Spanish mackerel is rich in nutrition when eaten too much, but it should pay attention to the high protein of fish and not indigestion. Every100g of meat contains more than 0/9g of protein/kloc-and 2.5g of fat. The meat is firm, delicious and nutritious. Its liver is the raw material for extracting cod liver oil.

The general population can eat it. It is especially suitable for patients with cough and asthma weakness, anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.

Extended data

There are two kinds of edible Spanish mackerel: "silver carp and swallow". The former is smaller, about 25 cm, while the latter is 40 to 50 cm more. Swallow fish sold in the market has less spine and good meat quality, but its output is also less than that of silver carp. Therefore, "Yanfu" with fewer thorns is more suitable for stuffing, while "Dujuan" is more suitable for stewing. Of course, "Yanfu" braised in brown sauce is also quite delicious.

Spanish mackerel is tender, delicious and nutritious, and rich in protein, vitamin A, minerals (mainly calcium) and other nutrients.

Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative 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.

According to the food analysis, the water content of Spanish mackerel is about 73%-74% (105℃ direct drying method for 5 hours), the ash content is about 0.9%, and the total protein content (kjeldahl nitrogen) is about 22g/ 100g.

References:

Baidu encyclopedia: Spanish mackerel