Everyone knows the commandment: «If you are at sea, go for seafood.» Now seafood is available all year round and not only at sea. But are they useful?
Let’s try to figure it out.
Without exception, all seafood is rich. protein, which is more in them than in meat, and it is much easier to digest.
there is seafood can, without fear of a figure — 100 g contains from 60 to 120 kcal.
In seafood a lot of polyunsaturated fatty acids, including Omega 3.
They reduce the risk of cancer, improve brain function, strengthen the walls of blood vessels and reduce the level of harmful cholesterol in the blood.
In addition, seafood — a source of vitamins, minerals and trace elements. The easiest way to get them is to eat a sea shake.
As a rule, it contains shrimps, squids, mussels and octopuses.
If you include it in your diet, you can cover the body’s need for vitamins A, E and group B, iodine, calcium, iron, phosphorus, potassium, zinc and selenium.
With a large variety of species, all shrimps are a source of essential amino acids, almost all vitamins. group b and trace elements. Prawns are abundant iodine, necessary for normal functioning of the thyroid gland. Potassium, magnesium and zinc support the work of the cardiovascular system.
Regular consumption of shrimp normalizes metabolism, reduces the risk of developing allergies and cancer.
Shrimp also contain large amounts of cholesterol.
Some people call this cholesterol “bad” and urge that prawns be excluded from their diet altogether. Others argue that cholesterol in shrimp is “good,” and you can eat them without any restrictions.
The truth, as always, is somewhere in the middle, so shrimp should not be abused anyway.
Squid meat contains a large amount of squirrel, vitamins and trace elements. The combination of proteins and polyunsaturated fats contributes to the development of muscle fibers.
In this connection, squid is very popular among those who want to build muscle mass.
Squid meat contains vitamins B6 and B3, which establish metabolic processes in the body, improve the gastrointestinal tract.
In squid a lot potassium, removing excess fluid from the body, and Selena, which removes heavy metal salts.
However, all the beneficial properties of fresh squid are not transferred to dried squid.
They contain a lot salt, which retains fluid in the body and causes swelling.
Mussel is an amazing clam.
By its nutritional properties mussels are not inferior to oysters.
Only they are much cheaper, and they have fewer calories.
Mussel meat contains a large amount vitamin b12, which in turn helps a lot to be absorbed by other vitamins, as well as minerals and microelements. And there are a lot of them in mussels — vitamins A, E, C and B groups, iron, manganese, phosphorus, potassium, zinc, iodine and selenium.
100 g of mussels contain 13% of the daily requirement of vitamin C, 22% iron and 52% selenium.
Selenium is undeservedly overlooked, and meanwhile with its deficiency in the body is not absorbed. iodine.
Everything else in the mussels is not enough cholesterol and more phospholipids, which have a beneficial effect on the liver.
Obvious cons in mussels are missing.
Octopus meat contains B vitamins, potassium, selenium, taurine, iron, and zinc. Taurine has a calming effect on the nervous system. Zinc slows the aging process, strengthens the immune system, improves eyesight.
The use of octopus contributes to the regulation of cholesterol in the blood, due to the high content of fatty acids in its meat.
Octopuses need to be very carefully cleaned, the remains of ink and slime can lead to poisoning.
Caution does not hurt
If you do not live near the sea, it is better to buy frozen seafood.
First, they are fresh only on the day of the catch. Secondly, without proper processing, small parasites living in seafood can remain and which may well get into our body.
Shock freezing at temperatures below — 40 ° C kills the larvae, while maintaining the beneficial properties of the product. When buying, only pay for the amount of ice in the package.
It must be a minimum! Lots of ice means multi-reframing of the product.
White spots on the shell are also a bad signal: the shrimps were repeatedly thawed.