Calorie Content Of Fish, Its Chemical Composition And Nutritional Value

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Calorie content of fish

Fish has always been highly valued as a food product. In many countries, there were national traditions of its preparation. The consumption of fish in Russia was regulated by the church calendar in view of the fact that it was a lean food, and the calorie content of fish was always not very high. But such days were enough, and therefore the Russians used it in large quantities. This probably explains the good health of our ancestors.

The chemical composition and benefits of fish

Depending on the type of fish, its habitat, the chemical composition is different in quality and characteristics. Interestingly, even the season when the fish was caught plays a big role. For example, before spawning, it is much fatter, and this definitely affects the calorie content of fish.

Fish meat is a protein product. But its content depends on the type of fish. There is even its classification by protein content:

• Low in protein;
• Medium - from 10 to 15%;
• Protein - up to 20%;
• High in protein - over 20%.

Protein is perfectly absorbed by the body, and the low calorie content of fish makes it an ideal dietary product.

Fish oil is rightfully considered a real medicine. It is made from cod liver. Especially fish oil should be given in childhood to prevent rickets. It contains a large amount of fat-soluble vitamins A and D, as well as fatty acids. Fats affect to a certain extent the calorie content of fish.

The fat content also differs depending on the type of fish. They are divided according to their average fat content:

• Skinny - less than 2%;
• Medium fat content - up to 8%;
• Fatty - up to 15%;
• Especially fatty varieties - over 15%.

Despite the fat content, the calorie content of fish is in any case not as high as, for example, fatty meat.

Carbohydrates are mainly represented by muscle glycogen. When glycogen is broken down, glucose is formed. Therefore, fish dishes can taste sweet. This allows you to feel all the shades of taste and not think too much about the calorie content of fish.

Calorie content of fish of various types

The concept of "calorie content" includes the total content of various nutrients, as well as the ratio of fats, proteins and carbohydrates. In terms of composition, fish meat is varied and more nutritious than animal meat. In the past, the population did not pay much attention to fish. Mainly they served aspic dishes from it. Nowadays, more and more people prefer to use more seafood in their diet than meat. The calorie content of fish depends on its type, for example:

• Hake calorie content - 86 kcal per 100.0 fillets;
• Pangasius calorie content - 89 kcal per 100.0 g fillet;
• Pike perch calorie content - 83 kcal per 100.0 g fillet;
• The calorie content of sole is 88 kcal per 100.0 g of fillet.

If the fish is salted, dried, smoked, then its calorie content changes. The calorie content of fried fish is the highest:

• The calorie content of hake is 111 kcal per 100.0 g;
• The calorie content of pangasius is 114 kcal;
• The calorie content of pike perch is 108 kcal;
• The calorie content of the sole is 110 kcal.

Therefore, it is recommended to eat fish cooked. At the same time, it will not contain additional fats in the form of vegetable oils, which increase the calorie content of fried fish.

Calorie content of fish: useful properties

• Fish protein is easily digested. The methionine it contains is found in higher amounts in fish than in meat. Fish is rich in essential amino acids;
• Due to the low content of connective tissue in fish, it is well absorbed by the body;
• Fish contains a large amount of omega-3 unsaturated fatty acids, which has a beneficial effect on the human cardiovascular system. Many fish products are considered real medicine in themselves;
• The presence of a large amount of trace elements and iodine.

According to numerous studies by scientists, it has been found that if you eat a large amount of fish and seafood, the risk of cancer is reduced, and the prevention of cardiovascular problems occurs, and the quality and duration of life increases.

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