Flounder - good and bad

A huge number of customers pass by the flounder with flounder, preferring to choose more familiar species of fish. The reason for this is a lack of information about the benefits and harm of flounder.

This unusual sea predator has a lot of useful properties, which are due to the remarkable composition of this fish.

Benefits of flounder

Among the useful properties of flounder are:

1. Useful fats . First of all it is necessary to say that flounder is pleasant to taste and nutritious. Its fillets are medium fat, although the calorie content is low: only 90 units per 100 grams of product. Due to this flounder is recommended for eating in diet. Although 30% of flounder is fat and fatty acids, but they do not contribute to raising cholesterol. In addition, fatty acids include important for the human body, Omega-3 and Omega-6.
2. Easily assimilated proteins . The protein part is 15% flounder. And they are taken by the body much easier than proteins of beef or poultry. For this reason, the use of flounder is recommended for people with increased physical and mental stress, children during periods of intense growth, adolescents and pregnant women.
3. Mineral substances . The mineral complex of flounder positively affects the whole organism, strengthening the bone system, improving the elasticity of the skin and the work of the brain. Like most marine fish, flounder has a rich mineral composition: iodine, iron, potassium, magnesium, phosphorus, zinc. In addition, the flounder contains a rare element of selenium.
4. Vitamins . Retinol (vitamin A), thiamine (B1), riboflavin (B2), pyridoxine (B6), vitamin E.
5. Used to make collagen . The use of flounder fish extends to the cosmetology industry. Of its components, collagen is produced, which is more useful and effective than collagen made from other substances.

Flounder can be cooked in many ways. In any case it turns out delicious and fragrant. Many people like to cook this fish by frying. However, the benefit of fried flounder is significantly reduced, as during the frying of vitamins are lost, and the calorie content is increased to 160 units.

Damage to flounder

Damage flounder can only appear in people who are intolerant fish products. In addition, people who have problems with the cardiovascular system, should not eat flounder, cooked by smoking and salting.