Many believe that all food products are divided into two incompatible groups - tasty and healthy. Contrary to popular belief, there are products that successfully combine both of these properties. That is salmon.
Less than ten years ago, salmon was a delicacy that rarely appeared on the table of most middle-income people. This product was in great short supply and was rarely found on the market. However, at present, when salmon is commercially grown in many fisheries, it has taken its place in the category of affordable products. Salmon (or trout) is not a specific species, but a collective concept. Representatives of the salmon family are many species of fish. This is pink salmon, chum and salmon, salmon, omul and grayling, taimen, coho salmon and many others.
Salmon, whose calorific value is relatively low, can be an excellent variety of any diet. The nutritional value of salmon, determined by the presence of proteins, carbohydrates and fats, macro- and microelements, as well as vitamins PP, A and B-groups, is about 150-170 kcal per 100 g of product.
Salmon meat has unique gastronomic qualities: it has an exquisite taste and pleasant aroma, has high energy properties and the red color characteristic of this type of fish. It is not difficult for an experienced cook to cook a lot of delicious dishes from salmon. True, in this case, it will be necessary to think about how many calories in salmon will be when cooking this or that dish.
You can eat salmon meat in pickled or smoked form, and in hot. It is so tender that for its complete readiness just a couple of hours in the marinade is enough, and a barbecue or salmon casserole is a real pleasure for a gourmet. For the preparation of first courses, pastes, all kinds of salads and toppings for pies, you can also use salmon: its caloric content allows you to do this. From salmon meat, canned food and preserves are made by heat treatment, distinguished by their exquisite taste and aroma. And the caviar of the salmon family is completely included in the category of world-wide favorite delicacies, and is an indispensable decoration of any holiday table.
The beneficial properties of salmon
In addition to unsurpassed gastronomic qualities, salmon also has a number of extremely useful properties. Salmon meat is characterized by a very high content of Omega-3 fatty acids, which are extremely necessary for a person to fully eat brain cells and effectively prevent diseases of the cardiovascular system. The daily intake of fatty acids for an adult is at least 3 grams. Omega-3 fatty acids contribute to a sustained reduction in blood cell cholesterol and cleanse blood clots from blood clots. In addition, they have a truly magical property - the ability to stop chromosome endings, which prolongs a person's youth.
Despite the fact that salmon has a low calorie content, its meat is characterized by a high content of vitamins, potassium, selenium and phosphorus. It is no secret that phosphorus contributes to the normalization of metabolic processes and improves the functioning of the nervous system. Salmon is rich in vitamin A, which is extremely beneficial for the skin, hair, nails and mucous tissues of the body. Vitamin A has a beneficial effect on memory and the functioning of the organs of vision. And the vitamins of group B and group PP contained in the meat of salmon fish have a beneficial effect on brain function, have a vasodilating effect and improve blood microcirculation. With prolonged use of salmon fish, the coordination of movements is significantly improved , but this effect is not persistent and weakens over time. Thus, low calorie salmon in combination with its beneficial properties can give an excellent therapeutic effect in many diseases.
Contraindications to the use of salmon fish
Unfortunately, there are a number of contraindications to the consumption of salmon in food. It should not be consumed by women during pregnancy and lactation, since the meat of many salmon fish contains mercury, which is harmful to the health of the fetus and newborn baby. You should strictly limit yourself to eating salmon meat and people suffering from diseases of the stomach and liver, as well as having excess body weight, since salmon, whose calorie content is low, is a rather fatty product.