Mackerel: benefit and harm

Mackerel( in some countries it is referred to as mackerel) is a fish from the perch family, but it has always been considered "noble".And indeed, its taste is highly appreciated by ordinary fish lovers, and by qualified restaurateurs.Eat it and in a smoked, and in a baked and even in a pickled - cooked according to different recipes, this fish can diversify the daily menu.But in addition to taste, mackerel has many other useful properties.

Chemical Composition and Caloric Value

Nutritional Information 100 g:

• Calories: 191 kcal
• Proteins: 18 g
• Fats: 13,2 gr

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First and foremost, the product in question is rich in proteins.Moreover, in mackerel, they are easily assimilated, so it is much easier to saturate the body with the necessary amount of protein than with the use of beef, pork and other types of meat.It is enough only 200 g of mackerel per day, so that the body receives the necessary daily allowance.

Mackerel is a product containing a large amount of vitamin D, it contains the entire line of vitamin B, as well as phosphorus, fluorine, iron, iodine, calcium and many other minerals.Many people know that phosphorus perfectly strengthens bones, but few people realize that it also has an active influence on the production of various enzymes by the body.And they, in turn, "answer" for all the chemical reactions in the body - it turns out that mackerel is important for the normal functioning of all organs and systems.

If you evaluate the mackerel solely in terms of its chemical composition, then you can safely say that this is the "elixir of youth": it has all the necessary elements for the normal life of the organism.

This product has in its chemical composition a lot of folic acid, vitamin PP and B12, but most importantly - it is this type of fish that is high in omega-3 fatty acids.

Despite the fact that mackerel belongs to fatty grades, the calories in it are 2 times less than in white fish - you can include it in the diet menu.

The use of mackerel

The unique chemical composition of the product in question makes it useful to all age categories of citizens.For example, at an older age, regular consumption of mackerel will prevent the development of atherosclerosis, in adolescence it will contribute to the proper formation of internal organs and the improvement / normalization of metabolic processes, and in children will serve as a guarantee for the development of extraordinary mental abilities.

In addition, mackerel has a great influence on the overall health of the body :

• strengthens the immune system;
• reduces the intensity of headaches, discomfort in arthritis;
• prevents the formation of cholesterol plaques, actively fights with thrombosis;
• improves memory;
• helps to reduce the intensity of visible signs of psoriasis;
• improves vision;
• significantly reduces the risk of disease with oncological diseases;
• minimizes the body's carcinogens.

It is very important to regularly eat mackerel to pregnant women and during breastfeeding - the folic acid it contains contributes to the correct intrauterine development of the fetus, and vitamins and minerals, getting into the baby's body with the mother's milk, help it to adapt faster,.

It is believed that mackerel should be consumed by people who are at risk for atherosclerosis - for example, with a diagnosis of diabetes mellitus.

The product in question contains magnesium - it corrects the number of asthma attacks in people with bronchial asthma and prevents the development of stress.

Harm of mackerel

It would be unfair to talk about any specific harm of the product in question - with proper preparation and competent use, mackerel will only benefit. But it is worthwhile to know :

• smoked mackerel should not enter the menu of people with diagnosed diseases of the stomach and duodenum;
• the same product, but salted / pickled it is necessary to enter extremely cautiously into the diet of people with diagnosed diseases of kidney and urinary tract, hypertension;
• baked dishes from the product in question are undesirable for those who have problems with the functioning of the pancreas and liver.

In general, doctors say that if you do not eat mackerel in large quantities, then it is almost impossible to inflict any damage on the body.Only you need to exclude individual intolerance / hypersensitivity and you can safely enjoy the excellent taste of the fish species under consideration.

How to choose the mackerel

How to choose fresh-frozen fish, everyone knows perfectly well - and its color should be uniform, and the eyes are not cloudy, it is also desirable to check the gills - in a quality product they will be red.But there are also rules for choosing smoked mackerel - the fish prepared in this way has long become an indispensable element of the festive table. And not to spoil your life with poisoning, it is worthwhile when buying smoked mackerel to pay attention to the following moments of :

1. Aroma.Do not hesitate to smell the product - it should not come from a sharp "pharmacy" smell, but the complete absence of any ambre should alert.As a rule, if the fish is stored for a long time, then any odor from it simply disappears.

Please note: quality smoked mackerel should have a light fishy smell and shades of wood smoke.It is woody, not saturated "smoked" - this is a sign of the manufacturer using liquid smoke.

1. Appearance.Examine the fish from all sides:

• if there are lesions on the peel, incomprehensible dents and tears, this will mean not quite fresh raw materials;
• if one side of the carcass has a pale appearance, it means insufficient processing of the fish - the manufacturer most likely hurried and packed too many carcasses into the smokehouse;
• saw on the peel "mesh" - rejoice: before you really high-quality product;
• the uneven coloring of the peel and its roughness should be alarmed - for certain when making the product, chemical flavor additives were used.

Many people buy smoked mackerel long before the holidays - it is believed that this product can be stored for a long time. This is only partly true, so it will be superfluous to know :

• Cold-smoked mackerel can be stored in the refrigerator for 2 weeks, in the freezer - 21 days, in vacuum packing - up to 4 months;
• Hot smoked mackerel - in the fridge is stored only 5 days, in the freezer for 25 days, and in vacuum packing only 60 days.

Mackerel is very useful for both children and adults, if there are no restrictions on the use of medicines.But you need to be able to choose a quality product and enter the fish in the menu in small portions, so as not to harm your health.