List of articles: 1. Do you often eat Spanish mackerel? What effect does it have on the body? 2. What are the benefits of eating Spanish mackerel? 3. Nutritional value and efficacy of Spanish mackerel 4. Nutritional value of Spanish mackerel 5. Nutritional composition of Spanish mackerel 6. Nutritional value and efficacy of Spanish mackerel Do you often eat Spanish mackerel? What effect does it have on the body? Spanish mackerel, also known as mackerel (scientific name), is a marine economic fish with high edible value.
Many people like to eat it because it has many advantages.
So the question is, what is the nutritional value of Spanish mackerel? The following are introduced one by one.
The scientific name of Spanish mackerel is "herring", which is mainly distributed in Bohai Sea, Yellow Sea, East China Sea and North Korea.
Its body is smooth and beautiful, showing a spindle shape.
Its body length is generally 0.3~0.5 meters, and the longest can reach 1 meter.
The back is blue-black with blue spots, and the abdomen is silver-gray.
It is used to floating near the water surface, and its tail fin and dorsal fin are usually exposed.
Spanish mackerel sometimes jumps out of the water, and the scales are sparkling and spectacular.
Spanish mackerel meat is thick and solid, garlic cloves are red, delicious and less prickly.
Spanish mackerel is a kind of marine fish with tender meat, delicious taste and rich nutrition.
It is rich in protein, vitamin A, vitamin B 1, vitamin B2, vitamin E, calcium, iodine and other nutrients, and is a very good food for anemia and malnutrition infants.
Spanish mackerel is rich in unsaturated fatty acids, among which DHA content is high.
Applicable people
Most people can eat it.
Taboo crowd
Patients with digestive tract diseases should not eat it.
Edible efficacy
1. relieving cough and asthma: Spanish mackerel has the function of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma.
2. refreshing and anti-aging: Spanish mackerel also has the function of refreshing and anti-aging.
Regular consumption has a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
3. Nourish yin and tonify deficiency; Spanish mackerel has the function of replenishing essence and deficiency, and is suitable for people with chronic diseases, physical weakness or fatigue.
4. Giving children Spanish mackerel can supplement the development of intelligence, and can also achieve the effect of naming and protecting eyesight.
The effect of eating cod liver oil extracted from Spanish mackerel will be better.
Nutritional value of Spanish mackerel
1. Spanish mackerel has a variety of nutritional values and is called "one of the top ten most nutritious marine fish".
2. Spanish mackerel is tender, delicious and rich in nutrients, such as protein, vitamin A and minerals.
3. The water content of Spanish mackerel is about 73%~74%( 105 directly dried for 5 hours), the ash content is about 0.9%, the total protein content (kjeldahl nitrogen) is about 22g/ 100g, and the fat content is 2.5g.
Cooking method of Spanish mackerel;
1. Braised mackerel; (1) Wash the internal organs and cut into pieces with an oblique knife. (2) Put the cut fish into a container and marinate it with proper amount of salt and rice wine for fifteen minutes.
Take a proper amount of flour, pick up the fish and roll in the flour.
(4) Oil the hot pot and fry the fish with the flour in the pot.
Prepare some raw flour when frying fish (take proper amount of raw flour and sugar, add a little water and soy sauce and mix well), chop garlic, shred ginger and cut onion into chopped green onion for later use.
After frying on both sides, add minced garlic and shredded ginger and fry until cooked.
Then add half a bowl of water to boil.
Stew until one third of the water is left, and pour in the cornflour.
You can finally turn off the juice.
2. Other common Spanish mackerel practices include fried Spanish mackerel/Spanish mackerel balls/Spanish mackerel hot pot/Spanish mackerel jiaozi/grilled Spanish mackerel, etc.
If you have tasted all these flavors, try the fresh mackerel in the vacuum bag of Yashengzhai.
Why do you recommend Yashengzhai? Fresh Spanish mackerel
First of all, Yashengzhai is a crock brand with special flavor for more than 30 years, with excellent market sales and reputation and unique flavor.
Crosstalk master Li Jindou, the teacher spoke for him.
Because the founder is Yasheng Mencius, one of the descendants of 72 generations, the skill of making soup in crock has been passed down from generation to generation in his family, and he founded Yashengzhai brand.
The aim is to "inherit the spirit of elegance and benevolence and build a century-old brand of integrity".
Will be passed down from generation to generation, and the carefully studied traditional crock food will be better developed.
Secondly, it is the taste.
To know how to recommend a delicious food to others, safety is one of them, and the most important thing is taste.
As I said just now, the dishes of Yashengzhai brand adopt the traditional cooking techniques and secret recipes handed down from generation to generation by Meng's crock soup.
Through the research and development of past dynasties, on the basis of retaining the traditional flavor, it is more and more in line with the changing needs of modern people for food.
The combination of traditional crock cooking technology and modern production equipment is more hygienic and efficient while retaining the traditional taste.
The secret of crock soup is to select more than 20 kinds of herbal spices and carefully mix them.
The rich soup not only locks the fat and tender taste of the ingredients, but also makes the meal mellow and rich.
After careful tasting, the taste buds can feel the freshness/fragrance/sweetness/alcohol blooming on the tip of the tongue, leaving a lasting aftertaste.
In addition to crock fish series, fish products can also be used for fresh food.
Yashengzhai's silkworm chrysalis series, bean products series, meat products series and roasted seeds and nuts series are also products with unique flavor and delicious secret recipe.
Delicious, safe, cost-effective and inexpensive.
Tmall and Tmall, supermarkets and stores/supermarkets in most areas of our country have ready-to-eat specialties of Yashengzhai.
Friends you like can try it.
This circle of countless earthenware dishes is not to your taste.
I also feel the inheritance and evolution of food culture in the history and culture of China.
What are the benefits of eating Spanish mackerel to your health? Eating Spanish mackerel can replenish the brain.
Fish contains DHA (docosahexaenoic acid, commonly known as "brain gold") and EPA (eicosapentaenoic acid), which belongs to "ω-3 long-chain polyunsaturated fatty acids" and is an essential fatty acid for human body.
They are very important for the early development of the brain and vision, and their contents are very high in the cerebral cortex and retina.
It should be noted that fish contains methylmercury, which is often accompanied by DHA/EPA.
Scientists have confirmed that methylmercury has neurodevelopmental toxicity, especially to fetus and newborn.
However, after careful study, the Food and Agriculture Organization of the World (FAO) and the World Health Organization (WHO) believe that the advantages of eating fish outweigh the disadvantages, but how many fish to eat and what fish to eat cannot be generalized.
Chinese scientists investigated more than 30 kinds of marine fish that people eat most often in Zhoushan fishing ground, and estimated the IQ changes caused by eating fish. The results show some interesting findings:
1. The content of DHA/EPA in bonito (a close relative of tuna) is the highest, but the more you eat, the worse the brain tonic effect.
2. Oblique-toothed sharks have the most methylmercury (the same is true for shark fins), but their IQ drops after eating them, so don't think that expensive ones are necessarily good.
3. The content of methylmercury in mullet is the lowest, but the content of DHA/EPA has slowed down, and the effect of nourishing brain is average.
4. According to the diet structure of ordinary people, the best brain tonic effect is Spanish mackerel; The second place is saury, but the price is higher.
5. Golden pomfret, sea bass and small yellow croaker also have good brain-strengthening effects, and their prices are relatively approachable.
Extended data:
Different fish need to eat different amounts to achieve the best brain tonic effect.
The four fish recommended above, Spanish mackerel, golden pomfret, perch and small yellow croaker, have the best weekly consumption: two halves of Spanish mackerel; Golden pomfret 3 and a half; Sea bass 3 and a half; Small yellow croaker 4 Liang.
Farming salmon is also a good choice. You can get enough DHA/EPA by eating about 3 Liang a week, but its price is slightly higher than the above four kinds.
Because some common marine fish are not included in the study, such as cod, saury, catfish, turbot, etc., no specific suggestions can be given here.
Generally speaking, the more wild, deep-sea, large, carnivorous fish, the more you should be careful.
Another study shows that the DHA content of fatty acids per 100g of female breast milk in coastal areas and rivers and lakes areas is 0.47 and 0.4 1g respectively, so some researchers suggest that freshwater fish and marine fish can eat half each.
People's Network-Eat fish to nourish the brain, and Spanish mackerel wins.
The nutritional value and efficacy of Spanish mackerel, also known as Spanish mackerel (scientific name), is a bony fish, mackerel family.
There are many kinds, such as "Chinese mackerel", mackerel, blue spotted mackerel, spotted mackerel, Kangshi mackerel and so on. What are the common names of mackerel? Swallow fish, plate fish, bamboo fish, sharp horse, green arrow, etc.
Sharp teeth, agile swimming, fierce temperament, generally 0.26-0.52 meters long, the longest up to 1 meter, weighing 20 kilograms. It is distributed in the western part of the North Pacific, and also in the Yellow Sea and Bohai Sea in China. It belongs to warm pelagic fish, feeds on pelagic fish, migrates in groups in summer and autumn, and some of them enter Bohai Sea to lay eggs. In autumn, it often forages in groups near coastal islands and reefs, and is one of the northern economic fish.
Nutritional value of Spanish mackerel
Spanish mackerel is tender, delicious and nutritious. Every100g of meat contains more than 0/9g of protein/kloc-and 2.5g of fat. Its liver is the raw material for extracting cod liver oil.
Spanish mackerel has the functions of strengthening the body, refreshing the brain and preventing aging, and is especially suitable for people with postpartum weakness and neurasthenia.
Edible value of Spanish mackerel
1. Cough and asthma relieving
Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma.
2. Refreshing and anti-aging
Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
The nutritional value of Spanish mackerel Brief introduction to the nutritional value of Spanish mackerel 1, Spanish mackerel meat is rich in protein, vitamin A, minerals (mainly calcium) and other essential nutrients for human body every day. Eating Spanish mackerel can supplement calcium for the elderly, strengthen bones and prevent diseases such as osteoporosis in the elderly; Old people can often supplement calcium, which is good for preventing osteoporosis.
Children who often eat Spanish mackerel can improve their eyesight and protect their eyesight. Eating cod liver oil extracted from Spanish mackerel is better.
Children who often eat Spanish mackerel can play a role in nourishing the brain and improving intelligence, and can be smarter.
2. Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma.
Therefore, cough and expectoration often occur. You can often eat Spanish mackerel, which can relieve cough and asthma and replenish qi and blood.
3. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
Mom can eat more Spanish mackerel after delivery, supplement qi, blood and energy, which will help her recover as soon as possible.
Spanish mackerel can nourish the brain and resist aging, which is good for preventing neurasthenia and can also play a role in nourishing qi and blood.
Nutritional components of Spanish mackerel
Spanish mackerel, also known as mackerel and tuna, is long and flat, showing a spindle shape.
The body surface is covered with small round scales, the back is blue-black, the abdomen is silver-gray, and there are black round spots in the center of the body.
So what are the nutritional components of Spanish mackerel?
Introduction to Spanish mackerel knowledge:
Spanish mackerel is mainly produced in Bohai Sea, Yellow Sea and East China Sea, with the most output in Shandong coastal area.
The spawning period of Spanish mackerel is April in Bohai Sea, May in Yellow Sea and July in East China Sea.
Spanish mackerel is spindle-shaped, its head is larger than its height, its mouth is large and inclined, its back is blue-black, its abdomen is silver-gray, its sides have black spots of different sizes, and its lateral lines have irregular stripes. There are two dorsal fins separated by a small distance. There are 8-9 small fins behind its dorsal fin and gluteal fin, and the caudal fin is deeply forked.
Spanish mackerel meat is thick and solid, garlic cloves are red in color, delicious and less prickly.
Nutritional analysis of Spanish mackerel;
1. Spanish mackerel is tender in meat, delicious in taste and rich in nutrients such as protein, vitamin A and minerals.
2. Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma;
3. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
Spanish mackerel supplementary information:
1. Avoid drinking tea before and after eating fish;
2. Spanish mackerel contains more fat and is easy to burn. Fish oil poisoning will also occur after aging. If left untreated, it is easy to be poisoned after eating, so pay attention.
Spanish mackerel is suitable for people:
Ordinary people can eat it, especially for people with weakness, cough and asthma, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
Therapeutic effect of Spanish mackerel;
Chinese medicine believes that Spanish mackerel has the effect of benefiting qi and relieving cough, and has a certain effect on weak cough and asthma;
Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
Spanish mackerel practice instruction:
1. Spanish mackerel is rich in fat, fresh and delicious, and is mostly used for household consumption. You can cook it after washing, which is most suitable for stewing;
2. Spanish mackerel is also suitable for braising and stewing; Its meat can also be used as stuffing.
The difference between Spanish mackerel and herring
Are Spanish mackerel and herring stupid? In fact, careful identification can still be distinguished.
Spanish mackerel has fewer thorns and herring has more thorns, but herring is tender, with seeds in its belly and fish oil in its male, which is more delicious.
In addition, the fishy smell of Spanish mackerel is not as heavy as that of herring, so simply use ginger slices when removing fishy smell.
Black herring is a blue fish, mainly distributed in the plain area south of the Yangtze River in China, with a cylindrical body.
The abdomen is flat and round, with no abdominal margin.
The tail is slightly flat.
Kiss is blunt, but sharper than grass carp.
The dorsal fin and the anal fin have no hard spines, and the dorsal fin is opposite to the ventral fin.
The back and upper part of the body are bluish black, the abdomen is grayish white, and all fins are grayish black.
Both Spanish mackerel and herring have high nutritional value, but if you are afraid of too many fishbones, it is better to eat Spanish mackerel.
How to choose Spanish mackerel
Spanish mackerel, a kind of fish with few thorns and delicious taste, will make people feel fresh and memorable when sent into the mouth.
Spanish mackerel is very delicious when used for stewing, steaming, frying, or making meatballs and jiaozi.
Let's see how to choose Spanish mackerel!
1, Spanish mackerel is straight, so it doesn't bend when held. This kind of fish has no peculiar smell and is very fresh.
2. There is a line on the back of the local Spanish mackerel with starlight spots, and the belly of the fish is white.
3. Hold the fish with your fingers and release it, and the fish will bounce back immediately.
4. Open the gills and see that the gills are bright red, indicating that the fish is extremely fresh.
5, look at the fish eyes, the eyes are black and bright, not turbid, indicating a high degree of freshness.
6. When the Spanish mackerel is cut open, the lines of the fish are clear, the meat is firm, the blood is bright red and the freshness is high.
7, stale Spanish mackerel, the fish will spread out after cutting the knife, not into pieces.
The nutritional value and efficacy of Spanish mackerel 1, the practice of Spanish mackerel: put oil in the pot, pour in onion, garlic slices, ginger slices, dried pepper and star anise, which is very fragrant.
Add Spanish mackerel and stir-fry for two minutes.
Add light soy sauce, dark soy sauce and cooking wine, stir well.
Add water, salt, sugar, chicken powder and juice to the fire.
2. The nutritional value and efficacy of Spanish mackerel:
(1) relieving cough and asthma. Many people have symptoms of asthma and cough, and often take the initiative to use some drugs to relieve cough and asthma. Eating too much is bad for their health, so it is suggested to improve it through diet, just like Spanish mackerel has this effect.
Spanish mackerel meat is very delicate, delicious and nutritious. As far as we know, it is rich in protein and vitamin A, as well as minerals and trace elements.
Spanish mackerel has a very good effect of invigorating qi and relieving cough, and has a certain therapeutic effect on weak cough and asthma. Of course, it can only help to improve, and it can't replace drugs to deal with this problem.
(2) Anti-aging. Everyone is afraid of aging. In fact, eating Spanish mackerel can delay aging.
Spanish mackerel can better handle the dose of free radicals produced in the body, protect normal cells, avoid being hurt by them, promote the metabolism of the body, keep the body relatively young, and be of great help to delay the arrival of aging.
(3) Other functions: Spanish mackerel is suitable for the general population, both young and old, but it needs to be stopped in the case of digestive tract diseases.
Spanish mackerel can play a refreshing role. Regular consumption can treat anemia, premature senility, malnutrition and postpartum weakness. Friends with neurasthenia can also eat more, which has an auxiliary effect.
It is enough to introduce the efficacy and function of octopus here. Thank you for taking the time to read the contents of this website. What are the nutritional components of octopus? Don't forget to look up information about the efficacy and function of octopus on this website.