The value of marine fish
Meat of marine fish has a specific scent which gives the product a special piquancy. The taste and smell of seafood due to the unique composition of extractives. In marine fish more than freshwater, so saltwater fish can be recommended for gastritis with low acidity, because it stimulates the appetite and promotes the secretion of gastric juice.
The main value of fish – easily digestible complete protein. Fish is digested in the human body within 2-3 hours. This can be explained by peculiarities in the structure of fish, namely a lower content of coarse connective tissue .
Products fish tender and juicy, that causes its widespread use in dietary and baby food.
The particular value of fish proteins is due to the ratio of amino acids. It has all the vital amino acids. A marine fish has a rather high content of amino acids: tryptophan, lysine and methionine. This brings it closer to its amino acid composition of ideal protein. Besides, it has advantages over animal meat protein, because it contains the amino acid taurine, which acts as a regulator of blood pressure, and thus prevents the development of hypertension. Taurine also stimulates the release of insulin, which regulates blood sugar levels.The most rich in taurine sea bass, cod, tuna and other oceanic fish.
Marine organisms are rich in valuable fats, which differ from fats of land animals. Fish oils have the ability to remain fluid at low temperatures than closer to the fat man, and therefore better absorbed. A very valuable property fat fish is low in cholesterol (20-30 mg %), therefore, the dietary addition of foods containing fat fish, rich in polyunsaturated fatty acids. which dissolve the cholesterol, significantly decreases the likelihood of atherosclerosis.
Especially widely used fat derived from the carcasses of various marine fish species, which are useful properties due to the presence of these fats polyunsaturated fatty acids, known as w-3 (omega-3) acids. These acids, mainly eicosapentaenoic (EPA) and docosahexaenoic (DHA), are essential dietary factors and perform a functional role different from the role of polyunsaturated fatty acids of vegetable oils. People often consume foods that contain omega-3 fatty acids, found lower tendency of blood to clot, a decrease in the percentage of cardiovascular and neoplastic diseases, reducing the amount of harmful cholesterol, improved vision and activity of the higher nervous system, and the increase in life expectancy.
A unique feature of fish oils is the presence of a considerable number of biologically active compounds, or essential fatty acids: linoleic, linolenic and arachidonic, referred to as vitamin F, are not synthesized in the human body, and therefore must be included in the food composition. In marine fish there are always some. Fat fish also contain important vitamins a, D and E. Fish is practically the only product that contains a large number of such a set of fat-soluble vitamins. Especially rich in vitamins a liver of fish. In the present situation of the environment when food is contaminated with harmful substances. the use of natural vitamins along with the food is essential. Regulating metabolism, vitamins enhance detoxification, and vitamins A and E and warn of cancer.
Fish meat is also very valuable and content the most important physiologically minerals. Saltwater fish are particularly rich in iodine, manganese, copper. zinc necessary for normal metabolism. Marine fish concentrate in his body a number of micronutrients (boron, iron, lithium, fluorine, bromine, etc.) in greater quantities than freshwater, therefore their use is indicated for thyroid disease. From macronutrients found in fish, the most valuable are compounds of phosphorus, calcium, magnesium and iron. Favourable for their assimilation it is necessary the optimum ratio, which quantitatively balanced in marine fish. This leads to useful properties of marine fish at the expense of inorganic components and further demonstrates the appropriateness of its use in therapeutic-prophylactic nutrition. Thus, the presence of the richest mineral content in the fish meat puts it in the number of products that best ensures the regulation of metabolism in the human body.
The approximate contents of key nutrients in marine fish:
– Protein – from 12 to 23 Gy. (about 25% of the daily requirement );
– Fat – from 0, 9 to 21 oz. (15 – 30 %);
– Vitamin A – 0, 02 – 0,12 (15 -20 %);
– Vitamin D – 2 – 6 ág (50 – 250 %);
– Vitamin B1 – 0, 11 – 0, 33 (20% the daily requirement);