Benefits of salmon or fish day. What is useful salmon or when you have a fish day

The first thing that needs to be explained right away is that salmon is not any specific fish. This name hides a whole family that brings together dozens of different inhabitants of the seas and rivers. The most famous representatives of salmon include salmon, trout, pink salmon, chum salmon, omul and grayling.
In cooking, salmon are valued primarily for their delicious red meat. They are also caught for caviar, which has always been a real delicacy.

History and geography

The oldest known to date salmon fish refers to the time when the last dinosaurs died out, which is about 50-65 million years ago. It was very small, was found in freshwater lakes in the territory of modern North America.

There was also such an ancestor - "saber-toothed salmon", it is named so because of the large fangs that protruded from its mouth. Their size reached 5 centimeters, and the fish itself was 3 meters long and weighed more than 200 kilograms. True, scientists believe that this salmon was not a predator, and huge teeth were nothing more than an ornament. This representative of salmon also lived in North America.

(By the way, the name “salmon” itself has Indo-European roots and it comes from the words “spotting” and “spotting”. And all because most of the fish of this family either initially have small spots on the body, and are covered with them during spawning.)

IN modern world salmon are called northern hemisphere fish. The fact is that they are found only in those lakes, seas and rivers that are located above the equator line. Representatives of this family can also be found in southern latitudes, but they are all artificially bred specimens.

Salmon fishing has been going on for several millennia BC. True, the ancient people did not have the opportunity to go to sea, so they ate only the fish that came close to the shore. Often this happened during spawning. Moreover, only salmon meat was valued, and caviar for a long time considered unfit for food.

Commercial fishing for salmon began at the beginning of the 20th century. The Japanese were the first to master this area, they also began to fish, going on ships to the open sea. In the middle of the last century, almost half of the total world volume of salmon was in the country rising sun. And the rest was divided between Canada, America and the USSR.

(By the way, the industrial "race" for salmon caused serious damage to this family. Many fish species are endangered. Today, trapping is possible only under special licenses and in strictly regulated quantities. This is partly why red fish and caviar are considered a delicacy..)

Species and varieties

The salmon family itself is divided into several genera. The most representative of them are the Pacific and Atlantic.

The most famous representatives of the Pacific salmon - pink salmon, chum. These fish are known for their sad fate. They are born in mountain rivers, and then swim away to live in the sea. But during spawning, they are inexplicably drawn back to where it all began. With great difficulty, they return to their sources, overcoming the oncoming current, lay eggs and, for the most part, die from fatigue. The fish are relatively small. So, a standard chum salmon is not more than a meter in length, however, it weighs up to 15 kilograms. But pink salmon is even smaller - 76 centimeters and 5 kilograms.

Pink salmon, by the way, is also called "pink salmon" for the color of her meat. This fish is used for cooking many dishes - it is fried, stewed, salted. Especially often in stores you can find canned pink salmon: in oil or own juice. Interesting feature- even with heat treatment, this fish retains all its useful substances.

Atlantic salmon are salmon, trout And brown trout. The peculiarity of these fish is that they prefer a harsh cold climate. And most of these fish are found in the Baltic waters, and even on the borders of the Arctic Ocean. Representatives of this genus are distinguished by large dimensions. For example, the same salmon reaches a length of one and a half meters, and average weight fish 40-45 kilograms.

In cooking, trout and salmon are absolutely interchangeable. The only difference is that salmon meat is closer to light orange in color, while trout meat is bright red. As for the culinary component, you can cook these fish as you like. In any form, they are tasty and retain a part beneficial trace elements.

buy salmon and get better at large quantities bred artificially on special farms. There are especially many such farms in the southern regions, where wild fish of this family are not found. True, experts believe that captive-bred salmon are less useful. In addition, they may contain substances that are not very useful for humans ( e.g. growth promoters).

Beneficial features

salmon meat is dietary product. It contains almost no carbohydrates, contains a lot of proteins and only unsaturated fatty acid that regulate cholesterol levels. Also, this fish is rich in vitamins A, B1, B2, C and E. Separately, it is worth highlighting such an element as niacin. It improves the functioning of the circulatory, digestive and nervous systems. And phosphorus and potassium, which are also abundant in salmon, are indispensable for prevention. cordially- vascular diseases, growth of muscle tissue and activation of the brain

Red caviar is no less useful. It is rich in iodine and healthy omega-3 fatty acids. And according to latest research, these elements slow down the biological aging of a person. They say that those who regularly consume red caviar and salmon meat in general increase their lifespan by almost a third!

And how can you not remember this? useful product, How fish fat. It is extremely useful for circulatory system because it prevents the formation of blood clots. It also normalizes blood pressure, improves heart function and prevents the development of diseases such as diabetes, arthritis and even cancer.

But in spite of everything beneficial features salmon, it also has contraindications. For example, this food product is not recommended for pregnant women and nursing mothers. The fact is that some types of fish contain a small amount of mercury. This does not affect the adult body in any way, but it can damage the embryo or infant.

Taste qualities

IN fresh salmon meat has a beautiful pink-red color. It smells like fish, of course. But the taste of each type of salmon is different. Of course, there are common features - a little saltiness and a slight sensation of something viscous in the mouth, since the meat contains a lot of fat. It should be borne in mind that the colder was the habitat of the fish, the more fat will be in it.

And yet - there are differences between salmon grown on special farm, and those who lived in free conditions. Artificial fish is fresher, and its taste is less intense.

Application in cooking

Even for those who, in principle, do not like fish and seafood, salmon dishes stand apart. You can cook meat in different ways - boil, roast in the oven, bake on charcoal, smoke. At the same time, salmon does well without additional spices, most often only lemon is added to it.
Boiled or baked salmon preserves the taste and beneficial properties of the fish the most. A the best side dishes for these dishes are potatoes, pasta or vegetables. Salmon meat is well complemented by sweet and sour and fruit sauces.

This fish can even be eaten raw. So, salmon is one of the main ingredients for cooking Japanese sushi. And in stores today you can find huge selection salmon cuts ( salmon or trout) and small pieces of lightly salted meat. In this form, it usually goes on sandwiches. Such an appetizer leaves few people indifferent, it is also suitable for daily use, and to decorate the festive table.

about the benefits and palatability salmon can be said for ages. It is definitely worth pampering yourself with them, at least on holidays. But how to choose a really high-quality fish?

Salmon is different from salmon, and a lot depends on where the fish lived until it fell on the bait or in the net.

How to choose the right salmon meat

salmon color can tell us a lot. Quality color and healthy fish- saturated red. Fish that have been raised by humans are often pale in color. Too pale colors can also mean that the fish has been frozen and thawed more than once before being sold.

The color of fish depends on the astaxanthin they eat, a carotenoid found in algae, plankton and krill. Wild salmon gets it in enough. Raised on a fish farm, individuals receive synthetic astaxanthin, which is chemically not identical to natural and does not give the desired color to the fullest.

Pay attention to the cut of the fillet. If clearly visible white streaks are visible on it, then most likely such a fish was bred on a farm.

Wild salmon goes on sale from February to August. Fish from farms is available all year round.

And, of course, the price. wild fish will always cost more.

What kind of salmon is the best

Red salmon. Its meat is rich in antioxidants, vitamin D and other beneficial substances, and all because it feeds on plankton. The food preferences of this fish make it incredibly difficult to breed. Also, its meat has a strong aroma.

Chinook salmon. The meat of this fish contains 2 times more omega-3 fatty acids than any other type of salmon. You can breed it, so you need to be very careful when buying.

Pacific coho salmon- Another one great option for eating.

How to cook salmon

To prepare the perfect dish salmon with the preservation of a large number of vitamins, you need to do it right. That is why we have prepared this recipe for you.

Ingredients:

• 400 g salmon meat
• 1 tsp vegetable oil
• 1 st. l. butter
• 1 st. l. fresh herb blends
• lemon juice (to taste)
• sea ​​salt (to taste)

Cooking:

1. Preheat oven to 160°C.
2. Lay the fish on a baking sheet parchment paper. Grate the fillet sunflower oil, sprinkle sea ​​salt and brush with butter on top.
3. Wrap the fish in parchment on all sides.
4. Bake for 20 minutes. Then sprinkle with herbs and water lemon juice.

Choosing the right products is a whole science. But it also needs to be known. If this article was helpful to you, please share it with your friends!

canned salmon it's easy to buy now. The cost of this delicious natural harvest, of course, quite high, but those wishing to purchase delicious canned food it doesn't stop. And all because this type of fish is very much appreciated for its nutritional properties and the benefits that the product brings to the human body.

Fish is a perishable commodity, so cooks have found many ways to preserve it, and one of them was the conservation of the product for the future. different ways. Along with freezing, preparing pickles in the form of preserves, canning is also used. The meat of salmon fish species is preserved in this form in best quality. Because in the production of canned food, the main ingredient is subjected to heat treatment in sterile conditions created by the vacuum inside the jar. In such fish there is no excess of salt and preservatives, so the product is more gentle for human body.

Demand, as you know, creates supply, so an increasing number of manufacturers produce such canned food under their own brand. According to GOST, under trade name“canned salmon” today many blanks are produced, but this does not mean that you will find pieces of salmon in the jar. This valuable type of fish without violating the state standard can be replaced by salmon and other types of fish of the salmon family.

The main types of fish that you can find in a jar of canned salmon are:

• chum salmon;
• coho salmon;
• omul;
• red salmon;
• pink salmon;
• trout.

All these fish live in the waters of the Atlantic or Pacific Ocean. They differ somewhat externally, but their meat is close or even identical in value and calorie content.

Conscientious manufacturers usually indicate variants of the main ingredient on canned food. This and all other mandatory information should be carefully studied when choosing a product on the shelves of supermarkets. Experienced chefs know that canned food prepared at fish canning plants located near the coastline in the habitat of the specified fish species will always be of higher quality than those products prepared far from the seas and oceans. This is due to the fact that in the first case, the fish supplied for processing is not frozen and sometimes is not even cooled. It is about such blanks that the best reviews are.

Of course, the cost of such canned food will be slightly higher, but is it really worth buying a product of dubious quality?

Chemical composition of canned salmon

Chemical composition canned salmon is extremely rich. One hundred grams of the product contains almost half the norm of B vitamins, in particular cyanocobalamin, pyridoxine and nicotinic acid.

The composition of canned salmon meat contains such trace elements as:

• selenium;
• potassium;
• phosphorus;
• magnesium;
• calcium.

The last mineral canned product found in greater quantities than in fresh fish.

Types of canned food

Types of canned food produced food industry currently from salmon fillet, are products such as:

• salmon in oil;
• salmon in own juice;
• salmon in tomato sauce.

Canned salmon fish must pass heat treatment so they are ready to use. All blanks are good in their own way, and the choice will depend on the preferences of the hostesses and on the purpose of using canned food. For example, pieces of salmon in tomato sauce can become great addition for pasta or regular pasta, and fish preserved in its juice will appeal to those who adhere to the principles proper nutrition and leads healthy lifestyle life, because the calorie content of canned salmon in this way is low. But for those who care little about the calorie content of what they eat, they will definitely like a pita roll stuffed with cream cheese and salmon in oil.

How to choose a quality product?

How to choose quality product, as well as what to pay attention to when buying canned salmon, read the plate in this section.

Be sure to each jar must contain the information listed below, which will tell you about:

1. Composition canned fish(in the form of fish, salt, oil and other ingredients), including the use of preservatives. Ideally, it would be desirable to find canned food with the absence of the last component, but in practice this is impossible.
2. The energy value of the product: proteins, carbohydrates and fats, as well as the calorie content of the treat per one hundred grams of the product.
3. The manufacturer, namely the legal address of the importer and the location of the main production. You can judge the reliability of this information by the barcode on the bank. Do not be too lazy to find the information you need so as not to become a victim of a fake, because in the pursuit of super profits, dishonest sellers are not getting smaller!
4. Certification standards according to which the product is manufactured.
5. The expiration date of canned food and the date of their release. It is desirable that the latter be squeezed out on the lid, as in the good old days, or applied with indelible paint.
6. Recommendations for product storage, including after opening canned food.

Carefully study all the information, if possible, compare products from different manufacturers and choose the best option. Also pay attention to the fact that it is desirable to buy canned food those whose deadline date for use is in the distant future.

High-quality canned salmon looks something like in the photo: pieces of meat are dense and have a uniform color, in a jar minimal amount transparent liquid, and from the fish comes a delicate smell without impurities.

What to cook with canned salmon?

What to cook with canned salmon? This question becomes relevant for those who have a jar of this in stock. amazing delicacy in any form of preparation of the main component.

The first thing that comes to mind for most consumers is to cook fabulously delicious and beautiful sandwiches or toast with fish, herbs and butter. But this is the easiest thing to do with such canned food.

Experienced housewives use the product for cooking:

• fish soups;
• cutlets and meatballs;
• rolls and snacks;
• salads;
• fillings for all kinds of pastries (tartlets, pancakes, pita bread and pies);
• omelets;
• casseroles.

Any dishes with such canned food are simply amazing, although there are no difficulties in their preparation. The work is reduced to a minimum, which means that even a novice in cooking can handle it. We want to assure you of this, so we offer a couple of simple recipes.

The first one will be delicious and original salad which will adorn festive feast or romantic dinner for two.

Prepare for cooking:

• a can of canned corn;
• a can of canned salmon;
• two hard-boiled chicken eggs;
• two tablespoons of boiled rice;
• a small bunch of fresh herbs;
• three tablespoons of fat, and preferably homemade mayonnaise.

Mix canned ingredients in a deep salad bowl, add rice and chopped in any form chicken eggs. After that, pick the greens with your hands and send it to the rest of the products. Finishing touch in this work culinary arts- mayonnaise. Lay it in a slide on top and mix the salad right on the table before use.

Using the second simple recipe, you can get an incomparable, tasty and fragrant fish soup, which is prepared literally within half an hour. To make four servings of this soup, you will need the following ingredients:

• one and a half liters of cold water;
• three hundred grams of peeled and cut into small cubes of potatoes,
• a can of canned fish;
• one processed cheese without flavor additives or about seventy grams hard cheese;
• half of one medium-sized onion;
• two tablespoons of butter;
• half a teaspoon of salt;
• a small bunch of dill and parsley in equal proportions.

The cooking technology is as follows:

1. Put the potatoes to boil in lightly salted water, and at this time finely chop the onion. For several minutes, sauté the latter until transparent in butter.
2. Rinse and chop the greens, and also uncork a can of canned food.
3. When the potatoes are soft, add the fried potatoes to the pot. Reduce heat and let soup simmer.
4. After that, send to the vessel canned fish and immediately grate the cheese into it.
5. Bring the soup to a boil and let it simmer over low heat for about three minutes.
6. Add greens to the ear and add salt if necessary. Cover the pan with a lid and leave the salmon soup for five minutes, and after that call the household to the table and treat them to a delicious dish!

The third, no less interesting and simple recipe, you can study in the attached video tutorial.

Don't be afraid to experiment and cook delicious treats no hassle!

Harm and benefit from use

We will try to describe and summarize the harm and benefits of eating nutritious canned salmon and other fish of this family for convenience in this section.

So, first about the benefits, because it is obvious, because in canned salmon all useful substances and microelements that are originally in fresh fish are preserved.

One of the most valuable components are fatty acids, including the most necessary of them for the human body - omega-3. It is this substance that helps to cope with many diseases and their manifestations, for example, such as heart pain.

Eating salmon, including canned salmon, helps with metabolic disorders, which can result in the development of an insidious disease that cannot be treated in modern medicine and is called diabetes. That is why canned salmon is indispensable product in the diet of diabetics.

Just one portion of the meat of this valuable fish, consumed with some regularity, is able to activate the processes that counteract Alzheimer's and Parkinson's diseases.

In addition to fatty acids, salmon fish meat is rich in selenium. Carried into cells with fish oil, this micronutrient will help improve your appearance. Beautiful hair, strong nails and a lively look - all this appears when eating salmon, and the magical effect is noticeable already in the shortest possible time.

Canned salmon should definitely be included in the diet after reaching the age of thirty for both men and women, because it prevents the formation of wrinkles.

For the elderly, eating salmon can help avoid brittle bones and problems with musculoskeletal system. A piece of salmon saturates the body with substances that can normalize vision and help with stressful situations.

Adolescents and children of the middle school age, especially those that are actively growing and developing, should receive about three hundred grams of meat from this valuable fish per week. This allows the body to balance the mineral metabolism and thus not only strengthens the body as a whole, but also stabilizes the unstable hormonal background.

A portion of salmon meat, consumed at least once a week, prevents the formation of blood clots and the development of heart attacks, and also helps relieve pain in already developed arthritis. Potassium and sodium help to avoid problems with hematopoiesis, reducing pressure and preventing the formation of cholesterol plaques on the walls of blood vessels, and the whole complex useful substances helps to improve the body's resistance to infectious diseases by maintaining the balance of microflora in the intestines.

Scientists are still studying the benefits of eating salmon fish meat. Research is aimed at studying the impact of substances contained in salmon on the development cancerous tumors in the human body, more precisely, to combat them and their manifestations.

IN Lately fish of the salmon family began to be bred on farms. And they do it not only for the sake of obtaining valuable and loved by all meat, but also for the sake of obtaining no less delicious red caviar. There is no particular difficulty in breeding fish, so such fish farms multiply at a cosmic speed. This allows farmers to make profits and saturate the market valuable fish. But it's no secret to anyone that to ensure the life and growth of fish in captivity, a whole range of drugs is used, including antibiotics and vitamins, the action of which is aimed at achieving the goals. But for the consumer, such products often pose a danger and can be harmful.

The meat of fish grown in artificial reservoirs is not used for the production of traditional canned food, and most often it is used for fresh sale, as well as in the form of preserves. That is why, by purchasing canned salmon, which is prepared exclusively from fish that lives in the wild, you can protect yourself and your household.

We hope that this article has helped you learn more about canned salmon, as well as salmon and other types of canned fish from these valuable fish species. Love yourself and your loved ones, pamper healthy delicacies Let yourself and your loved ones be healthy and happy!

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 fine 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 a 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 people have been using 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 Rus', 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 taste. It has a unique composition:

• - easily digestible protein;
• - saturated 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

The high protein content ensures the regeneration and growth of 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 use eating 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, the formation of new nerve connections, and 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 of 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

Content essential amino acids, B vitamins and docosaegsoenoic acid in salmon contributes to the overall improvement of metabolic processes in all tissues of the 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 the opacification of the vitreous body, improve the elasticity of the eye muscles, intraocular circulation. If you have vision problems, include salmon in your diet.

Salmon meat for children and the elderly

This wonderful product for people with increased needs for essential amino acids, protein and vitamins. The use of salmon a couple of times a week by children helps to strengthen bones, increase hemoglobin, and develop mental abilities. 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 salmon do not accumulate carcinogenic substances, breeders locate farms near industrial wastewater (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 of an 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 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 rich taste and delicate fragrance.

As you can see, the right choice of salmon will only benefit. Bon appetit!

Strictly speaking, salmon is not some kind of fish, but the collective name of a whole family of fish - salmon. This family includes such fish species as chum salmon, salmon, pink salmon, whitefish, omul, grayling, sockeye salmon, coho salmon, trout and others. These fish are found both in fresh water and in ocean waters.

Salmon are sources of both extremely valuable tasty red meat and red caviar, but their value is not only in excellent taste. The composition of salmon meat includes many useful substances - proteins, unsaturated fatty acids (the same fish oil that is sold in pharmacies is a fat that is extracted from salmon meat), vitamins, mineral compounds, amino acids, so salmon is very healthy. and nutritional product.

There are no carbohydrates in salmon meat at all. The calorie sources of salmon are proteins and fats. The protein contained in this fish is absorbed much better than the protein from animal meat - by almost 98%, it is easier to digest and leaves less waste. Salmon fish meat contains a large amount of essential and nonessential amino acids needed by the human body.

Fats contained in salmon fish are valuable sources of omega-3 and omega-6 acids, they normalize metabolism, have antioxidant action, strengthen the nervous system and improve immunity. Depending on the fat content of salmon, the calorie content of salmon can be different - fatty species salmon contain more calories than lean ones. But regardless of the calorie content in salmon, all types of salmon are rich in vitamins and minerals.

Salmon is a valuable source of phosphorus, which forms strong teeth and bones, and also stimulates brain activity. The strength of bone tissue and tooth enamel is also positively affected by fluorine and calcium - the latter, in addition, protects mucous tissues and enhances the breakdown of lipids. Due to the high content of potassium salmon - great product for the health of the heart, blood vessels, as well as for muscle strength and endurance. In addition, potassium removes salt from the tissues of the body, which, in turn, relieves swelling and prevents the occurrence of many diseases of the musculoskeletal system.

Magnesium is an essential element for energy metabolism, the synthesis of hormones, enzymes and DNA (as well as those contained in a large number salmon meat contains B vitamins, but they also perform other important functions). Therefore, with any calorie content, salmon contributes to the burning of fats in the body.- calcium, magnesium and B vitamins ensure the breakdown of lipids, and unsaturated fatty acids contained in salmon are not deposited in the adipose tissue of the body, but are spent on more useful purposes.

B vitamins, in addition, regulate the functioning of the brain and nervous system, being both natural antidepressants, and a means of increasing efficiency, strengthening memory and attention. Salmon also contains vitamins A, E and D, which have a tonic and antioxidant effect.

Salmon meat is also rich in selenium, which slows down the aging of the body and prevents the formation of cancer, as well as zinc, which improves the body's regenerative abilities and increases immunity. In addition, it contains other minerals - iron, copper, manganese, sodium, etc.

The calorie content of salmon averages 140-160 kcal per 100 g. When cooked, it is slightly higher. For example, salted fish contains about 270 kcal, smoked fish contains about 220 kcal. The calorie content of baked salmon is about 150 kcal per 100 g.

With such a relatively low calorie content, salmon has very high nutritional and usefulness indicators, and due to the absence of carbohydrates in its composition, it also does not harm the figure. Salmon meat is useful for anemia, for problems with the thyroid gland, for hormonal imbalances, for high mental and physical activity during pregnancy and lactation. It should also be included in the diet for thrombosis, hypertension, cardiovascular problems, poor vision or high visual stress, stress, sleep disorders, and as a prophylactic to prevent Alzheimer's and Parkinson's diseases, as well as senile dementia.

How many calories in salmon

Since there are many types of this fish, how many calories are in salmon depends on its type.. The calorie content of raw chum salmon is 127 kcal per 100 g. The calorie content of smoked salmon salmon is 196 kcal per 100 g, and the calorie content of baked salmon is about 140 kcal per 100 g. 100 g

The calorie content of Atlantic salmon (salmon) is 153 kcal per 100 g, in slightly salted salmon contains about 200 kcal per 100 g. The calorie content of fresh pink salmon is 147 kcal per 100 g, and salted salmon - 170 kcal per 100 g. Fresh trout meat contains 160 kcal per 100 g, and slightly salted trout - about 230 kcal per 100 g.

The calorie content of sockeye salmon is 157 kcal per 100 g fresh and 161 kcal per 100 g salted (without oil). The most low calorie salmon (and therefore the most suitable for diet food) is the calorie content of chum salmon. It is recommended to use during weight loss diets.

Salmon for weight loss

Despite quite high content fat and a rather large calorie content, salmon is widely used in weight loss diets. Above, the properties of salmon meat that are useful for weight loss were named: the fats contained in it are not stored “in reserve”, this meat does not contain carbohydrates, but it contains components that normalize metabolism and promote increased fat burning. Regular consumption of salmon will help you maintain your figure in a beautiful and healthy condition. In addition, dishes from this fish are not only healthy, but also very tasty.

For example, we suggest you try to cook delicious diet dish salmon. The calorie content of salmon baked with broccoli is only 147 kcal per 100 g, but this dish contains a lot of vitamins, nutrients, trace elements, fiber and other substances useful for the body.

You will need half a kilogram of broccoli and salmon, a glass of milk, half a glass of cream, 4 eggs, 100 g of hard cheese, a little butter, 2 tablespoons of lemon juice and a pinch of nutmeg.

Sprinkle the chopped salmon fillet with lemon juice, sprinkle with salt and pepper and leave for half an hour, then put it in simmering water for 10 minutes. Boil the broccoli for 10 minutes separately from the fish. Whisk milk, cream, eggs and grated cheese, add nutmeg, pepper, and pour the vegetables and fish laid out in layers in a greased form. Bake for 20 minutes in an oven preheated to 220 degrees.

You can reduce the calorie content of salmon baked with broccoli if you use olive oil instead of butter, applying it with a brush in a thin layer on a baking dish, and also if you replace cream and regular milk skimmed milk. When choosing cheese, keep an eye on its fat content and calorie content - choose varieties containing less than 40% fat. This way you can reduce your calorie content. ready dish up to about 120 kcal per 100 g.

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