Halibut enjoys constant popularity among consumers, it almost always can be easily bought in a store, and it is inexpensive. This sea fish is very tasty, from it you can cook a variety of dishes. On sale, halibut fillets are usually presented in frozen, smoked, canned, less often fresh. It is believed that the nutritional value and taste qualities of this product the higher the fish was caught north. However, when buying it, people do not always know exactly the benefits and harms of halibut. But it is not shown to everyone.
The use of halibut
The benefits and harm of halibut are determined by its composition. As in any other fatty marine fish, its meat concentrates a large number of nutrients. Among them it is especially worth noting:
- unique amino acids;
- polyunsaturated fatty acids and omega-3;
- vitamins A, D, E;
- microelements: phosphorus, calcium, magnesium, etc.
It is also remarkable that in the fillet of this fish there are almost no bones, so you can eat it without fear. And such meat is assimilated by the organism much easier than animal meat, which means that the person receives more valuable substances from it.
Useful fatty acids, which are so rich in halibut, have a beneficial effect on the vital functions of the heart and blood vessels, prevent their clogging and formation of cholesterol plaques, and remove inflammation. Recent studies have also proven that they are an excellent means of preventing cancer and Alzheimer's disease. To do this, it is enough to eat 150-200 grams of halibut two or three times a week.
The Habit of Halibut
In addition to benefits, and the harm from halibut fish can also be. It is strictly forbidden to eat allergic people and people who have hepatitis. In moderate amounts, it is recommended to add it to the diet to those who suffer from diseases of the gastrointestinal tract, liver and kidneys.
Benefit and harm of halibut caviar
A very tasty delicacy product is caviar of halibut. It has an average caloric content of 107 kcal per 100 g, although the fish itself refers to fatty varieties. In it, as in the fillet, polyunsaturated fatty acids, vitamins A and D, phosphorus and selenium are represented. Caviar is useful for the heart and those who have suffered a stroke. But in salt form it is contraindicated to those who suffer from allergies to seafood, swelling, increased pressure.