Tilapia - Calories, Cooking, Harm, Useful Properties, Vitamins

The ratio of BJU in the product

Source: depositphotos.com How to burn 96 kcal?

Researchers believe that the homeland of the fish is the expanses of Asia Minor, from where tilapia spread to large areas of Asia and even Africa.

The body of individuals of this genus is high, short and slightly compressed at the sides. The fish has a monochromatic silver-gray color, although some species are characterized by a green color. The large head has large eyes, and the body is equipped with long anal and dorsal fins.

Most likely, the name "tilapia" is consonant with the African tribe living on Lake Malawi. However, earlier the fish had many different names: it was both "the fish of St. Peter" and "river chicken", the Arabs called it "musht", and the Israelites called it "amnun".

Tilapia has a fighting character: in the event of a threat, she carefully guards her territory from uninvited guests. Thanks to a strong warning system, individuals of this genus are able to form strong pairs. It is also curious that the female incubates her fry in the oral cavity.

Despite the fact that within the Tilapia genus, the species differ in the way of feeding: some prefer plant food, others feed on bottom sediments, and still others feast on plankton, - in general, the fish is omnivorous. By the way, therefore, researchers consider tilapia harmful, but more on that below.

Although the fish has a rather limited habitat, it is bred with great success in fish farms not only in Africa and Asia, but also in Latin America, the United States and other non-European countries.

Fish is popular not only among professional chefs, but also among ordinary seafood lovers. The fact is that the tender meat and juicy taste of fish, as well as many simple ways to prepare tilapia, make it a culinary masterpiece in a matter of minutes.

Useful properties and calories of tilapia

Like any other fish, tilapia is rich in protein. However, the protein contained in it is balanced in amino acid composition, which allows the fish to be well digested and assimilated.

The calorie content of tilapia is low and amounts to 96 Kcal per 100 g, which consist of almost 21 g of protein and 1.7 g of fats. There are no carbohydrates in fish. It is also noteworthy that cholesterol in tilapia contains about 50 mg, and the content of saturated fatty acids reaches 0.77 g - these figures are worth paying attention to those who follow a special diet.

The mineral composition of tilapia is as follows: phosphorus, iron, magnesium, sodium, potassium and calcium.

The harm of tilapia to the body

Researchers disagree about the benefits or harms of this tropical fish. So, American scientists, calling tilapia harmful, note the fact that the content of useful omega-3 fatty acids in it is minimal, while omega-6 fatty acids, potentially dangerous for the body, are found in excess. First of all, such a ratio of fatty acids is not recommended for people with heart pathologies, asthma, arthritis and allergies.

The second reason tilapia is called harmful is because of its uncleanliness. As already mentioned above, the fish is omnivorous, which means that it eats not only small insects and plants, but does not disdain carrion, as well as the decomposed remains of other fish, etc. It is likely that tilapia is content with household waste, which may end up in the rivers where it lives.

Unfortunately, it is almost impossible to control this fact. Experts, confident that tilapia is harmful, advise either to exclude fish from the diet (especially to those for whom it is definitely not recommended), or to reduce its consumption to a minimum and subject it to thorough heat treatment.

Cooking tilapia

Of course, each housewife has her own favorite way of cooking fish. A suitable recipe is selected depending on its initial characteristics. Fatty fish is better to bake or steam, dry - to boil or fry. Tilapia in this sense is universal: tender meat with low fat and caloric content of tilapia allows you to cook it without fear of spoiling the taste.

One of the most popular tilapia recipes is probably frying it. To make the fish more juicy and retain its tenderness, it is better to fry it in batter. This will require:

• about 8 pieces of tilapia fillets;
• 50 ml of vegetable oil;
• 300 g flour;
• 2 eggs;
• salt and pepper to taste.

The washed tilapia fillet must be cut into pieces, after which the batter should be prepared. For this purpose, eggs must be broken into a bowl, and a pinch of salt must be added to them. Pour flour and spices into another plate. After that, each piece of fish should first be rolled in flour and then in an egg. Pieces of fish in raw batter are sent to the pan, where there is already warmed up vegetable oil. On each side, the tilapia fillets should be fried for 7-8 minutes, until they acquire a characteristic shade. Best served warm.

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