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Herring is good and bad

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Herring is sea fish that belongs to the herring group, and it has undoubted benefits to the body.It's unlikely that our ancestors knew anything about vitamins and minerals in the composition of the presented product, but they had a very high opinion of the taste qualities.And now the herring in salty or smoked form is a frequent "guest" of the menu, making up many salads and cold snacks.

Chemical composition of herring, nutritional value

Nutritional information 100 g:

  • Calories: 246,3 kCal
  • Proteins: 17,7 gr

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  • Fat: 19,5G
  • Water: 61.3 g
  • Unsaturated fatty acids: 4.2 g
  • Cholesterol: 90 mg
  • Ash: 1,5 g

GEL:

  • Calcium: 60 mg
  • Magnesium: 30 mg
  • Sodium: 100 mg
  • Potassium: 310 mg
  • Phosphorus: 280 mg
  • Chlorine: 165 mg
  • Sulfur:190 mg
Vitamins:
  • Vitamin A: 0.03 mg
  • Vitamin PP: 3.9 mg
  • Vitamin A( RE): 30 μg
  • Vitamin B1( thiamine): 0.08 mg
  • Vitamin B2( riboflavin): 0.3 mg
  • Vitamin B5( pantothenic): 0.9 mg
  • Vitamin B6( pyridoxine): 0.4 mg
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  • Vitamin B9( folic): 18 μg
  • Vitamin B12(Cobalamins): 10 μg
  • Vitamin C: 0,7 mg
  • Vitamin D: 30 μg
  • Vitamin E( TE): 1.2 mg
  • Vitamin PP( Niacin equivalent): 6.8382 mg

Microelements:

  • Iron: 1 mg
  • Zinc: 0.9 mg
  • Iodine: 40 μg
  • Copper: 170 μg
  • Manganese: 0.12 mg
  • Chromium: 55 μg
  • Fluoride: 380 μg
  • Molybdenum:4 μg
  • Cobalt: 40 μg
  • Nickel: 8 μg

Herring is good All the beneficial properties of the product under consideration lie in the chemical composition of the herring.Herring is rich, first of all, with a high-quality protein - it helps restore strength and energy, improves regenerative processes in organs.Fish family herring contains in its composition and vitamin D, and selenium, and omega-3 fatty acids, and iron.These substances are active participants in metabolic processes in the body, and the lack of at least one of them leads to metabolic disorders.

In addition, herring contains phosphorus and calcium, iodine and fluorine, magnesium and sodium.There are a lot of fats in it, but they belong to a group of easily digestible.And the product in question is rich in pantothenic and nicotinic acids.In general, if the menu for dinner is herring with boiled potatoes, then this is not the worst option for a healthy diet.

As for the caloric content of the product in question, this indicator directly depends on the way the herring is prepared. It is worth remembering the following data :

  • in fried herring contains 261 kcal per 100 g of product;
  • pickled herring will contain slightly fewer calories - 155 Kcal per 100 g of product;
  • the type of fish in salty form contains as many calories as fried;
  • smoked herring - 218 kcal per 100 g of product.

Benefits of the herring

In addition to its high taste qualities, herring can have a truly beneficial effect on the work of the whole organism. Here are just some of the properties of :

  • improves the functioning of the thyroid gland;
  • normalizes the hormonal background in the body;
  • fights with a high amount of cholesterol in the blood;
  • has a beneficial effect on the functioning of the eye;
  • reduces the risk of developing cardiovascular diseases;
  • prevents the development of atherosclerosis;
  • makes less intense manifestations of psoriasis.

It is very useful to introduce herring and pregnant women into the diet - the omega-3 fatty acids contained in it are important during the formation of the fetus of the brain and the entire nervous system.

Note: many people try to replace herring with fish oil - "there are absolutely all useful substances in it".This is wrong - it is in the product under consideration that there is an optimal combination of all minerals and vitamins, which you can not tell about fish oil.

Harm to herring, or who should not get involved in a delicious product

Harm to Herring The whole "trick" is that there is no such harm from herring, but nobody uses it in fresh form - prefer it in salted or smoked form, someCan and fry it. And in this case, the following features of should be considered:

  • Salted herring is not recommended for people with diagnosed kidney and urinary system diseases, with a predisposition to peripheral edema;
  • smoked herring should be excluded from the menu for people with stomach gastritis and peptic ulcer, as well as with problems in the work of the liver and gallbladder;
  • fried herring, in principle, does not have any strict limitations, but to reduce the amount of this product is appropriate for diseases of the pancreas, liver and gall bladder.

Important: doctors do not recommend taking too much interest in the use of herring in any form - it should be in the diet in moderation.Otherwise, health problems can appear even in absolutely healthy people - after all, salt, smoking and frying in oil cause real harm to the body.

How to choose a herring

How to choose the right herring If you buy freshly frozen herring( or chilled), then first of all pay attention to the gills - they must be elastic, red with a dark shade and do not fall apart, and keep your shape even when you press onThem.Do not hesitate to smell the fish - the smell of rot will definitely indicate the unsuitability of the product to use.In some cases there is an easy "saponification" of fish along the skin - this is a sign that it was not properly stored.

Does salted herring have yellow spots / stripes?This is the so-called "rust" - the result of fat oxidation.The taste qualities of such herring will be lost, and the benefits from it are not enough.If the herring was salted properly, and the shelf life is not violated, then when the fork is pressed on the peel of the traces there will be no damage.

Very popular among consumers are herring preserves - pieces of the finished fillet are packed in a transparent container.Such preserves are not pasteurized / sterilized, so the shelf life of the product is very small - a maximum of 4 months.Pay attention to the pickle in the container, shaking it - if there is foam, then this is a sign of the inadequacy of the herring for eating.And too much spice in the brine, spices, too, should alert - more often in this way unscrupulous producers "mask" poor-quality raw materials.

How to store salt herring

Often before the holidays, products are purchased in advance and it is important to keep them until the "hour X".Freshly frozen herring should be simply put in the freezer - the storage time in this case will be 3 weeks.If you purchased the product in question in a salty form, you must immediately gut it by releasing it from the viscera, cutting off the head and tail, and cutting the carcass into fillets.And already in this form it can be stored in a closed container in the refrigerator, but no more than 2 weeks.

Please note: , before preparing dishes from salted herring or before serving it to the table, remove the sample.If the product is too salty, then the fillet should be soaked in milk or hard brewed tea for 20-30 minutes.This will greatly improve the taste of herring and make its meat much softer, more tender.

Herring in any form is very useful, but you need to follow the principle of moderation - eating too much is fraught with unpleasant consequences.


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