Many people love this fish. It has a pleasant aroma, is extremely tasty and can be purchased in almost any grocery store. But, before including it in the diet , let's figure out the benefits and harm of smoked mackerel for the body.
Is smoked mackerel useful?
Many experts still argue about the benefits of smoked mackerel. Let's consider what arguments they lead to the confirmation of one and the other point of view. So, the harm of this fish can be:
- in a high content of carcinogens;
- in toxic phenol, which can be formed when fish are treated with "liquid smoke";
- a high salt content that causes swelling, and is contraindicated in people with kidney disease;
- in the possibility of unscrupulous producers to use stale carcasses, "masking" them with the smell of smoking.
It is these arguments that lead the "opponents" of this dish.
Now let's figure out how useful smoked mackerel is. First, smoking does not add extra oil to the fish, as it does when frying. This means that the dish contains only "natural" original fat.
Secondly, mackerel contains amino acids, vitamins A, E, D. These substances are necessary for the smooth operation of many systems of the human body. Vitamin A is essential for the liver, but D and E have long been known as essential for the beauty of the skin, nails and hair vitamins. In addition, a high content of fatty acids also helps to strengthen the human immune system.
And, finally, mackerel contains a lot of protein, which is necessary for muscles. It is he who is the main material for their development and growth.
Thus, there is no unequivocal opinion about the benefits of this smoked fish. Whether to include it in your menu, everyone should decide.