In the post-Soviet countries, squash is used quite often, which can not be said of the West, where it can be attributed to delicacy products. This fish lives in both salt and fresh water. The most common sprat is spicy salting, canned in tomato sauce and sprats . This popularity has gained such popularity thanks to its availability and useful properties. Low calorie sprats and ease of cooking make it one of the most favorite fish delicacies of modern housewives.
Composition of sprat
100 grams of sprats contain 61 grams of water, cholesterol, ash, unsaturated fatty acids, vitamins B1, B2, D and PP, as well as minerals such as nickel, fluorine, calcium, zinc, magnesium, potassium, chlorine, phosphorus, molybdenum and iron. Calorie content of sprat is quite low and amounts to only 137 calories in 100 grams of product. The caloric content of this fish will vary depending on the way it is cooked. For example, caloric content of sprat in tomato is 182 kcal in 100 grams of the finished product.
Benefits and harm of sprat
Benefits of sprats are polyunsaturated fatty acids that act against the appearance of atherosclerosis. They also reduce the amount of triglycerides of low density and harmful lipoproteins. Proper preparation of sprat will be useful for people with cardiovascular diseases.
A large amount of calcium has a beneficial effect on the work of many organs and systems of the body. Calcium forms bone tissue, and, therefore, contributes to the preservation of a snow-white smile, strong bones and beautiful posture. The greatest amount of calcium and phosphorus is contained in the ridge, tail and scales. Therefore, when preparing the squish, do not separate it from the bones.
People with diseases of the digestive system should not use sprat in tomato, as vinegar, which is part of canned food, can irritate the walls of the stomach and intestines.