The use of pike for health is difficult to overestimate, this fish contains many minerals and vitamins, which are necessary for our body. But to include in the diet of this product should be with caution, since the pike can bring both benefit and harm.
The use of pike for human nutrition
- The meat of this fish is rather low-fat, so it can be consumed even by those who adhere to a rather rigid diet or want to lose weight.
- The pike contains vitamins such as A, C, E, PP, B1, B2, B6 and B12. All these substances help normalize metabolic processes, increase the elasticity of blood vessels, restore intracellular processes, their lack leads to the appearance of various diseases, for example, anemia, the formation of cholesterol plaques and insufficient permeability of veins, arteries and capillaries, heart attacks and strokes.
- Also the use of pike lies in the minerals that are in its meat. The fish contains phosphorus, nickel, iodine, fluorine, magnesium, calcium, sodium and molybdenum. These minerals have a beneficial effect on the digestive system, help normalize the hormonal background, are necessary for the normal functioning of the musculoskeletal system. Including pike in your diet, you provide your body with the necessary substances, increase immunity , and saturate the body with proteins.
Contraindications
Despite all the advantages, this fish has its drawbacks, for example, it is not recommended to eat dishes from it to those who have an individual intolerance to this product. It is equally important to follow the rules of pike cooking, otherwise the dish can be very fat, and it can not be eaten without the risk of gaining extra pounds. Experts recommend to extinguish this fish with vegetables or make from it steam cutlets, and not fry in vegetable oil or batter.