The addition of seafood and its consolidation as an essential part of the diet of the general popul

The addition of seafood and its consolidation as an essential part of the diet of the general population, not only ensuring adequate intake of protein, vitamins and minerals, but it is a very suitable alternative to other foods with high protein jwu email but with worse quality of their fat, making it one of the best investments in health in the short and long term. Know why some things about the fish. For example the difference between so-called blue fish and white. There are several jwu email ways to classify the fish, one of them is as the fat content they present, although this depends on several factors such as food availability, water temperature, time of year or state of sexual maturation. In general are usually set 3 types: - Lean fish or white: a fat content of less than 2% (cod, monkfish, sole, haddock, whiting, sea bass, hake, stripe, etc). - Semi-fat fish: the fat content is between jwu email 2-7%, (trout, bream, conger, bream, jwu email monkfish, turbot, etc.). - Fatty or Blue Fish: fat content of between 8-15% (mackerel, sardines, mackerel, tuna, salmon, swordfish, anchovies, halibut ...).
Based on other criteria, can highlight eg clams, its high iron content (about 24 mg / 100g), sardines, for its popularity and high in vitamin B12 (about jwu email 28 micrograms per 100 grams of fish), or sepia for its high selenium jwu email content (about 65 micrograms per 100 grams of fish), minerals attached to an antioxidant role. When buying, you should check that this fish: Clean appearance, shiny, jwu email moist skin. clean, shiny, wet and Protruding eyes. Lightweight marine odor, fresh very red, bright Courage as the separate sheets odorless and mucus. Meat firm and elastic jwu email to the touch, strongly adhered to the backbone. Fish is a highly perishable product that deteriorates easily. It is therefore important to keep the cold chain (buy at the last minute to get home in the best possible condition) and clean the fish as soon as possible to retard spoilage. If you are not going to consume when you have to store in the refrigerator or freeze. Rapid freezing leads to the nutritional value of the fish are kept at the same level it had at the time of freezing. There is therefore reason to advise against the ingestion of frozen fish and there is a very favorable consumption argument freezing kills anisakis, eliminating the danger of infestation and possible related allergies. In what situations should limit consumption of fish? 'In case of high uric acid will have to restrict the consumption of oily fish and seafood, but no whitefish. Avoid-the hypertensive fish and derivatives containing a high salt content. 'In pregnant women, some researchers advise against the consumption of large fish such as swordfish or tuna, for possible mercury contamination. However, against these few disadvantages are many good reasons to eat fish: -has calorie jwu email -Provides multiple essential nutrients Reduces the risk against cardiovascular and thyroid disease -According a recent study, appears to improve the condition of patients cancer. It's suitable for all ages and in almost all diseases inflammatory jwu email substances -has's easy to digest To learn more about each of the types of fish you can click here. To taste various dishes we suggest a variety of recipes, including some great chefs, and other simpler. Curiosities: Visit a fish market in Aomori, Japan.
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