Useful properties of pink salmon for humans. The pros and cons of pink salmon, its benefits and harm to the body Is pink salmon oily fish

The benefits and harms of pink salmon are often not considered by housewives who use the product for daily dinner. But the high content of vitamins and trace elements helps some people with gastrointestinal pathologies. intestinal tract solve your nutritional problems. Before you include fish in your diet, it is worth considering the beneficial properties and contraindications for its frequent use.

What does pink salmon look like and where is found

This fish belongs to the salmon family, like trout or salmon, and got its name as a result of the formation of a hump on the back of the male before spawning. Among all varieties of salmon, pink salmon is the least oily. Pink salmon lives in oceans and coastal waters.

The appearance of the fish is interesting - its back is dark blue, the sides are silver, and the belly has a persistent White color. Among distinguishing features it is possible to distinguish the absence of teeth in the tongue, the presence of large oval spots dorsal and anal fin. During the spawning period, the appearance of pink salmon changes - the abdomen becomes yellow in color, and behind the fish becomes pale gray.

Composition of pink salmon

Pink salmon meat is useful because of the wide variety of vitamins and useful microelements contained in the composition. Among them are:

vitamins of group B, A, D, C, PP;
macroelements - sulfur, potassium, magnesium, sodium, phosphorus;
trace elements - zinc, iodine, fluorine, chromium, iron and others.

It contains a lot of fatty acids that are responsible for the youthfulness of the cells of the human body.

How many calories in pink salmon

Benefits encourage people to consume fish during weight loss or compliance therapeutic diet. This exercise is allowed and recommended by doctors, since the calorie content of pink salmon per 100 grams is a little more than 100 kcal.

During cooking, calories useful fish changes, which can be seen in the table.

Useful properties of pink salmon

The benefits of pink salmon for the body:

fatty acids are involved in the restoration of bone tissue, provide protection from the effects of toxins;
substances contained in fish meat are involved in the process of lipid metabolism, have a positive effect on the functioning of the organs of the gastrointestinal tract;
fatty acids do not harm the body, but only contribute to the restoration of fat balance in the subcutaneous layers - as a result, the former elasticity and firmness of the skin returns (excellent prevention of cellulite);
calcium has a beneficial effect on human nails and hair;
oxygen enrichment of cells is carried out - this normalizes cellular metabolism;
improves the functioning of the endocrine glands;
there is an improvement in the functioning of the central nervous system;
the beneficial substances of fish have a positive effect on blood sugar levels.

Useful properties of pink salmon are in the prevention of diseases such as diabetes, stomach ulcers, arthritis, asthma, hypertension.

Important! For the normal functioning of the body, it is enough to cook dishes once a week - after heat treatment, the beneficial substances are stored in the product.

You can learn more about the benefits and harms of the product from the video:

The benefits of pink salmon for women

Useful properties for a woman:

pink salmon is dietary product due to low calorie content, so it can be used for weight loss;
promotes cell regeneration - preserves youthfulness of the skin;
brings benefits reproductive functions women;
prevents the development of depression and insomnia;
controls the balance of hormones produced by the thyroid gland - this helps prevent the development of pathologies thyroid gland.

Pink salmon has a beneficial effect on genitourinary system, so women should eat fish in the presence of cystitis - substances prevent exacerbation.

Pink salmon during pregnancy and breastfeeding

Pink salmon to a nursing mother can be harmful - more precisely, provoke an allergic reaction in a child. All due to the presence of fatty acids, increased amount vitamin C. Therefore, before consuming pink salmon, a woman during lactation is recommended to introduce white fish. If the child does not show any changes in skin, you can start cooking red fish.

What is useful pink salmon for men

The benefits of fish for men is to increase the potency and motility of spermatozoa. You should not take fish as a cure for infertility, but when planning a child, it is recommended to introduce stewed or steamed pink salmon into the diet.

Is it possible to give pink salmon to children

Pink salmon for children is pure meat without preservatives with useful properties, rich in calcium, iron and vitamins. Substances presented promote growth bone tissue and prevention of rickets. But pink salmon is given to a child not earlier than 3 years of age, when the absence of an allergic reaction to white fish is confirmed.

Pink salmon for weight loss

The benefits of pink salmon for weight loss have already been mentioned - despite the low calorie content, meat has a high energy value (this contributes to long-term saturation). Additionally, fish meat is a protein that is necessary for the construction of muscle tissue.

Pink salmon on a diet can be consumed in quantities greater than recommended by a doctor. It does no harm, losing weight will not have to count calories during the day and suffer from a lack of vitamins. Fish should be cooked with minimal heat treatment - steamed or baked.

Is it possible to eat pink salmon with diabetes

The beneficial substances of fish contribute to the control of hormone production, which is why it must be consumed in diabetes of any type. In addition, she has an average glycemic index- only 54, so it is allowed to eat a full portion of the dish. To preserve the properties and not harm yourself, the fish is stewed or baked.

Is pink salmon good for gastritis and pancreatitis

Fish in the presence of human diseases of the gastrointestinal tract is useful in small quantities. Excessive consumption of pink salmon can be harmful - provoke an exacerbation of an ulcer and an attack of gastritis due to increased fat content and prolonged digestion in the stomach due to increased density meat fibers.

Attention! You can not eat fish fried or salted. Preference should be given only to boiled or baked fish - it retains its beneficial properties best of all.

Useful properties of pink salmon caviar

Caviar has all the useful properties that the fish itself, so there is no need to talk about its benefits for a long time. But despite the beneficial properties, in large quantities the product is harmful - it provokes the development of an ulcer or its exacerbation. Everything is explained by the increased content of salt, which is used for salting and subsequent preservation.

Do pink salmon eat milk

It is a mistake to think that milk is a fatty product. They contain polyunsaturated fatty acids of the Omega-3 type, which benefit the cells and mucous membranes of the body. Milk is harmed only when it is consumed excessively, for example, in salted form - useful properties they are practically non-existent.

The benefits and harms of canned pink salmon

Pink salmon in canned food is rich nicotinic acid or vitamin B3. Its beneficial properties include:

normalization of cholesterol levels in the body;
aid in the breakdown of proteins, fats and carbohydrates;
cleansing the body of toxic substances;
prevention of inflammatory processes;
dilation of blood vessels, resulting in improved blood supply to organs.

But the product can be harmful if a person has an allergic reaction - often a person suffers from an allergy to canned food.

Is there any benefit in salted and smoked pink salmon

The benefit of cold-smoked pink salmon is the ability to retain more useful properties. But at the same time, when smoked, oncogenic substances penetrate into the fibers of the fish, which provoke the development of cancer. Hot smoked meat is more dangerous because the smoke contains a large number of chemical compounds.

Attention! If a person likes cold or hot smoked fish, he should not get carried away with daily use. It is also forbidden to eat the skin, because it contains the most harmful substances.

Salted fish is harmful for its salt content - you should not get carried away with it in the presence of diseases of the gastrointestinal tract and the genitourinary system.

How to cook delicious salmon

Often, the preparation of fish of the presented variety is abandoned due to its dryness in finished form. But knowing the secrets, you can avoid mistakes:

it is recommended to purchase chilled fish, since after defrosting all the juices from the fibers are lost, which means that the benefits are reduced;
it is enough to bake in the oven for 20 minutes, the maximum is 30 minutes at large sizes carcasses;
before baking, it is recommended to grease the fish with vegetable oil in large quantities - oil is used for open baking in the oven;
if you want to bake fish at diet food, use the foil in which the carcass is wrapped, previously smeared with spices;
to prevent the fish from drying out, you can add lemon, orange, herbs and fresh vegetables to the carcass - everything is chopped into large slices;
black pepper, garlic, thyme, dill and various Italian seasonings go well with fish.

Depending on the cooking method, fish can be pre-marinated using vinegar, oil, lemon juice with seasonings. For pink salmon, it is better to prepare the sauce - you can mix it with a blender natural yogurt, honey, mustard and dill.

Harm of pink salmon and contraindications

Despite the beneficial properties, this fish can harm the body. It is necessary to highlight the following recommendations and prohibitions:

it is not recommended to eat fish in large quantities in the presence of kidney stones - acids in meat contribute to the formation of new stones;
since fish is able to speed up blood circulation, women should be careful when eating during pregnancy - it is not recommended to enter into the diet in the presence of high blood pressure;
this fish is capable of causing swelling of the limbs, since its digestion consumes the entire gastric juice, and this stimulates increased thirst;
fish is difficult for the stomach to digest, so you can not eat it at night.

Important! It is strictly forbidden to use pink salmon for people with allergies to fish and seafood. The product is harmful if in the human body increased content phosphorus and iodine.

How to choose and store pink salmon

It is better to buy fish chilled - so it will retain its beneficial properties. When choosing, you should pay attention to the color of the meat in the abdominal region - natural pink, without yellowish impurities, which indicate improper storage and spoilage of the product. The gills should be red - you should not pay attention to the intensity of the shade.

It is better not to postpone cooking, but immediately start cutting it. If this is not possible, you can put the carcass in the refrigerator, covering it with cling film. Chilled fish can be stored in the refrigerator for no more than 12 hours. In the absence of the possibility of cooking, the carcass is placed in the freezer.

Conclusion

The benefits and harms of pink salmon are considered in detail, on the basis of which everyone will draw their own conclusions, reconsider their attitude to fish and, possibly, introduce it into their diet. If the product was not previously present on the table, it is recommended to try it in all types of cooking in small quantities. So you can determine the best taste for yourself, as well as the subsequent sensation in the stomach. In the presence of heaviness and prolonged digestion, it is recommended to cook the carcass in crushed form.

Pink salmon is a true delicacy. For many people, the product is present in the diet. Specialists - nutritionists say that pink salmon can bring both benefit and harm to the body. Let's figure out together how to eat the meat of commercial fish for food correctly.

Habitat, fishing

The famous fish belongs to the salmon family, has the name "pink Pacific salmon". Habitat - the northern regions of the Pacific Ocean and the lower reaches of the rivers flowing into the Arctic Ocean. The life expectancy of pink salmon is slightly more than 2 years.

She is highly prolific. It got its name from characteristic feature. When males are in fresh water, before spawning, they form a growth in the form of a hump. The meat has a reddish-pink hue. Among commercial species, it is valued lower than salmon and chum salmon. The main areas of extraction are the lower reaches of the Amur and western Kamchatka.

Compound

Pink salmon meat contains many vitamins and minerals that provide normal work vital systems in the body:

Vitamin B6

Vitamin PP

Omega - 3

calories

A low-calorie product can permanently relieve hunger. Per 100 grams, the calorie content of pink salmon is 77 kcal. The meat of this fatty fish breed contains 60% of proteins, and carbohydrates are practically absent. This property ensures that the body is quickly satiated and maintains a feeling of satiety for a long time.

Useful properties of pink salmon for the body

Very often, the fish is forgotten about the benefits, undeservedly ignored, choosing from its more expensive relatives - trout or salmon, but unlike them, it is less fat.

Pink salmon nutrients are essential for health:

they are involved in the restoration of bone tissue, protecting cells from destruction and toxins,

useful substances take part in lipid metabolism, normalize the functioning of the organs of the gastrointestinal tract, slow down the aging process,

eating a variety of dishes from it will benefit the body, it rejuvenates and the fat balance in the skin is restored,

the skin condition noticeably improves - elasticity, firmness and healthy color will return to it,

will benefit the nails, they are also strengthened, thanks to calcium they get rid of brittleness.

And a little more about the benefits of pink salmon, it has other valuable properties:

oxygen enrichment of cells;

improving the functioning of the endocrine glands;

improving the activity of the central nervous system;

stimulation of metabolic processes in cells;

regulation of blood sugar levels.

Fish is considered a powerful antioxidant, it improves cerebral circulation and the functioning of the thyroid gland. If it is systematically eaten, then the risk of developing allergies, diabetes, stomach ulcers, arthritis, hypertension or asthma is reduced.

Nutritionists advise eating delicious pink salmon meat once a week, the maximum serving should not exceed 80 g.

About the benefits of pink salmon

The components are easily absorbed in the body. According to doctors, salmon reduces the likelihood of developing osteoporosis, thyroid disease, oncology, oncology, diabetes, and problems with the cardiovascular system.

Harm

Carefully inspect the product you are going to buy:

A real king-fish for dieters and healthy eating is pink salmon. Any person who pays attention to its composition can evaluate the benefits and harms of the product. When properly handled, a simple game fish turns into a delicacy with an exquisite taste. It is also extremely beneficial for the health of people of all ages. One of the positive aspects is the fact that the properties important for the body are preserved in the composition of products, regardless of the method of their culinary processing.

Basic information about pink salmon

The official name for pink salmon is Pacific salmon. Own vernacular name the fish received for the presence of a special growth, similar to a hump, which is present on the back of mature males. Being the most budgetary of the vast family of salmon fish, pink salmon is considered one of the healthiest seafood. Its caviar is not inferior to salmon in its value and nutritional value, but differs only in the smaller size of eggs.

During its life, pink salmon grows up to about 65-75 cm and gains about 3 kg in weight (males - up to 5 kg). The Pacific salmon spends most of its life in the ocean, but goes to freshwater rivers to spawn. It is worth considering that only fish caught in the ocean can represent gastronomic and nutritional value. In fresh water, its meat turns from pale pink to whitish and completely loses its original taste characteristics.

The composition and useful properties of pink salmon

Nutritionists consider pink salmon one of the essential components of proper and nutritious nutrition. Thanks to the unique chemical composition, which differs even from other representatives of the salmon family, this fish is able to provide the following types of effects on the body:

There is a restoration of cells and tissues. The processes leading to destructive changes in organs and systems slow down. The body is literally renewed, not so actively aging.

Tip: Like many other seafood, pink salmon contains a lot of iodine. This fact can be used to improve the condition of thyroid dysfunction. But first you need to contact an endocrinologist who will confirm the effectiveness of such a “treatment” and its safety.

in meat delicious fish contain substances involved in lipid metabolism. They allow you to adjust the digestive processes in a way that is optimal for the body.
Cells are more actively saturated with oxygen, which accelerates cellular metabolism.
The level of sugar in the blood is normalized, the synthesis of hormones by the endocrine glands is stimulated.
The use of salmon contributes to the removal nervous tension. Fatty acids increase the functionality of the brain, which leads to more quick recovery body during rest.
The systematic inclusion of pink salmon in the diet in moderate amounts reduces the risk of developing diabetes, peptic ulcer, arthritis, hypertension, bronchial asthma. It significantly alleviates the condition of people prone to allergies, lowers the reactivity of the body.
Positive changes are also visible on the outside. The fat balance of the epidermis is normalized, the body is rejuvenated. The skin becomes elastic and elastic, returns a healthy color. Nails receiving calcium cease to exfoliate and become stronger.

To achieve the above results, it is enough to consume pink salmon once a week in the amount of 50-80 g. Increasing the frequency and exceeding the indicated dosages will not bring more benefits. This can only provoke the development of negative consequences.

Harm of pink salmon, contraindications for use

100 g of raw pink salmon contains 140 kcal. During the temperature or physical processing this figure rises, but still does not reach too high numbers (213 kcal - maximum). But only if the dosage is maintained, the fish will be beneficial for the body and will allow you to get rid of extra pounds. The nutritious product perfectly satisfies hunger and is slowly digested. Due to this, re-hunger occurs very slowly.

If the dosages are observed, pink salmon is not capable of harming the body, it does not contain carcinogens, carbohydrates or saturated fatty acids. True, there are several contraindications to the introduction of the product on the menu:

Thyroid lesions.
Chronic diseases of the digestive system and liver.
Allergy to seafood.
Conditions in which it is forbidden to use products with high content phosphorus and iodine.
Breast age.

But pink salmon will not hurt pregnant women. Only you need to cook it correctly, choosing the most gentle cooking options.

Features of culinary processing of pink salmon

Pacific salmon can be cooked most different ways In any case, it will turn out to be very tasty and will benefit the body. Dense, but delicate tissues of the carcass are easily amenable to filleting and any other influence. The head, tail and fins of individuals are best put on the ear. It turns out quite rich, but still considered a dietary dish.

When choosing the best approach to cooking pink salmon, you need to remember that:

Fried pink salmon will contain maximum amount calories. Before sending to the pan, the carcass must be cut into portions, it will not be completely fried. If the individual is small, sometimes a few deep incisions are enough. The main thing is not to overdry the dish, otherwise it will turn out to be too dense.
Grilled fish will be less high-calorie and more healthy. At the end of processing, it should be poured over with lemon juice, this will give the meat an unforgettable juiciness.
Smoked pink salmon contains slightly fewer calories than fried salmon. For its preparation, special equipment is used today, so it is better not to experiment at home.
Salted fish is not so high in calories, but this does not mean that it can be abused. Firstly, an abundance of salt can lead to stagnation of fluid in the body, due to which all the benefits of pink salmon will be minimized. Secondly, such a product most often acts as a beer snack, and this is a very high-calorie drink.
Boiled and steam products perfectly satisfy hunger, but at the same time do not contribute to weight gain. If cooked with fragrant spices and herbs, it will turn out no less tasty than with other approaches.
Roast salmon with care. Do not use fatty sauces, they neutralize the benefits of fish. Rice as a side dish is not suitable here, because. significantly increase the number of calories in the dish. It is better to accompany the product with fresh or steam vegetables.
Few people cook cutlets from Pacific salmon, which is annoying. They are very tasty, nutritious and extremely healthy. Even if you add eggs, bread, milk and a little lard this will not detract from the merits of the ingredient.

Many do not even suspect that pink salmon is a dietary product, and refuse to eat a delicious delicacy. Practice shows that the inclusion of marine fish in the diet has a positive effect not only on the functioning of systems and organs, but also improves general state, uplifting. It is equally necessary for children, athletes, adults and the elderly.

Pink salmon is an important food product that must be consumed for the full health of the body. The composition of this fish is rich valuable substances and provides cells with health, increasing resistance to many diseases.

Benefit

The composition of pink salmon includes most nutrients needed for health. Therefore, the use of pink salmon contributes to the restoration of bone tissue, protects cells from destructive processes and harmful substances. Also, the meat of this fish contains substances that are involved in lipid metabolism, regulate the functioning of the gastrointestinal tract, and slow down the aging process.

This fish contains polyunsaturated acids which have many useful properties. Therefore, pink salmon is an important product that must be included in the diet of a healthy and balanced diet.

Through the regular use of this fish, you can improve your well-being and provide your body with good nutrition. The special value of pink salmon lies in the ability to rejuvenate the body and restore the fat balance of the skin. As a result, it improves appearance, the skin becomes more elastic, elastic, its color improves. And the nails receive an optimal dose of calcium, so that they are no longer brittle.

Among other useful properties of pink salmon, the following have shown particular effectiveness:

saturation of cells with oxygen;
stimulation of the endocrine glands;
normalization of the central nervous system;
activation of metabolism in cells;
regulation of blood sugar levels.

Pink salmon is also a powerful antioxidant. Thanks to the use of this fish, you can improve the functioning of the thyroid gland, normalize the functioning of the nervous system, improve cerebral circulation. With the help of systematic and moderate consumption of pink salmon, you can reduce the likelihood of developing stomach ulcers, diabetes, allergic reactions, asthma, hypertension, and arthritis.

This product has a lot of protein, which is easily absorbed by the body. As a result, you can quickly get enough and get rid of hunger for several hours. As a tog, this fish promotes weight loss and is effective tool in the prevention of obesity.

The maximum portion of this fish should be up to 50-80 grams. Frequency of using this product: No more than once a week.

Harm

Pink salmon contains low level saturated fatty acids, no carbohydrates, carcinogens and harmful substances. Therefore, this product gives the body maximum benefit.

If you abuse this product, you can cause in the body allergic reactions. Given the high mineral content, pink salmon should be eaten in moderation.

Otherwise, problems may arise in the work of the thyroid gland, stomach and intestines.

calories

In 100 grams of pink salmon, there are 140 kcal (7% of the daily requirement).

The nutritional value

Contraindications

If the body suffers from thyroid diseases, you should not get carried away with this product. You should not eat pink salmon if you are allergic to seafood, chronic diseases gastrointestinal tract and liver. You also need to limit the intake of this fish, if it is forbidden to eat foods high in iodine and phosphorus. If you have any doubts about the appropriateness of using this product, you should consult a doctor and find out if you can eat this food.

Pink salmon will not harm pregnant women. But infants are not recommended to introduce this fish into the diet.

Vitamins and minerals

The composition of this fish includes a large amount of vitamins. When body cells need vitamins D, B6, B4, B1, PP, E, it is worth cooking pink salmon.

Vitamin name	Quantity (per 100 g)	% DV
Vitamin A (Retinol equivalent)	30 mcg	3,3
Vitamin E (Tocopherol)	1.5 mg	10
Vitamin B1 (Thiamin)	0.2 mg	13,3
Vitamin B2 (Riboflavin)	0.16 mg	8,9
Vitamin B5 (Pantothenic Acid)	0.75 mg	15
Vitamin B6 (Pyridoxine)	0.611 mg	30,6
Vitamin B12 (Cobalamin)	4.15 mcg	138
Vitamin D (Calciferol)	10.9 mcg	109
Vitamin C (Ascorbic acid)	0.9 mg	1
Vitamin PP (Niacin equivalent)	4.5 mg	40,5
Vitamin K (phylloquinone)	0.4 µg	0,3
Vitamin B4 (choline)	94.6 mg	18,9

The valuable composition of pink salmon is complemented by minerals that are found in abundance in this fish. When the body needs potassium, iodine, chlorine, cobalt, fluorine and copper, it is worth introducing a pink salmon dish into your diet.

The rich vitamin and mineral composition made this fish a valuable find for cooking. If there are no contraindications for the use of pink salmon, better time from time to time pamper your body with this delicious fish.

Pink salmon- fish of the salmon family. It is a member of the genus Pacific salmon. Pink salmon is the smallest and most common representative of this genus. This fish is credited with a lot of useful properties. It can prolong a person's life, prevent heart attack and cancer.

Pink salmon not only has one of the most high performance omega-3, it also contains a host of other vitamins and minerals. According to representatives of the Department of Fish and wildlife in Washington, pink salmon is a Pacific fish. The mass of an adult individual averages from 1.2–2.2 kg. Wild pink salmon lives off the coast of Alaska, Washington, Oregon and California. This fish is one of the healthiest sources of protein.

1. Improves overall well-being.
Pink salmon contains a large amount of vitamin D. 100 g of fish will cover daily requirement in this vitamin. This is important, as vitamin D deficiency has been linked to many diseases, from cancer and multiple sclerosis before rheumatoid arthritis and heart disease. Most of the inhabitants of our country suffer from vitamin D deficiency, since we have more cloudy days than sunny days during the year, and vitamin D is synthesized in the body thanks to the sun. Therefore, be sure to include pink salmon in your diet to replenish the reserves of this vitamin, especially in winter.

2. Strengthens skeletal system.
Researchers have found that regular consumption of omega-3 fatty acids helps prevent osteoporosis. Ohio State University researchers found that women with higher levels of omega-3 fatty acids in their blood had fewer fractures. Inflammation promotes resorption - the process of destruction - of bone tissue. Because pink salmon is a natural anti-inflammatory food, it great way strengthen the skeletal system and avoid the occurrence of osteoporosis.

3. Provides cognitive health.
Omega-3 Rich Foods Shown to Increase Performance various functions brain, including improved memory. In addition, vitamins A, D and selenium in pink salmon help protect nervous system against age-related damage and may act in the same way as an antidepressant. Studies show that long-term consumption of pink salmon can help prevent and treat Alzheimer's disease and relieve symptoms of Parkinson's disease.

4. Prevent ADHD in children.
ADHD - Attention Deficit Hyperactivity Disorder. Studies show that on the cognitive health of children who regularly consume pink salmon, they increase cognitive health just like their parents. Various studies show that the inclusion of pink salmon in the diet of children preschool age prevents symptoms of ADHD, and in schoolchildren improves academic performance. It also increases concentration and improves memory.

5. Strengthens the heart.
Being rich in omega-3 fatty acids, pink salmon helps reduce chronic inflammation and the risk of atherosclerosis, hypertension and stroke. Regarding dosage, a study published by the School of Medicine and Pharmacology (University of Western Australia) reports:

“Health authorities currently recommend taking at least two fatty fish dishes in Week. This equates to approximately 500 mg of eicosapentaenoic acid and docosahexaenoic acid per day (two key omega-3 fatty acids). Eating pink salmon helps lower cholesterol levels, reduces the risk of disease coronary disease hearts and diabetes second type.

6. Improves vision.
Eating pink salmon helps reduce dry eye syndrome and age-related symptoms of macular degeneration, which is one of the causes of permanent blindness. Omega-3s are also believed to improve drainage. intraocular fluid and reduce the risk of glaucoma and high pressure in the eyeball.

7. Protects against cancer.
Based on reviews 2000 scientific works on omega-3 fatty acids and cancer, we can conclude the following: omega-3 fatty acids can have a profound effect not only in the prevention of cancer, but also in the fight against already formed cancerous tumors. It should be noted that some of these studies show that cancer patients usually experience significant improvement even when eating pink salmon once a week.

Benefits for women

8. Stabilizes hormonal background.
Pink salmon normalizes the functioning of the thyroid gland and the central nervous system. 150 g of pink salmon meat per day 2 times a week can even out the hormonal background of a woman. Omega-3 fatty acids make it easier PMS symptoms and climax. They normalize menstrual cycle and alleviate painful menstruation.

Skin Benefits

9. Rejuvenates the skin.
Thanks to high level omega-3 fats in pink salmon, eating this fish will help restore skin elasticity. In addition, the carotenoid antioxidants astaxanthin found in pink salmon can significantly reduce the effects of free radical damage that causes premature aging. Dr. Perricone, a world renowned dermatologist, recommends that his patients consume pink salmon three times a week for more healthy skin. Thanks to the inclusion of fish in the diet, the skin will acquire an even tone, become soft and smooth.

Hair Benefits

10. Healthy, smooth hair.
The fatty acids contained in pink salmon nourish hair follicles from the inside, making hair smooth, strong and healthy. They also repair damaged strands and prevent split ends.

Harm and contraindications

1. Can be Negative consequences overuse.
If pink salmon is consumed excessively, hormone production can become too active, which will irreversibly lead to impaired thyroid function. Experts recommend consuming no more than 150 grams of pink salmon per day, no more than three times a week.

2. Individual intolerance is possible.
Do not eat pink salmon if you have an individual intolerance to seafood, as well as hypersensitivity to their components. If you have been diagnosed with chronic liver disease, an excess of iodine or phosphorus in the body, then before adding pink salmon to your diet, consult your doctor.

3. Provokes problems with the gastrointestinal tract and liver.
If you have gastrointestinal problems or liver problems, do not use salted fish. In this case, it is better to cook it on a steam or grill. Eating pink salmon fried in oil can also provoke diseases of the gastrointestinal tract and liver. In addition, from fried in the body accumulates bad cholesterol, which can lead to blockage of blood vessels and the formation of atherosclerotic plaques. Excessively salted and peppered fish can provoke the formation of an ulcer or gastritis.

4. Contraindicated in certain diseases.
Do not consume pink salmon if you have a urinary tract disease. During pregnancy, pink salmon can be consumed in a strictly limited amount, and it is better to refuse to introduce it as a complementary food for an infant. Do not eat pink salmon at night, its overuse leads to swelling of the extremities.

Chemical composition of the product

The nutritional value of pink salmon (100 g) and the percentage of the daily value:

The nutritional value
vitamins
Macronutrients
trace elements

calories 140 kcal - 9.83%;
proteins 20.5 g - 25%;
fats 6.5 g - 10%;
carbohydrates 0 g - 0%;
dietary fiber 0 g - 0%;
water 71.8 g - 2.8%.

And 30 mcg - 3.3%;
B1 0.2 mg - 13.3%;
B2 0.16 mg - 8.9%;
B4 94.6 mg - 18.9%;
B5 0.75 mg -15%;
B6 0.611 mg - 30.6%;
B9 7 mcg - 1.8%;
B12 4.15 mcg - 138.3%;
With 0.9 mg - 1%;
D 10.9 µg - 109%;
E 1.5 mg - 10%;
K 0.4 μg - 0.3%;
PP 8.1 mg - 40.5%.

potassium 335 mg - 13.4%;
calcium 20 mg - 2%;
magnesium 30 mg - 7.5%;
sodium 70 mg - 5.4%;
sulfur 190 mg - 19%;
phosphorus 200 mg - 25%;
chlorine 165 mg - 7.2%.

iron 0.6 mg - 3.3%;
iodine 50 mcg - 33.3%;
cobalt 20 mcg - 200%;
manganese 0.05 mg - 2.5%;
copper 110 mcg - 11%;
molybdenum 4 mcg - 5.7%;
selenium 44.6 mcg - 81%;
fluorine 430 mcg - 10.8%;
chromium 55 mcg - 110%;
zinc 0.7 mg - 5.8%.

conclusions

Pink salmon - richest source useful macro- and microelements. It is very nutritious and healthy. It also contains protein - the building block of every cell of the body and essential fatty acids, without which the existence of our body is impossible. Despite the benefits, this fish also has some contraindications that must be considered before including it in your diet.

Beneficial features

Improves overall well-being.
Strengthens the skeletal system.
Provides cognitive health.
Prevents ADHD in children.
Strengthens the heart.
Improves eyesight.
Protects against cancer.
Stabilizes the hormonal background.
Rejuvenates the skin.
Leaves hair healthy & smooth.

Harmful properties

There are negative consequences of overuse.
Individual intolerance is possible.
Sometimes provokes problems with the gastrointestinal tract and liver.
Contraindicated in certain diseases.

Additional useful information about pink salmon

How to use

Pink salmon can be cooked in many ways: fried, baked in the oven, salted, smoked, grilled, steamed, charcoal. This fish is suitable for salads, cold appetizers, sushi. You can buy canned fish and make sandwiches out of it. Potatoes, rice, pasta and any other cereals you like are used as a side dish for pink salmon.

The best seasoning for pink salmon: salt, pepper, lemon juice and vegetable oil. You can cook stuffed salmon. It is stuffed with mushrooms, vegetables or other seafood, poured with cream and sprinkled with grated cheese. You can cook soups from pink salmon, make cutlets and meatballs out of it. Pink salmon caviar is considered a delicacy. It is used to make pancakes, sushi and sandwiches.

How to choose

In fresh fish, the inside of the abdomen should be pink.
If the color of the abdomen is yellow, then the fish is stale, or it was stored incorrectly. Such fish will be bitter after cooking.
When buying fish with a head, pay attention to the gills. They must be red. If their color is not red, refuse to buy.
Fins and tail should not be dry. This effect is a consequence of several freeze-thaw cycles. The more such cycles, the worse the quality of the fish.
River salmon is cheaper.
You can buy frozen fish.
Give preference to products of large proven companies.
Small producers intentionally water the fish before freezing to increase its weight.
Cloudy eyes in a fish are not evidence of a bad product. They are naturally become cloudy when frozen.
If there are spots on the fish that look like bruises, do not be alarmed. Fish are caught in tons, which is why strong pressure on the one below, so "bruises" form. In terms of taste and quality, such fish is in no way inferior to ordinary fish. The only downside is that its appearance will not be as attractive.
In order not to be mistaken with the quality of the goods, ask the seller for a certificate confirming the quality of the fish.

How to store

If you bought frozen fish and don't plan on using it anytime soon, put it in the freezer.
Fresh fish is stored in the refrigerator for no more than three days.
Store pink salmon in parchment or cling film, or even better - in glassware.
Pink salmon cannot be stored at room temperature.
Smoked pink salmon is stored for no more than 10 days.
If you purchased vacuum-packed pink salmon, then do not open it if you do not intend to use the fish in the near future.

History of occurrence

Salmon fish appeared in the Mesozoic era (145 million years ago). Indigenous peoples of the North have long been engaged in catching salmon fish, thanks to which they survived. They consumed it completely, leaving no waste. Dried salmon caviar was most valued; it saved people during long journeys. It was even used instead of bread and fed to sled dogs. Animals have always been given the best.

Today pink salmon is an important food fish. Its catch is 80% of the total catch of red fish. Since 1909, pink salmon began to be bred in artificial conditions. This happened due to the depletion of its natural reserves. Now almost all pink salmon found on the shelves is grown on fish farms. During Soviet times, they tried to breed pink salmon in the White, Caspian, Barents, Baltic and Black Seas. The attempts were unsuccessful. Pink salmon has taken root only in the White and Barents Seas.

How and where are they bred

The habitat of pink salmon is the northern regions of the Pacific Ocean and the lower reaches of the rivers of the Arctic Ocean. It is found along the American and Asian coasts of the Pacific Ocean. It can be seen off the coast of Sakhalin, the Kuril Islands, Hokkaido. Pink salmon lives for 3 years and is very prolific. It got its name due to a characteristic feature. In males, before spawning, a growth in the form of a hump forms above the spine near the head.

The main catch areas are the lower reaches of the Amur and western Kamchatka. Pink salmon is affectionately called "pink salmon", but it tends to change its color as it migrates from freshwater rivers to the sea and back. Most often, pink salmon can be seen in a light blue color. During spawning, her abdomen becomes white-yellow, and the back turns pale. Pink salmon prefers cold water(5-10 degrees).

Pink salmon is the most important fishery object in Russia. Hundreds of thousands of tons are caught annually. Russian catches make up about half of the world's. Pink salmon is the fastest maturing salmon. The fry go to sea, reaching a length of 3 cm and having a weight of 200 milligrams. Pink salmon lives in the sea only for a year, after spawning it dies. On an industrial scale, pink salmon is bred in Sakhalin and Alaska.

After hatching, all pink salmon fry are females. With the start of swimming, half of them change gender to male.
Pink salmon is able to create spawning grounds for itself.
When pink salmon enters the river, it stops eating. This means that at this time it cannot be caught with a bait.
After laying eggs, pink salmon dies within 15 minutes.
Pink salmon needs a hump for ease of swimming on its side, for maneuverability and agility.
To spawn, this fish swims against the current.
For spawning, pink salmon returns to the river in which it was born.