European crucian carp

Crucian carp is rich in trace element zinc, which can not only reduce the content of triglycerides, but also remove cholesterol from blood vessel walls, maintain the elasticity of blood vessels, and effectively prevent hyperlipidemia, arteriosclerosis and cardiovascular and cerebrovascular diseases.

Crucian carp is best stewed or steamed to play a better nourishing role; Because of its high cholesterol content, crucian carp roe is not suitable for patients with hyperlipidemia.

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carp

Most of the fat in carp is composed of unsaturated fatty acids, which has a good cholesterol-lowering effect; Magnesium can reduce fat accumulation caused by poor metabolism and improve cardiovascular immunity.

When eating carp, it should be noted that unsaturated fatty acids in carp are easily oxidized, while vitamin E contained in peanuts has antioxidant effect. When they are eaten together, it is beneficial to better absorb nutrients.

Patients with malignant tumor, bronchial asthma, mumps, urticaria and eczema should not eat carp.

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cod

Magnesium in cod has a good protective effect on cardiovascular system, which can reduce the content of cholesterol in blood, prevent arteriosclerosis, dilate coronary artery and increase blood supply to myocardium.

Eating cod and tofu together can not only complement each other in nutrition, but also enhance the effect of calcium supplementation. However, it should be noted that the skin of cod contains a lot of purine, which should be banned for gout patients in uric acid is too high.

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eel

Eel is rich in vitamin B2, which can protect blood vessel health, prevent lipid deposition, promote cholesterol excretion in liver and blood, and effectively prevent obesity and fatty liver. In addition, eel is rich in manganese, which can inhibit the production of free radicals in blood and is beneficial to the transformation and transportation of triglycerides and cholesterol in human body.

Now the eel should be slaughtered and cooked, because the histidine in the eel will be quickly converted into a toxic substance histidine after death, and people are prone to dizziness, headache, palpitation, chest tightness and other poisoning symptoms after eating.

Eels are not suitable for eating because of wind, pruritic skin diseases and chronic diseases, such as bronchial asthma, tuberculosis of lymph nodes, cancer and lupus erythematosus.