Salmon
Salmon is a representative of predatory fish from the Salmon family. Due to the complex classification in the names of fish from this family, there is often confusion. On the one hand, the term is present in the generic names of Noble and Pacific salmon, on the other hand, the family includes trout, chum salmon, and omul, which quite often fall under the definition of salmon. But actually salmon we call salmon during spawning.
The ratio of BJU in the product
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The body of the salmon is elongated, from 50 to 150 cm long, flattened from the sides. The narrow muzzle is extended forward. The fish scales are small, gray-blue on the back, silvery on the sides with sparse black small spots. The belly of the salmon is silvery white, the fins are dark gray. The weight of one individual can range from 5 to 35 kg.
Salmon spends the main part of their life in the seas, migrating to spawning in freshwater rivers. Earlier, because of the particularly tasty meat, salmon was classified as an expensive species of commercial fish, but now the cultivation of this fish in fish farms has been put on stream, and it has become much more affordable. And connoisseurs of the taste of salmon say that the taste and properties of salmon caught in nature and grown in artificial reservoirs are still very different.
The benefits of salmon
Salmon is rich in phosphorus, which plays an important role in building and maintaining firm bones and teeth. Phosphorus participates in the reactions of energy generation in the body, and therefore is responsible for maintaining tone and vitality. As part of the phosphate buffer system of the blood, it regulates the acid-base balance.
The content in this fish of a sufficiently large amount of calcium, magnesium, potassium, sodium also determines the benefits of salmon for the body. These trace elements play an important role in various biochemical reactions. Among the trace elements in salmon meat, it is also worth noting such important ones as iron, manganese, selenium, zinc and copper.
The beneficial properties of salmon are also determined by its rich vitamin composition. It contains almost all the B vitamins, as well as a lot of vitamin A.
Vitamins of group B act interdependently, in a complex, with a lack of one of them, the effect of others may be incomplete. So the presence of a complete set of vitamins of this group makes salmon meat even more valuable. They support the health of the nervous system, brain function, the body's immune defenses, participate in the formation of hormones, etc.
100 g of salmon meat contains 12 mcg of vitamin A. It is an antioxidant, and is also important for maintaining healthy skin and mucous membranes, for the formation of visual pigment in the retina, for strengthening immunity and improving cell regeneration.
Salmon is an important source of unsaturated fatty acids such as omega-3 and omega-6. They are not formed in the human body, so they must be taken with food. These acids normalize the work of the heart and vascular system, reducing the likelihood of ischemia, regulate the formation of blood cells, and normalize the brain. The health benefits of salmon for the elderly are especially important. According to some reports, salmon may reduce the likelihood of developing Alzheimer's disease and cancer. So it is rightfully called an anti-aging product.
Contraindications to salmon
Fish caught from the ocean are not recommended for pregnant and lactating mothers. The fact is that during the life of a salmon in the ocean, mercury and salts of heavy metals accumulate in it, which can have an adverse effect on the fetus. In this case, the "wild" salmon can be successfully replaced with a specimen grown on fish farms.
Salmon is a red fish that people are rarely allergic to. Persons with an allergic disposition should be careful when consuming products from it.
The calorie content of salmon is about 142 kcal per 100 g of meat. Dishes made from it are very satisfying, have an exquisite taste and quickly satisfy hunger. However, given the high calorie content of salmon, it should be limited in the diet of obese people.
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