Fish, which people use as food, is an unusually useful food product in terms of its properties. This is a real storeroom of vitamins and minerals, and without them the human body will not be able to function normally. By preparing this product, you can safely count not only on a delicious dinner, but also on the fact that it will bring maximum benefits to the body. It is necessary to talk in more detail about which vitamin prevails in fish and why it is so useful, so that everyone can understand why it has such exceptional features and properties, and not any other food product.
Fish benefits
There is not too smart a joke that those who constantly eat a lot of fish will one day light up at night. Of course, complete nonsense, but what is the grain of truthfulness, is that fish is a valuable product that contains a considerable amount of phosphorus. It helps strengthen bones and teeth, improves vision. But this is not the only useful element, depending on the variety, the composition of vitamins and minerals can vary.
One of the most valuable qualities of the product is that fish can be cooked in various ways. Fried, smoked, dried, boiled, salty - it can be eaten by almost all people, there are practically no contraindications, the main thing is to do it correctly and in the right amount. A balanced diet is one of the conditions that guarantees excellent well-being.
The advantage of fish over other foods
When compared with other products, such as meat, the ratio of fat and calories is clearly on the side of the fish, but not only this superiority:
- it can be consumed in any quantity, without fear of the appearance of excess weight;
- a high percentage of protein, and high quality;
- a small amount of connective tissue facilitates absorption.
But this is not all: the protein contained in fish, in its composition, has a number of amino acids that are most valuable to the human body. Nutritionists specifically prescribe some varieties of fish products to patients. For example, in red fatty fish, mono- and polyunsaturated fatty acids are abundant, which is very important for people with a blood disease, cardiovascular system and diabetes.
Trace elements and nutrients
The list of substances may differ depending on the varieties of the product, but sea and river fish are just a storehouse of trace elements useful to the human body:
- zinc;
- fluorine;
- copper;
- phosphorus;
- selenium;
- magnesium;
- iodine;
- calcium.
Red subspecies (salmon, trout, pink salmon and others) are characterized by a high content of iron and polyunsaturated fatty acids (Omega-3 and Omega-6). Types of marine representatives contain the iodine necessary for the human body, which helps to cope with stressful situations, improves the functioning of the thyroid gland, and strengthens memory.
Vitamins that are part of
What vitamins are in fish? We single out the main ones:
- Nicotinic acid (vitamin PP). Indispensable for the human body, a lack of vitamin PP provokes various skin and blood diseases. This substance is recommended for people who have skin problems, it helps to cleanse the blood, improves its microcirculation, improves the quality of digestibility of other substances.
- Vitamins of group B. They participate in the organization of the proper functioning of the digestive tract, regulate all digestion processes, and control the level of sugar in the blood.
- Vitamin A. This is an indispensable product for people who lead an active lifestyle, its lack causes rapid fatigue, for this reason vision deteriorates, and dry mouth appears.
- Calciferol (Vitamin D). Not a single metabolic process occurs without his participation, it is an excellent stimulator of hormone synthesis, it accelerates the absorption of calcium.
If we talk about which vitamin prevails in fish, then A and D are the leaders.
Vitamins that are found in red fish
What vitamins a fish contains, you already know. Now it’s worth talking about red varieties. Their constant use in food reduces the risk of cancer and hypertension, strengthens the immune system, prevents nervous breakdowns and psychological diseases.
What are the vitamins in red fish? This is a concentrate of useful substances rarely found in other products - vitamins A, PP, E, B, D.
Another positive feature of the product: the fatter, the more benefits, since Omega-3 and Omega-6 (acids) directly protect the cell membrane from damage, which, in turn, prolongs youth and life.
If we talk about which vitamin in fish is the most valuable, then it is difficult to answer unequivocally, since the needs of each organism are different. But the fact that fish can replenish almost any deficit is for sure!
Which fish has the most vitamins?
We will figure out which fish has more vitamins that are beneficial to the human body.
Salmon. 100 g of this fish will provide the body with the daily norm of all useful trace elements and vitamins. It is suitable for use in any form: slightly salted, dried, smoked, fresh.
Sea fish is undoubtedly one of the most valuable products. The most popular varieties are cod, burbot, pollock, saffron cod, hake. High concentration of vitamins A, B, PP, K, E, D.
River representatives (perch, pike perch, pike, crucian carp, carp and others) are an equally useful food product, but due to poor environmental conditions they do not always meet all standards.
Popular and affordable varieties are herring, perch, sardines, flounder and others. Some of them are good in salted form, for example, herring, sprat, others are best perceived by the human body in boiled or fried form.
Vitamin D: in which fish?
Vitamin D is one of the most popular for the human body; its lack can cause various diseases. It is available in almost all varieties of fish, regardless of where it is found. We list the varieties of freshwater and marine representatives in which the concentration of vitamin D is highest:
- cod (especially the liver of this fish, which is considered a delicacy);
- blue whiting;
- haddock.
This list can also include all representatives of salmon: pink salmon, chum salmon, trout. In conclusion, it should nevertheless be noted that excessive consumption of fish, as, indeed, of any other food product, can have a negative result for the human body. When choosing any variety, it is important to pay attention to freshness and appearance. Often fish is sold salted or frozen. Salty products quickly lose their taste in the absence of brine, remember this.
Now you know what vitamin prevails in fish and why it is recommended to eat it. Be healthy!