Pink salmon
Pink salmon is a representative of a large family of valuable salmon fish species. This species, which got its name for the peculiar structure of the body (hump on the back), is among the migrants. This means that they live in the river, then go to the sea, and return to the river for spawning.
The ratio of BJU in the product
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Pink salmon properties
The benefits of pink salmon are undeniable and known to everyone. It contains many micro and macro elements, vitamins and nutrients necessary for the human body. This fish is also popular because it has an incredible taste.
The beneficial properties of pink salmon are due to the presence of unsaturated Omega-3 fatty acids in it. These substances are called “keepers of youth” because they protect all cells of the body from harmful external influences, slow down the aging process, and help the skin look young and fresh. This explains the popularity of pink salmon fish among the fashion and beauty industry.
In addition to vitamins A, B, C, pink salmon contains vitamin PP (nicotinic acid), which has a beneficial effect on the functioning of the digestive and nervous system, as well as calcium, chromium, magnesium, sulfur, iron, phosphorus, potassium, iodine, cobalt - all minerals, necessary for the human body to maintain optimal balance.
For people, especially those who monitor their weight, it is important how many calories are in pink salmon. This fish has a relatively low calorie content, therefore it is popular with models and actresses.
So, how many calories are in pink salmon: per 100 grams of product, the number of calories is about 140. Despite such a low calorie content, pink salmon fish dishes are satiety due to their high protein content (almost 60%). Thanks to this, saturation occurs quickly, and digestion is slow, which means that even a solid serving of salmon will not bring excess body fat. Salmon nutritional value: fat - 6.5 g, protein - 20.5.
The benefits of pink salmon
The chemical composition of pink salmon suggests that it is very useful for the mucous membranes, skin of the body, for the digestive tract and the nervous system, dishes from it help to strengthen general well-being.
Pink salmon fish is useful for the circulatory system of the brain, since pyridoxine in its composition improves metabolism in brain cells. This substance is also involved in the distribution of glucose throughout the body, therefore it improves the functioning of the nervous system, improves memory, improves mood and performance.
Polyunsaturated fatty acids regulate blood sugar and are a good antioxidant. Phosphoric acid affects chemical reactions in cells, speeds up the metabolic rate, so this fish is useful for the prevention of osteoporosis.
Containing large amounts of iodine determines the beneficial properties of pink salmon for people who have problems with the thyroid gland. Vitamin PP is useful for psoriasis.
It is recommended to eat pink salmon for the elderly, as it contains the amino acid histidine, which prevents the development of Alzheimer's disease, protects nerve cells from destruction, and promotes the restoration of damaged tissues.
The benefits of pink salmon and the content of fluoride, which protects teeth from caries, are determined. Since this trace element is a part of the tooth enamel, its deficiency increases the risk of caries by 40%.
Vitamin E in fish strengthens the walls of blood vessels, protects cells from aging, and prevents the formation of wrinkles.
Contraindications to eating pink salmon fish
There are practically no contraindications to the use of this product, with the exception of allergies to this particular type of fish. However, there is a group of people who should eat pink salmon with caution, or even exclude it from the diet altogether.
It is not recommended to use salmon for people with ulcerative diseases of the gastrointestinal tract during an exacerbation, with chronic liver diseases.
It is undesirable to eat fish for pink salmon and people who are contraindicated in iodine and phosphorus preparations.
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