Caloric content of fish

Fish was highly appreciated as foodstuff at all times. In many countries there were national traditions of its preparation. The use of fish in Russia was regulated by a church calendar in a type of the fact that it treated fast food, and the caloric content of fish always was not especially high. But such days was enough and therefore Russians used it in a large number. Likely the good health of our ancestors is also explained by it.

Chemical composition and advantage of fish

Depending on a species of fish, the environment of its dwelling, chemical composition on quality and characteristics is various. Interestingly, but even the season when fish was caught, plays a large role. For example, before spawning it is much fatter, and it affects unambiguously the caloric content of fish.

Meat of fish is a proteinaceous product. But its contents depends on a species of fish. There is even its classification by protein content:

• With low protein content;
• Average – from 10 to 15%;
• Proteinaceous – to 20%;
• With the high content of protein – over 20%.

Protein is perfectly acquired by an organism, and the low caloric content of fish does it by an ideal dietary product.

Fish oil by right is considered the real medicine. It is made of a liver of cod breeds. Especially fish oil needs to be given at children's age for prevention of rickets. In it there are at a large number fat-soluble vitamins A and D, and also fatty acids. Fats influence to some extent the caloric content of fish.

Content of fat also variously, depending on a species of fish. They are divided by the average content of fat:

• Lean – less than 2%;
• Average fat content – to 8%;
• Fat – to 15%;
• Extra fatty grades – over 15%.

Despite fat content, caloric content of fish anyway not such high, such as, fat meat.

Carbohydrates are generally presented by a muscular glycogen. When splitting a glycogen there is a formation of glucose. Therefore fish dishes can have sweetish taste. It allows to experience all shades of taste and not to think especially about the caloric content of fish.

Caloric content of fish of different types

The concept "caloric content" includes the summary contents of various nutrients, and also a ratio of fats, proteins and carbohydrates. On structure meat of fish is various and is more nutritious than some meat of animals. In the past the population paid attention to fish not so much. Generally gave jellied dishes from it. Now more and more people prefer to meat use in a food allowance more seafood. Caloric content of fish depends on her look, for example:

• Hake caloric content – 86 kcal on 100,0 fillets;
• Pangasius caloric content – 89 kcal on 100,0 g of fillet;
• Pike perch caloric content – 83 kcal on 100,0 g of fillet;
• Sole caloric content – 88 kcal on 100,0 g of fillet.

If fish salty, dried, smoked, then and its caloric content changes. Caloric content of fried fish the highest:

• Hake caloric content – 111 kcal on 100,0 g;
• Pangasius caloric content – 114 kcal;
• Caloric content of a pike perch – 108 kcal;
• Caloric content of a sole – 110 kcal.

Therefore it is recommended to use fish in a boiled look. At the same time in it there will be no additional fats in the form of the vegetable oils increasing the caloric content of fried fish.

Caloric content of fish: useful properties

• Protein of meat of fish is easily acquired. The methionine which is contained in it contains in large numbers in fish, than in meat. Fish is rich with irreplaceable amino acids;
• Due to small maintenance in fish of connecting fabric, it is well acquired by an organism;
• Fish contains a large number the Omega-3 of fatty unsaturated acids that well influences cardiovascular system of the person. Many fish products in itself are considered as the real medicine;
• Existence of a large number of microelements and iodine.

On numerous researches of scientists it is revealed that if to eat, a large number of fish and seafood, the risk of diseases of oncology decreases, and also there is a prevention of problems of cardiovascular system, quality and life expectancy increases.