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Halibut: benefit and harm


Halibut is a sea fish that belongs to the family of flounder.Its meat is distinguished by its exquisite taste, which allows using halibut to prepare original dishes for both the daily menu and the festive table.

It seems to many that halibut is a fatty fish, but in fact it becomes so only during frying - meat absorbs too much oil during heat treatment.

Composition halibut its caloric

Nutritional value of 100 g:

  • Proteins: 18.56 g
  • Fat: 1.33 g
  • Water 76.12 g
  • Cholesterol 60 mg
  • Ash 1.57 g


  • Vitamin A( RE) 24 μg
  • Vitamin D( D) 231 μg
  • Vitamin E( TE)( E( TE)) 0.74 mg
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  • Vitamin B1B1) 0.06 mg
  • Vitamin B2( B2) 0.04 mg
  • Vitamin B6( B6) 0.63 mg
  • Vitamin B9( B9) 14 μg
  • Vitamin B12( B12) 1.27 μg
  • Vitamin PP(P) 12.63 mg

Mineral substances

  • Potassium( K) 528 mg
  • Calcium( Ca) 9 mg
  • Magnesium( Mg) 28 mg ASD5ASAS

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  • Phosphorus( P) 287Mg
  • Iron( Fe) 0.2 mg
  • Manganese( Mn) 0.01 mg
  • Selenium( Se) 55.4 μg
  • Zinc 43 mg

Paltus This fish contains only 5% fat,Makes it a dietary product.The turbot is rich in Omega-3 fatty acids, glutamic acid and aspartic acid.

In general, the composition of the fish species in question is very rich, so we can say the following: the content of all the beneficial substances in halibut makes it an indispensable source of vitamins, fatty acids and microelements thatActively participate in processes important for the normal functioning of all human systems and organs. At the same time, the calorie content of the product is only 142 Kcal per 100 grams.

Useful properties of halibut

Paltus Due to the large number of fatty acids and vitamins with microelements, halibut has a beneficial effect on the functioning of the heart muscle, strengthens and makes the blood vessel walls elastic, prevents the formation of atherosclerotic plaques, and makes metabolic processes more active.

Halibut after any cooking process nourishes the brain cells, preventing their death - this is the true prevention of the onset of Alzheimer's disease.Beneficially considered product affects the nervous system as well - the emotional background is maintained within the norm, the prevention of nerves and depressions is automatically performed, and under stress the organism suffers less.

Vitamin A and selenium, which are part of halibut, purify the body of toxins and harmful substances, improve liver function.By the way, halibut is one of the few sea fish that is allowed for use by people with diagnosed inflammation of the pancreas and gall bladder.

Halibut in cosmetology

However strange it may sound, halibut is actively used in the cosmetic industry.To be more precise, it is not halibut meat, but its fat - it is a part of creams and ointments that are used to treat dry hands and face, acne and acne, allergic rashes.

Possible harm of halibut, contraindications to use

Paltus Of course, halibut has some contraindications for use.First, this product is categorically contraindicated in people who have a history of hypersensitivity or an individual intolerance to fish and seafood.Secondly, doctors do not allow to include halibut in the diet with diagnosed hepatitis, inflammatory diseases of the stomach.Third, it is extremely cautious to introduce halibut into the menu of elderly people, children and those who suffer from high blood pressure and kidney disease, although there is no definitive contra-indication in these cases.

How to choose the halibut

At the outlets, the fish species under consideration comes in frozen or chilled form. To buy a really useful product and not get poisoning as a "bonus", you need to know some of the rules for choosing a halibut:

  • , note the amount of ice on the frozen fish - the more it is, the more it is thawed and frozen again, thenThere were violated the conditions of its storage;
  • on the scales of halibut should not be mucus - its presence "speaks" of the stale product;
  • skin and eyes of chilled fish should be moist and shiny - haziness indicates too long storage of the product.

Please note: experts recommend that when preparing halibut, first of all, remove fins - they have a sharp and too specific aroma that can hopelessly spoil the taste of any, even the most refined, dish.

Halibut is a valuable fish that brings maximum benefit to the human body.According to doctors, 2-3 times a week to use this product for 100-150 grams per meal, which will ensure the intake of vitamins and nutrients in the right amount.

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