Mackerel, the beneficial properties of which will be described below, is an excellent product for the preparation of fish second and first courses, as well as semi-finished products (cutlets, chopsticks, etc.) and baking (pies, pies, etc.). It should be noted that almost every resident of our country can afford this ingredient. After all, it costs relatively cheap (from 90 to 250 Russian rubles per 1 kg).
general information
Before you introduce the beneficial properties of fresh mackerel, you must tell what kind of product it is.
The word "mackerel" came to us from the Latin scomber. This is a fish belonging to the family of the Mackerel family and the order Perch. The maximum length is 60 centimeters, and the average is 30. Her body is spindle-shaped and covered with small cycloid scales. The back of the mackerel has many black and slightly curved stripes.
What elements does it contain?
Now you know what mackerel is. Its beneficial properties are determined by the composition of the meat. In such a fish, a huge amount of fat. Often, 100 grams of them account for as much as 30%. However, this is not characteristic of all species of mackerel, but only that it was caught in winter in latitudes with a harsh climate.
If the fish was caught in the summer season, then 100 grams of it can contain only 13% of fat. Although this amount is enough to classify fresh mackerel as fatty and high-calorie fish.
What other elements does mackerel contain? Its useful properties are known to many culinary specialists. This is partly due to the fact that it includes about 18% protein (per 100 grams of product). Moreover, this element is quickly absorbed by the body (3 times faster than the proteins of meat such as beef).
Vitamins and Minerals
Raw or already cooked mackerel contains not only protein and fats, but also minerals. These include the following: manganese, sodium, chlorine, sulfur, zinc, phosphorus, fluorine and potassium. Among other things, such a fish has a number of micro compounds that play a very important role in the life of the human body.
Vitamins in mackerel also abound. Its chemical composition includes: the entire group of vitamins B and vitamin PP.
Mackerel: beneficial properties of the product
The presented fish brings nutrients to the human body, and also promotes the formation of hemoglobin and the course of protein synthesis. The trace elements found in mackerel meat are actively involved in improving the transport of oxygen to various internal organs and tissues.
Due to the rich composition of this fish, it should be included in the children's diet. Indeed, it is precisely such a set of elements that allows the child to develop and grow normally.
Mackerel, the properties of which were described above, must be present in the diet of pregnant women and young nursing mothers. This is due to the fact that it helps to improve lactation.
Due to the content of unsaturated acids and fats in such fish, it should be consumed without fail by those who need the normal functioning of the brain and spinal cord. By the way, the minerals and vitamins contained in mackerel are very beneficial for the skin, nails, hair and mucous membranes.
It should also be noted that with the constant use of the presented fish, a person can easily bring the blood sugar level back to normal. One can only dream of such a tasty and unusual medicine.
What else is mackerel useful for?
Mackerel (raw, salted or cooked) contains a lot of phosphorus. But it is this element that takes an active part in the construction of enzymes - the main engines of chemical processes in the tissues of the human body. In addition, I want to say that our skeleton is almost entirely composed of phosphate salts. In this regard, it is recommended to use it especially often for young children and adolescents.
In addition, this fish should be included in the diet of the elderly. Indeed, over the years, a person begins to actively develop problems with the musculoskeletal system. I would also like to note that mackerel is very useful for joint diseases. After all, the minerals contained in fish nourish bone cells and help the body build up cartilage tissue.
Mackerel: useful properties and contraindications
As you can see, the mentioned fish contains a huge amount of nutrients. It is unlikely that anyone will argue about its benefits to the human body. However, it should be noted that, like any other product that contains a lot of fats, acids, vitamins and miners, mackerel also has contraindications. We will talk about them right now.
If such a fish is boiled in water, then it practically has no contraindications. An exception may be only those people who have allergic reactions to marine and river products. As for smoked or salted mackerel, it will not be useful for people with cardiovascular diseases and patients who have problems with the digestive system.
It should also be said that mackerel fish, whose beneficial properties are undeniable, is harmful to people with chronic diseases of the liver and kidneys. Therefore, one should be careful.
How is it used?
Mackerel (useful properties and contraindications have been described above) is a very satisfying and nutritious product. It is good to cook various soups from it, although the hostess often fry such fish, and also serve it to the table in the form of cutlets and fish sticks. Of course, in combination with a side dish, these products are very tasty and nutritious. But we do not recommend subjecting fish to heat treatment in a pan in oil. After all, mackerel is already a very fatty product.
If with the help of this fish you want to make an unusual dish, then we suggest preparing a delicious home-made pie. To do this, peeled mackerel fillet is cut into small pieces, and then mixed with boiled rice and used as a filling for yeast dough.
Among other things, the mentioned fish are often used for salting and smoking.