Forshmak, “fur coat”, with potatoes, and just in a slightly salted form, with vodka - herring is always tasty. But often nutritionists claim that this product is supposedly unhealthy. Let's try to argue with that. Let's look at what substances are in a food product like salted herring. The benefit and harm to our body comes from its components, and not from the fish itself. The environmental situation in the region where the herring was caught cannot be discounted.
You also need to consider the method of cooking fish. This directly affects the calorie content of the product, which is important for those who monitor the waist. Herring is often salted, and the degree of soaking the fish in brine can affect the well-being of people with diseased kidneys.
The variety should also be considered. There are several types of herring, and the one found in the northern seas is much more beneficial. Indeed, for living in cold waters, fish accumulate omega-3 fatty polyunsaturated acids in their bodies.
But let's take a closer look at the benefits and possible harms of such fish as herring. And at the same time we will study the properties of its milk.
Breadwinner
Satiety, excellent taste and low price make this fish a treat for the widest sections of the population. “Silver of the Seas” - this is the name of the Germans poetically called herring. And before, when people fasted, it was this type of fish that dominated the tables. So what? By nutrition, this fish could well compete with pork.
Herring live in various seas. And their population so far, when many species are threatened with extinction, remains huge. Therefore, now there is a catch on an industrial scale of this particular fish, which affects the decline in its price.
The benefits of herring have been noticed a long time ago. In this regard, the Swedes even have a saying. She says: "If the herring is on the table, the doctor can stay away." And in Finland, a holiday is even dedicated to this fish. Herring Day is celebrated on the second of October. By this date, people from all over the world come to Helsinki to enjoy a variety of dishes from such a “national delicacy”.
Herring Varieties
This fish family is very numerous - one hundred and ninety species. In addition to the herring itself (from the Atlantic and Pacific oceans), their relatives are found in the seas of these water areas. Fish is known by many names. Even we use the names sardine, sprat, sprat, herring, hamsa, ivasi, herring.
The benefits and harms to the body may vary depending on the type of fish. The most valuable are the Caspian, White Sea and Pacific herring. But the Atlantic has the largest population. Residents of the Mediterranean respect the sardines that first began to catch off the coast of the island of the same name. But these are also herring grinding relatives! The name "Iwashi" came to us from the Japanese language. That is the name of the sardine that lives off the coast of the Land of the Rising Sun.
Herring Composition
As you know, our body is affected by chemicals and their compounds. And this applies to any food product. The main benefit of herring is that it is rich in "regular fats." These are primarily valuable omega-3 fatty acids. Herring is a source of easily digestible protein, which in the fish as much as twenty percent. Two hundred and fifty grams of product covers the daily intake for an adult. But herring almost does not contain carbohydrates. This fish is a champion in the amount of vitamin D in its composition. Therefore, it is recommended to eat it for children who have a tendency to rickets.
The herring contains substances such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. They normalize the cardiovascular system, remove toxins from the body, relieve inflammation and improve vision. Like any fish, herring contains phosphorus. But besides this mineral, in its carcass there are selenium, iodine, calcium, fluorine, sodium, zinc and magnesium. And it also contains vitamins A, B 12 and PP.
Calorie fish
All the benefits of herring for the body can be nullified if you consume it in unreasonable amounts. After all, this fish is very oily. Calorie herring to a large extent depends on the method of its preparation. If you stand on the scales with trepidation every day and cannot afford any superfluous delicacies, stop for pickled fish. In such a herring, only 155 calories. But if the fish is strongly salted or fried, then its nutritional value will immediately increase to 261 kcal. When herring is smoked in hot smoke, a certain amount of fat flows from it. Therefore, its calorie content with this method of preparation is 218 units per hundred grams of the product. Well, if you are going to use fish as a part of salads or cold appetizers, you will need to coordinate its nutritional value with other ingredients of the dish.
Herring Benefits
Now let's find out how the chemical composition of fish affects our bodies. Baltic and White Sea herring is rich in Omega-3. This polyunsaturated acid puts fish in the category of delicacies that are useful for diabetics, hypertensives and healthy people too. After all, Omega-3s are an excellent antioxidant that prolongs youth and reduces blood cholesterol. Phosphorus and selenium are involved in strengthening bones. They improve performance and memory, increase immunity. The DHA and EPA mentioned above help regulate blood pressure. Scientists have proven the benefits of herring for patients suffering from breast cancer and ischemia. The lipoproteins contained in fish reduce the risk of atherosclerosis and vascular and heart diseases. Herring fat is especially beneficial. It reduces fat cells (adipocytes), and this, in turn, reduces the risk of developing type 2 diabetes. The benefits of vitamin D are not worth talking about. It is indispensable in the fight against such a dangerous ailment as rickets. In addition, the vitamin has a beneficial effect on the functioning of the kidneys. Those who regularly consume this fish have better eyesight than those who neglect this product.
The effect of herring on sexual health
French doctors in the 18th century believed that the fish of this family are an aphrodisiac. Especially herring, which improves the fertility of men’s seminal fluid. But modern research has come to the conclusion: not every fish is equally useful. The poor environmental situation affects all seafood and herring in particular. Dioxins and biphenyls accumulate in her meat, which lead to a malfunction in the endocrine system and reduce male potency.
The benefit of herring for women is expressed in the high content of omega-3 fatty acids. They not only prolong youth and preserve beauty due to the presence of oxidants, but also favorably affect the body during menopause. Pregnant women should especially lean on herring. The beneficial substances found in fish strengthen the brain cells and vision in the fetus. But again, only herring caught in ecologically safe areas has these properties. Dioxin-contaminated fish can cause endometriosis in women and even provoke infertility.
Harm to the herring
Alas, in this world, each product has positive and negative qualities. No exception and herring. The benefits and harms of this fish, however, are not comparable. The negative qualities of the herring itself can only be due to individual intolerance to the product. All other harmful effects on the human body are the result of an unfavorable environmental situation in which the fish lived, its improper storage or preparation. After all, we often use herring not in fresh form, but in salt. And here lies the main catch. Due to the property of salt to “bind” water, salted herring (and especially spicy Iwashi) should not be used by people suffering from kidney diseases, edema, hypertension and core. But they can eat smoked or fried sardines unhindered.
How to choose a herring
The "silver of the seas" should be literally unclouded, without a brownish coating. "Rust" on the sides of the herring indicates improper storage conditions. It does not hurt to ask about the region of origin of the goods. Indeed, in the Baltic and Caspian seas, water is not very clean, which directly affects the quality of fish. The use of salted herring in this case is very doubtful. The body of high-quality fish should be elastic, the gills should be dark red. If possible, choose young individuals, carcasses up to seventeen centimeters in length. Their smell should be fishy, ​​without the slightest hint of rot. It’s better to salt or pickle yourself. So you will be one hundred percent sure that you have a high-quality herring on your table.
Milk: benefit
Many housewives do not know what to do with the seminal fluid accumulated in the body of male fish. But herring milk should not be thrown away. They are very helpful. They have the entire line of vitamins B, as well as A, C, E and PP. The main useful substance of milk is glycine. This amino acid is an indispensable tool in the fight against diabetes, as it prolongs the absorption of glucose by the body. The concentration of omega-3 acids in milk is greater than in the herring itself. There are males and derinat in the seminal fluid - sodium salt, which strengthens the immune system. And, of course, milk is an excellent potency enhancer for men.