Regulating metabolism, vitamins contribute to the conclusion of toxicants, and vitamins A and E and warn of cancer.

Fourth, sea fish and seafood high content of useful minerals, iodine, zinc, manganese, copper and others.

About the benefits of iodine today only the lazy does not speak, and yet again — the iodine is very useful for the human body, especially growing. A lot of iodine in the composition of bottom fish (cod, flounder, catfish, carp, etc.). Overall, marine life is concentrated in its body a number of micronutrients (boron, iron, lithium, fluorine, bromine, etc.)

marine tastier

and the sea they say, more useful. But the taste, at everyone after all.

it is considered to be healthier marine cleaner

Sea safer in the sense of parasites types of tapeworms,and it has less bones, and generally a matter of taste.Shashlyk of catfish-mmm…

I also tastier river,But have become accustomed to the sea.

Chemical composition of meat of all species of fish, and, consequently, their usefulness depends on many factors. From a biological species, areola habitat, time of harvest, age of the individual. The fish quality also depends on the conditions of transportation and storage. Generally, fish contains from 8 to 27% protein. Especially important is the fact that proteins in the meat many species of oceanic origin (cod, horse-mackerel, Pollock, haddock, sardines, mackerel, sea perch, etc.) contain a considerable quantity of three irreplaceable amino acids — lysine, methionine and tryptophan. Fish meat is usually a light or pinkish colour, but in some species they are dark. Nutritional value dark meat white not bad, but characterized by a higher content of iron, sulphur, proteins and some vitamins. Fish fats are easily digested. Fish oil — the source of biologically important to the human body arachidonic acid. The fat content of fish may vary from 0.5 to 33%. Than older fish, so it is bigger and usually fatter. With the exception of pike, sturgeon, burbot — meat with their age becomes coarse and less tasty. The set of mineral substances in fish can be quite varied and depends on the abundance of these substances in the water where it lives. For example, in the marine fish contains a lot of calcium, potassium, phosphorus, sulphur, chlorine, sodium, magnesium. In addition, this fish is also rich in minerals — iron, copper, zinc, cobalt, iodine. Sea fish naturally contains more minerals than freshwater. In most fish contain vitamins A, C, D, E, B1, B2, B12. Vitamin a is found mainly in fish oil derived mainly from the liver (particularly cod, tuna, eel). Vitamin D the most in Atlantic herring, mackerel, tuna.

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