Haddock is a large fish of the cod family that lives in the waters of the Arctic Ocean. Her meat is white. It is characterized by elasticity, tenderness and low calorie content. Due to the low energy value of this type of fish is in great demand among people who are watching their health and figure. Haddock is a delicious fish, suitable for cooking all kinds of dishes. Its special flavor can be combined with any sauces, spices and side dishes.
The harm and benefit of haddock fish
The fillet of this fish has a rich nutritional value . It is very nutritious. It contains iron, zinc, iodine and other elements, as well as vitamins A and B, in huge quantities. However, the greatest benefit of haddock fish is the use of hepatic fat. It contains phosphorus, amino acids not synthesized by the human body, acids, vitamins A and D. The fat accumulated in the liver of this fish is widely used in pharmaceuticals.
The constant use of liver lipids in food has a beneficial effect on the work of the brain and vision. The useful properties of haddock fish are numerous:
- its use lowers the level of cholesterol in the blood;
- strengthens the immune system ;
- helps restore strength after long and severe illness.
The fillet of this fish is quickly absorbed by the body. This is due to the fact that it does not have insoluble proteins in its composition.
About how useful the haddock fish, you can talk for a long time: its use has a beneficial effect on the condition of the hair, nails and skin of a person. It is very useful for pregnant women, because it enriches the body with the necessary elements, preventing pathologies of fetal development.