Why seafood is useful and which types are better

Shrimps, mus­sels and oth­er seafood are both tasty and very healthy. What is their use? Let’s not get bored list­ing all 38 use­ful trace ele­ments and a whole com­pa­ny of vit­a­mins that lurk in all this salty yum­my. Just four basic facts about seafood will be enough to make friends with aquat­ic del­i­ca­cies.

Pho­to: Bur­da-media

4 Benefits of Seafood:

1. Seafood is non-caloric

Unlike tra­di­tion­al­ly fat­ty Slav­ic meat dish­es, south­ern and east­ern sea del­i­ca­cies are dietary. The low­est-calo­rie of them are mus­sels (100 g con­tains about 60 kcal). Most calo­ries (com­pared to their coun­ter­parts) in oys­ters — about 150 per 100 g. Squids and shrimp — in the mid­dle: 100 and 80 kcal, respec­tive­ly.

2. Seafood is nutri­tious

At the same time, in terms of nutri­tion­al val­ue, the inhab­i­tants of the salty ele­ment give a sol­id head start to riv­er and land ani­mals. More pro­tein is found only in the pro­teins of chick­en eggs. More­over, if the body takes five hours to process this impor­tant sub­stance from meat, then pro­tein is absorbed twice as fast from marine life.

3. Seafood Pro­vides Iodine

There is almost no fat in mol­lusks (for healthy fats, con­tact the neigh­bor­hood — sea fish), but iodine is a hun­dred times more than, say, in beef. Every­one has already heard that this ele­ment is need­ed by the thy­roid gland like air. But not every­one knows that organ­ic iodine, which is found in seafood, is excret­ed nat­u­ral­ly by the body in excess. There­fore, there is no risk of “over­dose”. And from arti­fi­cial­ly iodized prod­ucts — all is absorbed, so you can over­do it.

4. Seafood con­tains tau­rine

Anoth­er very use­ful sub­stance that is deliv­ered to us from sea waters is the amino acid tau­rine. It reg­u­lates blood pres­sure (and there­fore essen­tial for hyper­ten­sion), helps pro­duce insulin (and there­fore main­tains prop­er blood sug­ar lev­els), and pro­motes the nor­mal metab­o­lism of potas­si­um and oth­er min­er­als (and there­fore pre­vents heart rhythm dis­tur­bances).

What are the benefits of shrimp

Pho­to: Bur­da-media

How rich. Vit­a­min B12, which is nec­es­sary for the pro­duc­tion of hemo­glo­bin and strength­en­ing the ner­vous sys­tem. Shrimp is a store­house of iodine and pro­teins. Fat in it is only 1–2%, and there are prac­ti­cal­ly no car­bo­hy­drates.
What do they eat with. These ten­der crus­taceans are easy to cook: pour a bag of frozen prod­uct into salt­ed boil­ing water and cook for 15–20 min­utes. And only then you can use them in a sal­ad (for exam­ple, with avo­ca­do) or eat them as they are, pour­ing sauce to your taste. The most cor­rect are shrimp dish­es fla­vored with lemon juice (in gen­er­al, all seafood is friend­ly with cit­rus fruits).

What are useful squids

How rich. “Sea gin­seng” got its nick­name for a rea­son: it con­tains phos­pho­rus, iron, and oth­er use­ful min­er­als in abun­dance; B, PP, oth­er impor­tant vit­a­mins; valu­able polyun­sat­u­rat­ed fats. Tox­ins are removed from the body, cho­les­terol lev­els are low­ered, and the car­dio­vas­cu­lar sys­tem is strength­ened.
What do they eat with. Hav­ing defrost­ed the semi-fin­ished prod­uct, remov­ing the film from it, wash­ing and boil­ing for 3–5 min­utes, we will get nutri­tious raw mate­ri­als for cold snacks and fill­ing for pies. And you can, cut into strips, roll in flour, fry and stew in sour cream sauce. But what you should not get car­ried away with is salt­ed and smoked squid in bags.

What are useful mussels

Pho­to: Bur­da-media

How rich. In addi­tion to the tra­di­tion­al marine set of vit­a­mins and microele­ments, they con­tain espe­cial­ly a lot of the amino acid methio­n­ine, as well as cobalt. They improve metab­o­lism and immu­ni­ty, stim­u­late the process of hematopoiesis and increase over­all tone. Use­ful for phys­i­cal and men­tal stress, essen­tial for ath­er­o­scle­ro­sis.
What do they eat with. These boiled clams make deli­cious sal­ads. And with mus­sels, omelet or pilaf are good: both health­i­er and tasti­er than with meat. How­ev­er, in some peo­ple they cause an aller­gic reac­tion.

What are useful crabs

Pho­to: Bur­da-media

How rich. They have enough cop­per and zinc, which strength­en the immune sys­tem and help resist infec­tions. And a num­ber of use­ful acids help fight car­dio­vas­cu­lar dis­eases. Crab del­i­ca­cies reduce the like­li­hood of blood clots in the blood ves­sels and pre­vent ane­mia.
What do they eat with. The crab is a del­i­cate ani­mal, it must be processed as quick­ly as pos­si­ble, imme­di­ate­ly after being caught. They are sold boiled-frozen or in the form of canned food. From this semi-fin­ished prod­uct, you can make a sal­ad (with fruits, veg­eta­bles or rice) or a hot dish: soup or meat­balls, fill them with piz­za or pan­cakes. Hunters for live crabs cook them right in their nat­ur­al envi­ron­ment, that is, boil them in sea water.

Edi­tor’s advice. In addi­tion to use­ful prop­er­ties, the inhab­i­tants of the sea have one more thing: they are good at accu­mu­lat­ing harm­ful sub­stances from pol­lut­ed water. So it is worth con­sid­er­ing the eco­log­i­cal clean­li­ness of the place of catch. It is impor­tant to remem­ber that seafood del­i­ca­cies can­not with­stand repeat­ed freez­ing. You also need to con­sid­er that crab sticks are dis­tant­ly relat­ed to seafood — and have no rela­tion­ship with crabs. Bio­log­i­cal­ly active sub­stances and vit­a­mins are washed out of the raw mate­ri­als at the stage of minced fish prepa­ra­tion, but there is a lot of starch and fla­vor­ing dyes.

The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.