Mackerel - good and bad

Mackerel is a popular type of fish, which in addition to valuable taste and nutritional qualities has a number of useful properties, but it is worth noting that depending on certain factors (for example, the way of preparation, the size of a serving), mackerel. Bring both benefit and harm.

Useful properties of mackerel and contraindications to its use

Mackerel has one more name, in the west it is known as mackerel. Experts and nutritionists appreciate this type of fish for its unique biochemical composition and extensive list of beneficial effects on the human body.

The chemical composition of mackerel includes:

Mackerel is completely lacking carbohydrates, so it is an excellent alternative to meat products while observing a low-carb diet . With regular use of this fish, immunity and protective properties of the body are strengthened, cell regeneration is stimulated, nails and hair, hormonal balance is regulated and even the intensity of headaches and joint pains decreases.

Of course, an important factor is how the fish is cooked and what kind of treatment it yielded. Mackerel can harm people with gastrointestinal diseases if it is eaten in a salty and smoked form. When baking and steaming, the greatest amount of useful ingredients is stored.

The benefits and harm of salted mackerel is determined by the state of human health, in case of violations of the kidneys and urinary system it is necessary to limit its use.