Pink salmon, Calories, benefits and harms, Useful properties

Pink salmon is a fish of the salmon family. Second title
this fish is pink salmon.

Pink salmon got its name from the hump appearing
on the backs of males during the spawning period. Is found in the seas
and in fresh water in cold climates. Average length
40 cm, average weight 1,2 kg.

During the spawning period, catching pink salmon is impractical, since meat
its tasteless. If pink salmon is caught on time, then its meat is different
amazing taste. Like all salmon, pink salmon
considered a red fish. It is rich in fat-soluble vitamins
and trace elements.

Calorie content of pink salmon

Pink salmon is a high protein food. Calorie content
raw pink salmon – 116 kcal per 100 g. Boiled pink salmon contains
168 kcal And 100 g of fried pink salmon contains 281 kcal. Energy
the value of baked pink salmon – 184 kcal. Excessive use
pink salmon can lead to excess weight.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 20,5 6,6 – 1,2 72 116 – 281

Useful properties of pink salmon

Pink salmon meat is balanced and nutritious, it is a source of vitamin
PP, pyridoxine, sodium and fluorine.
Also fish contains fatty acids and fat-soluble
and water-soluble B12 vitamins.
No wonder, many peoples of the North from time immemorial have used
to eat this fish and were distinguished by amazing health.
This fish delicacy, when consumed regularly in
food can compensate for the lack of many micronutrients
and vitamins in the body.

The most valuable in this regard are polyunsaturated fatty
omega-3 acids, which are present in excess in the meat of this
fish. These acids are also called vitamins of youth,
because they are responsible for the aging process.
affect the structure and activity of cell membranes

Vitamin PP or niacin is quite difficult
found in other foods, it is a trace element,
necessary for the proper functioning of the higher nervous system
and the gastrointestinal tract. Sodium is irreplaceable in work
circulatory system and water metabolism, and without fluoride are impossible
processes of hematopoiesis and bone metabolism (it is also
prophylactic against caries). Therefore pink salmon
must be included in the diet of every person who
your health is not indifferent.

Scientists from the University of Pittsburgh (USA) found
that omega-3 fatty acids, which are rich in fatty grades
fish, have a positive effect on the brain areas associated
with emotions. Regular consumption of these fish prevents
cardiovascular diseases, hypertension and, accordingly
sudden death from strokes and heart attacks.

100g of pink salmon contains:

Water: 54. 1 g
Proteins: 22.1 g
Fat: 9 0 g
Unsaturated fatty acids: 1. 5 g
Cholesterol: 83.0 mg
Ash: 14. 8 years
Vitamin B1: 0.3 mg
Vitamin B2: 0.2 mg
Vitamin PP: 4.6 mg
Iron: 0.7 mg
Potassium: 278.0 mg
Calcium: 40 mg
Magnesium: 29.0 mg
Sodium: 5343.0 mg
Phosphorus: 128.0 mg
Chlorine: 165.0 mg
Molybdenum: 4.0 μg
Nickel: 6.0 μg
Fluorine: 430.0 μg
Chrome: 55.0 μg
Zinc: 700.0 μg

Calorie content of pink salmon: 169.4 kcal.

Dangerous properties of pink salmon

Pink salmon is contraindicated for those with allergies.
for fish.

People suffering from chronic liver diseases, as well as diseases
gastrointestinal tract should be used with caution
product, so as not to cause exacerbation of disease.

Also pink salmon is contraindicated for people with phosphorus intolerance.
and iodine.

The video will tell you how to cook tasty and healthy pink salmon
with cheese. It is in this form that it retains most of the nutrients.

See also properties of other fish:

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Anna Evans

Author ✓ Farmer

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