Canned salmon benefits. The benefits and harms of salmon for our body

Red salmon fish (the second name is salmon) is a favorite delicacy of the average Russian, which is very beneficial for human health. Baked, slightly salted, smoked, boiled - in any form, the meat of this fish is present on the tables in every house at the celebration. Salmon - view salmon fish from the class of leche-finned fish, the length of which can reach 1.5 meters with a mass of up to 40 kg. Atlantic salmon lives in the waters of the Atlantic, North Arctic Ocean, during the spawning period, swims in the waters of Portugal, Finland and the Scandinavian Peninsula. Lake salmon lives in the water bodies of Karelia, Norway, Sweden, the Baltic and White Seas, Ladoga and Onega lakes. Salmon is an anadromous fish that can travel great distances from the ocean to the seas and rivers and vice versa. There are two genera depending on the time of reproduction - spring (spring) and autumn (winter). Salmon lives in the sea, and swims in rivers for spawning for 1-2 years. An amazing phenomenon is that salmon does not feed at all in river reservoirs, but survives due to accumulated energy reserves.

Distinctive features of salmon from other varieties of red fish:

• has a large and pointed head shape;
• he has an elongated carcass (in the form of a torpedo);
• salmon has large scales of a silvery sheen;
• fish meat of a pale pink color.

Nutritional value of the product

To calculate an individual calorie schedule and daily consumption proteins, fats and carbohydrates for each product for a person there is information about its nutritional value.

1. Macronutrients: (protein - 22.5 grams (38%), fat - 12.5 grams (19%), saturated fat - 2.3 grams (10%), carbohydrates - 0, water - 56.5 grams, cholesterol 0.108 gram).
2. Vitamins: (A - 0.03 grams (3%), E - 2.5 grams (17%), B1 - 0.15 grams (10%), B2 - 0.2 grams (11%), PP - 10 grams (50%)).
3. Minerals: (potassium - 0.221 grams (9%), calcium - 0.04 grams (4%), magnesium - 0.06 grams (15%), sodium - 2.97 grams (228%), phosphorus - 0.243 grams ( 30%), Iron - 0.0025 grams (14%)).

The meat of Atlantic or lake salmon is very tasty and has a number of useful properties. To preserve them, salmon is recommended not to be fried, but baked in foil. The main benefit of salmon meat is the rich content of protein in its composition.

100 grams of meat contains half daily allowance protein from the human diet.

Also, red fish, compared to white, has a higher calorie content. The same 100 grams of fish contains about 220 kilocalories.

Beneficial features

• Salmon is easily digestible. Already within an hour after its intake, the return of useful substances to the body occurs.
• Omega-3 fatty acids improve performance blood vessels reduces the risk of thrombosis and cardiovascular vascular diseases
• Stress hormone regulation helps relieve emotional stress and fatigue, prevent depression, increase efficiency and mental activity
• Salmon meat contains special fats that benefit the figure of a woman, and not harm. They control cholesterol levels, make blood vessels elastic by nourishing the walls. Useful fatty acid as part of salmon meat contribute to weight loss. They do not harm the figure, as they are not deposited in the body in the form of fat accumulations.
• The use of salmon in nutrition leads to an increase in immunity, which reduces the risk of various diseases.
• Benefits of red fish meat appearance girls. It strengthens nails hair follicles promotes rapid skin regeneration and acne healing.
• The content of methionine in fish prevents the development diabetes and liver diseases.
• Salmon meat, rich useful vitamins D and PP, it is recommended to use by pregnant women. Their content improves the functioning of the bone skeleton of newborns and prevents the occurrence of a disease such as rickets.
• The benefit of red fish in the human diet is the production of melatonin, which has protective properties from the sun and rejuvenating effect.
• Salmon, thanks to the easily digestible amino acids contained in its composition, is useful for men and women involved in sports. Red fish in the diet quickly restores muscle tissue, helps to recover from injuries and illnesses.
• Salmon caviar is used by cosmetologists as a component of masks and creams for girls to restore skin condition.
• Vitamin B 6 allows men to solve the problem of infertility.
• The use of salmon in the diet is recommended for the health of women during menopause - vitamins and fatty acids allow you to absorb more calcium to prevent osteoporosis.
• Insulin, pancreatin and other preparations are obtained from salmon components.
• Red fish meat is useful in the complex treatment of diseases of the nervous and cardiovascular systems.

Contraindications

To give a rich red color to salmon meat, unscrupulous manufacturers add coloring pigments that are unsuitable for food, which can harm the human body in the future. There is also a scientific predisposition that salmon has a tendency to accumulate mercury. How more fish grows, the more this substance is in it. This circumstance causes huge harm offspring of salmon and leads to mutations.

Salmon meat is a perishable product, so each person needs to know how to store it.

Common options are:

1. Marinating - there are many interesting recipes preparation of marinades. In this state, the fish will be stored longer and retain more useful properties.
2. Use food grade paper instead of plastic bags for storage.
3. Before freezing, the fish is cleaned, washed and dried, then wrapped in foil or paper and stored at a temperature of -25 degrees.
4. Cooked salmon is kept in the refrigerator at different temperatures: slightly salted - at 0 degrees, in smoked form - at -4 degrees.

Use for weight loss

The composition of salmon meat contains special easily digestible fatty acids that do not harm the figure, as they do not settle in the form of fat deposits. As a result of the consumption of salmon during the diet, the body receives useful material necessary for full functioning, even with a greatly reduced menu.

100 grams of boiled salmon contains only 167 kcal.

Therefore, during weight loss, a person will not experience discomfort associated with hunger and violations of the condition of hair, nails and skin. For diet menu salmon is cooked boiled or steamed, which allows you to save beneficial features fish and reduce calories.

Salmon is not only a tasty fillet, but also red caviar, milk and fish fat. Salmon belongs to one of the most useful and suitable gifts of the water world and there are almost no contraindications to its use.

How to explain the benefits of salmon despite the fact that there is no such fish in the world

Salmon is the collective name for a variety of fish, united by a number of characteristics.

Their complex classification goes back to the salmon order with a single salmon family, which further breaks up into subfamilies - grayling (1 genus), whitefish (3 genera) and salmon (7 genera).

Under it common name Chum salmon, coho salmon, whitefish, omul, salmon, grayling, pink salmon, lenok, sockeye salmon, trout, chinook salmon, taimen and other fish fall.

Salmon are freshwater or anadromous inhabitants of the northern hemisphere, predators or adhering to a mixed diet, they are very different in appearance and habits.

Often there is confusion about which fish can be called salmon. But very often, salmon means salmon. And every salmon certainly has pink-red meat.

And white salmon with whitefish, for example, because of the light color of the fillet, is called white fish.

Bright salmon meat is a well-known delicacy, there are few bones in it, while heat treatment it does not lose weight and size and is suitable for both the most simple recipes(steamed or grilled steak), and for gourmet dishes.

Cream soup and fish soup, salads, pasta and omelettes, stuffing in pancakes and pies, stews and meatballs. It is also served lightly salted and in the form of sushi. Salmon pairs strongly with any food (and amazingly well with citrus fruits), seasonings and wines.

Refined salmon is liked even by those who, in principle, do not like fish.

But salmon meat is also distinguished by its excellent nutritional and useful qualities.

True, in order to feel it in full, it should appear on the table 3-4 times a week.

Moreover, although you can, of course, say something different about each type of fish, all salmon (and take salmon for example) are united in this regard General characteristics.

The energy value salmon fillet more than other indicators depends on the specific type of fish and, of course, the method of cooking.

But on average, this characteristic revolves around 140-170 kcal per 100 g boiled fish and 180-260 for fried or baked.

Special meaning salmon contains omega-3 fatty acid, which is simply not synthesized by the human body and must be supplied with food.

And just 100 g of salmon more than half cover daily requirement in Omega-3.

Bringing together all its properties, we can say that it contributes to:

extinction inflammatory processes in body;

regeneration of damaged tissues, including mucous membranes;

Improving brain activity and preventing Alzheimer's;

hematopoiesis;

reproduction and conservation of the population beneficial bacteria in the intestines;

vision health, as it protects the eyes from dryness, yellow spots, astigmatism and chronic fatigue;

Retreat of aging processes by slowing down the shortening of the end sections of chromosomes;

Prolongation of youth by stimulating the production of collagen, which is necessary in the fight against wrinkles.

Thanks to the reaction of Omega-3 and vitamin D, the production of insulin is activated, which optimizes the digestibility, absorption of sugars by the body, as a result of which the level of glucose in the blood decreases.

The same reaction of two important elements composition of salmon has an antidepressant effect.

It is also important to note that rarely is a product in the amount of only 100 g able to cover the daily requirement for vitamin D.

In salmon meat, vitamins of group B are fully represented, differing most efficient just in a selection that reinforces their mutual effect on the body.

These vitamins are actively involved in the processes of cell formation and hormone production, they are necessary for the health of the nervous system, so we can directly say that salmon is indicated for depressive states, increased irritability and chronic fatigue.

Salmon is easily digestible protein and the so-called good fats, so it is recommended to include it in the diet during the recovery period after serious illnesses.

What are the Benefits of Salmon?

Long-term studies have confirmed that people who love to eat salmon are less prone to infectious diseases, their fractures heal faster, they strong immunity and almost absent cardiovascular diseases.

For those who follow the figure, salmon will be useful, because it improves metabolism and speeds up metabolism, helps to remove toxins and toxins, and during periods intense training(but the same can be said in general about any increased physical activity) improves the adaptation of muscles and ligaments to them.

The importance of salmon for health cannot be overestimated, its benefits are multifaceted:

salmon heals the liver and optimizes its work as the main cleansing "station" of the body;

relieves the symptoms of sinusitis and rhinitis;

Prevents complications after acute respiratory viral infections and acute respiratory infections;

For the formation of strong teeth, almost not subject to the harmful effects of sweets and common diseases (caries, periodontitis, periodontal disease), it is very desirable to introduce salmon into the weekly diet from a child, adolescence. But it is also very useful for adults in this regard. For example, it can slightly reduce the sensitivity of tooth enamel.

How salmon's most delicious health benefits lie in caviar

Salmon spawning is one of the most beautiful, exciting spectacles in wildlife, when fish with a changed bright color go along rivers, often stormy, overcoming rapids.

At this time, salmon meat is not of great value, and it is mined mainly for caviar.

Its value is generally comparable to the benefits of salmon, but in a more concentrated form. In addition, it has a much higher concentration of amino acids.

The most valuable is caviar from chum salmon, sockeye salmon, pink salmon, chinook salmon and coho salmon.

It is worth noting the benefits of caviar in relation to the blood and circulatory system, for which it:

Increases hemoglobin;

lowers cholesterol and prevents scarring of the walls of arteries and veins;

Minimizes the risk of blood clots;

stimulates the formation of blood cells;

saturates the blood with oxygen;

improves its circulation in the vital important organs.

Another regular use of red caviar improves complexion and condition of hair and nails.

What else is the use of salmon - milk and fish oil

Fish oil is obtained mainly from cod fish and sharks, and the least from salmon, but this does not reduce the value of salmon oil.

Saturated with fatty acids and vitamins, it is hotly demanded by cosmetic, pharmacological and food industry.

But, if you like salmon fillet, it is not necessary to purchase pure fat.

The main thing is to choose chilled or frozen fish once and cook to taste, then the fat will give it juiciness and have a beneficial effect on activity. thyroid gland and the cardiovascular system, in particular - by lowering the level of triglycerides in the blood (prevention of blood clots).

Milk is the seminal glands of male salmon, characterized by a specific taste. Usually they are fried quickly, served in batter and sauce, in salad, fish paste, pie filling or ear.

Per 100 g of the product, they contain over 10% polyunsaturated fatty acids, a lot of vitamins PP and E, and in general they are no less useful than fish oil.

Take at least protamines - these low molecular weight proteins are able to enhance the effect of medications taken by a person. Also, milk is capable of:

improve the absorption of calcium, due to the vitamin B contained in them;

reduce swelling due to a violation of the water-salt balance;

Increase endurance to physical activity.

Can salmon be harmful? everyday table

Wild-caught salmon is traditionally considered more environmentally friendly than farmed salmon, but if you analyze its composition in detail, then the difference between the two fish samples will be small. Provided that the manufacturer does not abuse the addition of growth stimulants, antibiotics and dyes to the diet of farmed salmon (for more attractive appearance pink meat). If he feeds with these substances, such salmon will be more likely to harm than good.

It is noteworthy that salmon almost do not accumulate mercury and do not contain carcinogens.

Many scientists have confirmed that GMOs do not harm salmon. The fish is still useful, and a number of Western fish farms have populated its livestock.

Pregnancy and breastfeeding baby, postoperative period, problems with gastrointestinal tract or pancreas - all this, in fact, is not an obstacle to eating salmon.

But it is worth remembering possible harm salmon due to its high calorie content, which can lead to weight gain and obesity.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Salmon Atlantic (salmon)".

The table shows the content nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	153 kcal	1684 kcal	9.1%	5.9%	1101
Squirrels	20 g	76 g	26.3%	17.2%	380 g
Fats	8.1 g	60 g	13.5%	8.8%	741 g
Water	70.6 g	2400 g	2.9%	1.9%	3399 g
Ash	1.3 g	~
vitamins
Vitamin A, RE	40 mcg	900 mcg	4.4%	2.9%	2250 g
Retinol	0.04 mg	~
Vitamin B1, thiamine	0.23 mg	1.5 mg	15.3%	10%	652 g
Vitamin B2, riboflavin	0.25 mg	1.8 mg	13.9%	9.1%	720 g
Vitamin B5, pantothenic	1.6 mg	5 mg	32%	20.9%	313 g
Vitamin B6, pyridoxine	0.8 mg	2 mg	40%	26.1%	250 g
Vitamin B9, folate	25 mcg	400 mcg	6.3%	4.1%	1600 g
Vitamin B12, cobalamin	3 mcg	3 mcg	100%	65.4%	100 g
Vitamin C, ascorbic	1 mg	90 mg	1.1%	0.7%	9000 g
Vitamin E, alpha tocopherol, TE	1.8 mg	15 mg	12%	7.8%	833 g
Vitamin PP, NE	9.4 mg	20 mg	47%	30.7%	213 g
Niacin	6 mg	~
Macronutrients
Potassium, K	420 mg	2500 mg	16.8%	11%	595 g
Calcium Ca	15 mg	1000 mg	1.5%	1%	6667 g
Magnesium	25 mg	400 mg	6.3%	4.1%	1600 g
Sodium, Na	45 mg	1300 mg	3.5%	2.3%	2889
Sulfur, S	198.4 mg	1000 mg	19.8%	12.9%	504 g
Phosphorus, Ph	210 mg	800 mg	26.3%	17.2%	381 g
trace elements
Iron, Fe	0.8 mg	18 mg	4.4%	2.9%	2250 g
Iodine, I	50 mcg	150 mcg	33.3%	21.8%	300 g
cobalt, co	20 mcg	10 mcg	200%	130.7%	50 g
Manganese, Mn	0.016 mg	2 mg	0.8%	0.5%	12500 g
Copper, Cu	250 mcg	1000 mcg	25%	16.3%	400 g
Molybdenum, Mo	4 mcg	70 mcg	5.7%	3.7%	1750
Nickel, Ni	6 mcg	~
Selenium, Se	36.5 mcg	55 mcg	66.4%	43.4%	151 g
Fluorine, F	430 mcg	4000 mcg	10.8%	7.1%	930 g
Chrome, Cr	55 mcg	50 mcg	110%	71.9%	91 g
Zinc, Zn	0.64 mg	12 mg	5.3%	3.5%	1875
Sterols (sterols)
Cholesterol	70 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.5 g	max 18.7 g
Monounsaturated fatty acids	2.69 g	from 18.8 to 48.8 g	14.3%	9.3%
Polyunsaturated fatty acids	3.31 g	from 11.2 to 20.6 g	29.6%	19.3%
Omega 3 fatty acids	2.684 g	from 0.9 to 3.7 g	100%	65.4%
Omega 6 fatty acids	0.56 g	4.7 to 16.8 g	11.9%	7.8%

The energy value Atlantic salmon (salmon) is 153 kcal.

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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GOAL TIME

USEFUL PROPERTIES ATLANTIC SALMON (SALMON)

Atlantic salmon (salmon) rich in vitamins and minerals such as: vitamin B1 - 15.3%, vitamin B2 - 13.9%, vitamin B5 - 32%, vitamin B6 - 40%, vitamin B12 - 100%, vitamin E - 12%, vitamin PP - 47%, potassium - 16.8%, phosphorus - 26.3%, iodine - 33.3%, cobalt - 200%, copper - 25%, selenium - 66.4%, chromium - 110%

What is useful Atlantic salmon (salmon)

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Deficiency of this vitamin leads to serious violations from the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the susceptibility of color visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition skin, mucous membranes, impaired light and twilight vision.
• Vitamin B5 involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Flaw pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary insufficiency folate, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of the vitamin is accompanied by impaired normal state skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Inadequate supply leads to endemic goiter with hypothyroidism and slow metabolism, arterial hypotension, growth retardation and mental development in children.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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The nutritional value- the content of carbohydrates, fats and proteins in the product.

The nutritional value food product - a set of properties of a food product, in the presence of which physiological needs man in the necessary substances and energy.

vitamins, organic matter required in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. daily need a person in vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Salmon is one of the most valuable commercial fish. It is especially valuable because of caviar, however, meat also belongs to non-routine consumption products. Culinaries around the world are experimenting with this wonderful fish, but among doctors there is a struggle: is salmon useful or harmful? Let's figure it out.

A bit of zoology

Salmon is a member of the salmon family. As a rule, two names - salmon and trout - are called by the inhabitants of the whole family. The most famous among salmon are trout, salmon, salmon, pink salmon salmon, tuna, kizhich, sockeye salmon, omul, whitefish, chinook salmon, char, taimen, haleus, omul, lenok. Sometimes, salmon is mistaken for its closest relatives.

This fish lives in fresh waters as well as in the ocean. Salmon is very common - it is found in the Pacific and Atlantic oceans, freshwater rivers. The largest salmon populations gather for spawning in the Kamchatka, Kuriles and Sakhalin regions. Its size ranges from 2 cm to several meters, and the weight can reach 80 kg (salmon).

A characteristic feature of salmon is the shade of meat - from grayish-pink, pale, to intense red and bright orange. For this feature, the family received common name- red fish.

Salmon breeds well in captivity, so it is one of the best commercial species. There is also wild salmon on the market. Let's look at the difference between them below.

Culinary history of salmon dishes

The meat of this wonderful fish has been used by people since antiquity. Salmon is especially popular with northern peoples, in Europe, Canada and the USA. Salmon and salmon were one of the main dishes on the table of the Vikings, British and Scottish kings, the peoples of the north. The Japanese favor this fish especially. In Russia, salmon, along with sturgeon, were very popular.

Today this fish is popular all over the world. It is eaten raw, salted, pickled, baked, fried, boiled, dried. Starters, first and second courses, grilled dishes, sushi and sashimi are prepared from salmon. Salmon figures prominently in cookbooks.

Composition of salmon meat

Salmon meat is valuable not only because of its palatability. It has a unique composition:

• - easily digestible protein;
• - rich and unsaturated fats:
• - Omega-3 and Omega-6 fatty acids;
• - vitamin D;
• - vitamins of group B;
• - selenium;
• - phosphorus;
• - iron;
• - calcium;
• - magnesium;
• - molybdenum;
• - docosaegsoenoic acid;
• - lysine;
• - thiamine;
• - methionine;
• - tryptophan;
• - histidine.

The benefits of salmon meat

Salmon meat is a nutritious product

Salmon fills the human need for protein, saturated and unsaturated fatty acids, vitamins and trace elements. This is a complete nutritional product which perfectly satisfies hunger.

The benefits of salmon meat for muscles

High protein content ensures regeneration and growth muscle tissue. Salmon is necessarily included in the diet of athletes and people with increased physical activity;

Salmon for beauty and youth

The high content of fats and vitamins contributes to the preservation of youth, improves the condition of the skin and hair, promotes the production of sex hormones in both women and men. Regular consumption of salmon contributes to the prolongation of youth.

The benefits of salmon meat for the nervous system

Salmon is rich in omega-3 and omega-6 fatty acids. This is a magical elixir for the brain. And phosphorus, selenium, tryptophan and B vitamins make this product unique. Eating salmon improves brain function, memory, and the formation of new nerve connections, tissue repair nerve cells. Increases intelligence, improves memory and mental functions.

The benefits of salmon meat for blood vessels

Unsaturated fatty acids help to improve the elasticity of blood vessels and cover them with the thinnest film that prevents the formation cholesterol plaques. Thus, salmon prevents the development of atherosclerosis, the occurrence of vascular diseases, heart attack and stroke.

The benefits of salmon meat for metabolism

The content of essential amino acids, B vitamins and docosaegsenoic acid in salmon contributes to the overall improvement metabolic processes in all tissues human body. In general, the state of health improves, the energy tone increases, and the general rejuvenation of the body occurs. In addition, this fish reduces blood sugar and is recommended for diabetics.

The benefits of salmon meat for vision

Salmon meat is extremely beneficial for the eyes. It helps to eliminate blemishes vitreous body, improve elasticity eye muscles, intraocular circulation. If you have vision problems, include salmon in your diet.

Salmon meat for children and the elderly

This is a great product for people with heightened needs in essential amino acids, protein and vitamins. Eating salmon a couple of times a week by children helps strengthen bones, increase hemoglobin, and develop mental capacity. For older people, the property of salmon to increase body tone, strengthen bones and prevent the development of senile diseases is very important.

Harm of salmon meat

Today there is a lot of information about the dangers of salmon. This is partly true. However, the discussion below will focus on farmed salmon.

Harm of salmon meat from fish farms

To protect the fish population from diseases, antibiotics are added to the food, which accumulate in the muscle tissue of the fish. Also, food is fed from soybeans and other cereals, which is not usual for fish in general. Such meat is not very useful for a person.

Farms are located at a distance of no more than 2 km from the coast, where wastewater accumulates. Fish meat also accumulates these toxins. Considering unique properties do not accumulate salmon carcinogens, breeders locate farms near industrial drains (and wherever convenient). As a result, even the salmon that hit the table contains a fraction of what was poured from the sewer pipe.

As for wild salmon, it lives in vivo, far from all sinks and emissions, feeds on the food that its ancestors have been eating for millions of years. Its meat is environmentally friendly, does not contain harmful substances and there is no point in talking about its harm.

As you can see, the danger is only grown in artificial conditions salmon.

Abuse of salmon meat

Separately, we note that overuse this fish, like any other product, can lead to the development allergic reaction and metabolic disorders.

Salmon, like any fish, can carry worms. The solution is to thoroughly process the fish.

Harm of salmon meat during improper storage

Any fish, even ecologically clean, is deadly if you buy it dead. Salmon meat with odor is a colony of various microorganisms that cause severe poisoning up to and including death.

How to choose good salmon meat

First of all, ask about the origin of the fish. If the salmon comes from Norway, Finland or the USA, 99 out of 100 cases are farm-raised fish. Salmon produced in Russia, as a rule, is wild, and therefore much more useful.

Choose frozen or chilled fish. The carcass should not emit foreign odors. The meat is elastic to the touch, has a color from pale pink to intense, red or orange. In no case should it have a green, yellowish or blue tint. Ask the seller for a certificate of conformity.

Quality meat can be eaten both raw and cooked. It perfectly holds its shape, does not fall apart, retains a rich taste and delicate aroma.

As you can see, the right choice of salmon will only benefit. Enjoy your meal!