Haddock fish calorie content. Useful properties, cooking features and calorie content: haddock

So what is this haddock fish? The benefits and harms of haddock are discussed on this page. What are its useful properties, harm, calorie content? Read below.

Haddock is an industrially caught North Atlantic fish that belongs to the cod family.

The length of the fish is up to one meter, and the weight is up to 20 kilograms. The abdomen of our "heroine" is silvery or white, the body is flat, the back is gray.

Distinctive features of haddock are: a black stripe along the body and a small black spot under the front fin.

Haddock is white and very tender. It can be purchased fresh, frozen, salted and smoked.

Let's also talk about the other qualities of fish such as haddock. Beneficial features- a very exciting topic for all against the background of "revelations" taking place on the central TV channels.

How to cook this fish better and healthier

Haddock can be cooked different ways:, boil, steam, bake, grill.

Haddock is so dietary that you can eat it fried if you lose weight, but remember not to put a lot of oil in the pan.

The beneficial properties of haddock

So, what we see useful:

• contains such trace elements: iron, bromine, zinc, sodium, iodine, copper and fluorine. They help the body to regenerate, maintain water balance, renew cells, strengthen the immune system;
• contains vitamins PP, A, E, C, B1 and B2. They normalize metabolism, are responsible for the health of the heart and blood vessels, and also prevent depression;
• contains omega-3 or fish oil. It increases the elasticity of the vascular walls, reduces the amount of cholesterol in the body and reduces the risk of stroke.
• improves memory, general skin condition, concentration, accelerates hair and nail growth.

Haddock harm

Here the list is already much shorter, since it can only harm the body that is allergic to seafood, or food intolerance to fish.

Calorie content of fish

The calorie content of haddock is very low, in 100 grams of fillets there are only 70 kcal. And if you are afraid of gaining excess weight, do not worry, you can eat it even after six.

So before us is haddock, very beloved by various nutritionists and athletes.

Its calorie content is very low, and there are many nutrients.

Now you are familiar with haddock fish, the benefits and harms of haddock are now also known to you, you will be able to in the most convenient and correct way.

Commercial haddock fish is often found on supermarket shelves. The reasonable price of this fish - in the range of 200–250 rubles per kg - also allows the formation of a constant demand for mouth-watering northern fish.

Let's figure out together what is the harm and benefits of the popular haddock fish, what is its calorie content per 100 grams of product in boiled, stewed and baked form, how the use affects the health of adults, children and the elderly.

How to choose a good fish and check its quality

The freshness of the haddock and its quality are determined by visual characteristics. Frozen fish of decent quality - with a minimum of ice, unprofitable adding additional weight due to unwanted liquid, distorted shape of the fish.

The natural position of the frozen product guarantees the absence of repeated defrosting and freezing. Fish with a crooked body position has poor taste and may contain signs of meat spoilage. When choosing fresh fish, there are other selection criteria.:

• Smell... The recently caught inhabitant of the depths has the scent of the sea, it does not have the unpleasant smells of rot, mud, and slime.
• Eyes... The presence of transparent eyeballs - confirmation of the high freshness of haddock, cloudy - evidence of a long sale (the product is stale).
• Gills... The color indicator of a quality product is a light color of the gills, a poor quality product is brown or gray.
• Meat... A white hue indicates a recent catch, and a yellow hue is a likely sign of incipient decomposition caused by long storage.

Sometimes in the markets, fresh cod is passed off as haddock. To prevent this from happening, you must have an idea of ​​the external structure of this fish. The easiest way to detect a substitution is when studying its skin: the cod is covered with small scales that are easily separated from the skin, and the other compared variant is protected by a denser surface with large scales.

The dark spots located above the pectoral fins are a characteristic indicator of the carcass belonging to haddock, but the cod does not have these marks.

The lack of scales should lead to suspicions about the seller's desire to hide some flaws.: It is not customary in cod factories to remove the protective layer. An additional disadvantage of selling skinless fillets is the inability to distinguish between these species in the cut state.

Composition, calorie content per 100 g, nutritional and energy value

Haddock belongs to the group of fish of moderate calorie content: there are 70-72 kcal per 100-gram portion.... The absence of fat (less than 200 mg) makes dishes from this seafood a dietary product, and an impressive concentration of useful protein (17.1 mg - 33% of the daily value) - at the same time a nutritious food.

The largest number nutrients(mg per 100 g):

A lower concentration (in relation to the daily dose) - in other important substances and vitamins: molybdenum, cobalt, sodium, glutamic acid, leucine, manganese, serine, histidine.

The glycemic index is close to zero here., therefore, even after abundant consumption of this fish does not occur.

Despite the impressive amount of phosphorus, the representative of the depths of the sea is not a record holder for the content of this element: and cod overtake haddock, having 260 and 203 mg of phosphorus, respectively.

Health Benefits

Includes a variety of essential trace elements and vitamins to help maintain health and improve well-being. A large number of facilitates these processes and - the last helps to endure the lack of sunlight in northern latitudes, which is responsible for the sufficient production of the vitamin.

The result of a beneficial effect on the body:

These effects are the result of increased production of elastin, normalization of human metabolism and saturation of the brain with nutrients.

Strengthening mental activity is useful for students, managers, teachers, accountants, engineers and all employees whose activities are associated with active mental activity.

Features of the effect on the body

For different populations, harm and benefit can be adjusted for age and gender.

Adult men and women

Taking into account the tendency of women to depression and mood swings, a decrease in the level of anxiety was revealed, an increase in the moments of a positive attitude in a woman's life after taking haddock.

With the intake of Omega-3, the period of menopause is likewise facilitated, fertility improves (useful when planning conception), and the risk of blood clots and varicose veins on the legs decreases.

By restoring the reproductive system minimizes the likelihood of cervical cancer.

Regular use of haddock by men significantly reduces the risk of developing prostate cancer and atherosclerosis, to which the male half of humanity is more prone.

Despite the absence of a strong effect on strengthening potency, the quality of sperm increases, and the likelihood of conception during unprotected sex increases. Fish Meat Components Equally Improve Testosterone Production, normalizing hormonal levels.

Pregnant and lactating

Haddock is invaluable to expectant mothers who eat fish and receive valuable trace elements that nourish the fetus. During lactation, it is not prohibited for use, on the contrary, recommended for inclusion in the diet of a young mother(unlike red fish, which are undesirable during pregnancy and breastfeeding).

A 50-gram portion is enough per day, which is guaranteed not to be harmful, and per week the total amount of meat eaten should not exceed 350 grams.

When choosing a representative of white varieties, you need to abandon smoked, salty options and prefer haddock, steamed or boiled in water (in soup).

What is useful for children

The pulp of a representative of the cod family allows the skeleton and teeth of the child to develop harmoniously.

BUT with the constant presence of haddock in the diet, you can completely or partially refuse to take fish oil, which children do not like to accept so much.

Although there are few bones here, it is better to give children cooked meat after all the bones have been removed.

Many pediatricians advise to give it also only after 3 years.

Elderly

Persons of retirement age often suffer from musculoskeletal disorders, which require saturated omega-3 fats to recover. They lubricate the joints, facilitate the well-being of patients with rheumatoid arthritis, osteochondrosis (in the neck, back).

The elderly also it is useful to eat haddock by reducing the risk of heart attack and the development of atherosclerosis(the concentration of cholesterol in the blood decreases). With long-term use, there is a slight decrease in pressure, which is necessary for hypertensive patients.

Elena Malysheva about Haddock fish:

Potential hazards, contraindications, diet and illness

The traditional contraindication is fish food intolerance (food allergy). If allergic reactions have been noticed in the past, then the risk of itching and redness is great. There are no more restrictions on her admission, which allows you to include a member of the cod family in the list of foods with the lowest health risk.

If there are chronic diseases, it does not lead to a worsening of the patient's condition. Patients with diabetes mellitus can use a representative of the cod family without restrictions due to the low glycemic index.

For those on a diet, haddock is suitable for making a low-calorie menu, but only when steaming fillets (white rice is chosen as a side dish). Fried fillet as dietary option definitely doesn't fit.

In its raw form, like other types of meat, haddock is contraindicated. Dogs and cats are allowed to give this fish without heat treatment., but veterinarians recommend pre-freezing the meat and defrosting it again after a day (or longer).

The method allows you to kill the larvae of worms (anisakids and nematodes), which are sometimes found in the organisms of northern waterfowl. A person should be given well-fried cuts for food that do not show signs of damp areas. Haddock is allowed to fry and boil, smoke, pickle, salt and steam.

The fish of the cod family is combined with many products and sauces - both spicy and spicy-sweet.

After freezing, it is stored in the freezer for no more than six months, but when stored in the refrigerator, the maximum residence time does not exceed two days. After salting, heat treatment and other cooking methods, all nutrients are almost completely preserved in the fillet.

Additional tips:

• long boiling or stewing can make the meat excessively dry;
• minced meat simplifies the preparation of cutlets;
• smaller fillet pieces speed up cooking.

To replenish the daily intake of most vitamins and trace elements contained in the marine life, it is enough to eat 400-500 grams of fillet. A large amount of meat is not recommended for consumption.

Given the lack of fats in the pulp, apologists healthy eating they are allowed to eat meat in the morning. No heaviness in the stomach arises from it.

If the cooking technology is violated, incompletely fried meat can cause colic, vomiting and diarrhea.

Cooking applications

Various delicious dishes are prepared from haddock. You can buy both whole fish and frozen steaks. In the latter case, you can get rid of the need to carry out the tedious cleaning of the carcass from the scales. Also produced in the form of canned food(not with fillets, but with the liver of this waterfowl), but they are rarely found on sale.

In the oven with vegetables

Eggplant is taken 1 piece, (head), which are cut and after formation homogeneous mass placed inside the carcass. From above, the meat is poured with lemon juice, potatoes are placed next to it, and finely grated cheese is placed on top. The baking dish together with the contents is sent to the oven for 30-40 minutes (200 g).

Fried dish

The meat is cut into medium-sized pieces and placed in a preheated pan. The fillet is preliminarily salted, sprinkled with pepper, and just before placing in the pan, the pieces are rolled in flour. They are fried on both sides for 10-20 minutes until golden brown.

Haddock - universal product for the preparation of salads, pates and cutlets. Gourmets note that its meat is more tender compared to other cod fillets.

Fish meat is easier to digest, so the rich experience of cooking haddock sometimes takes on an unusual cultural flavor.

Did you know that:

• this fish is loved by the British, who even have several legends on this score;
• haddock dumplings are prepared in Finland;
• the dried product is preferred by residents of Norway and Iceland.

Large individuals of this fish are also capable of weighing 12-14 kilograms, and the commercial catch of the northern marine inhabitant is carried out without interruption, all year round.

Haddock - healthy fish, which saturates the body with important microelements without harm to health, and a large number of existing recipes allow you to eat fish of the cod family almost daily without the risk of getting used to its taste.

And in conclusion, we offer one more interesting recipe cooking haddock:

In contact with

Haddock is one of the types of marine fish, belongs to the Cod family. The habitat is the seas of the Atlantic and the Arctic Ocean (Barents and North). On Russian territory given view is less common, as it prefers more salty water - more than 30 ppm. But this does not prevent a Russian person from showing interest in haddock and its beneficial properties.

The average length is 50-60 cm, weighs about 3 kg, but you can also find larger individuals. The body is flat. The back is gray with a purple tint, the abdomen is of a silvery or white hue, a straight dark line runs along the sides. The distinguishing mark is a small black speck under the largest dorsal fin.

Lives on continental shoals at a depth of up to 200 m, near the very bottom, feeds on molluscs, crustaceans, sea worms, as well as caviar and fry of other fish.

Russian shops and markets offer to buy fresh frozen, salted or smoked haddock fish. Its white tender meat has a pleasant taste. The product is low-calorie: 100 g contains only 70 kcal. And those who are afraid of gaining excess weight can eat it fearlessly.

Fish is rich in nutrients, contains selenium, which is necessary for the normal functioning of the thyroid gland, stomach, intestines and protects humans from cancer at the cellular level.

For women, the anti-aging properties of selenium will be especially interesting - this trace element destroys free radicals that destroy healthy cells. It is also useful in the fight against infertility, to a certain extent ensures successful conception, successful bearing and birth of babies without pathologies. In men, it improves the quality of sperm, increases potency.

Of the trace elements in the haddock fillet are:

• iron, useful for the life of the body as a whole, is a component of the protoplasm of cells, complex proteins, hemoglobin;
• bromine, which regulates the functions of the nervous system, gonads and thyroid gland, is involved in the metabolism of fats, proteins and carbohydrates;
• zinc - an antioxidant and an important participant in the process of tissue regeneration, is a part of some enzymes, has a beneficial effect on the quality of metabolic processes in the body, preserves the vital activity of cells;
• sodium, necessary for the normal functioning of the nervous system and muscles, is an indispensable component of the water-salt balance in the human body;
• iodine, which affects overall well-being, appearance, the level of mental development of a person;
• copper, required for metabolic processes, synthesis of connective tissue proteins, the formation of hemoglobin, etc.;
• fluoride, which is involved in the formation of dental and bone tissues.

Haddock contains vitamins PP, A, E, C, B1 and B2.

• PP is important for blood circulation, heart health, is involved in reactions to convert sugar and fat into energy, for amino acid metabolism, and helps control blood cholesterol levels.
• A normalizes metabolism, participates in the formation of bone, dental tissue, helps the growth of new cells, slows down the aging process, helps fight infections, ensures good functioning of the organs of vision, lungs, and is useful for the prevention of cancer.
• E is responsible for blood circulation and clotting, accelerates wound healing, strengthens capillary walls, benefits muscles and nerve fibers, and promotes rejuvenation.
• C is endowed with antioxidant properties, relieves the effects of stress, increases resistance to viral infections.
• B1 and B2 have a positive effect on the nervous system, metabolic processes, help cells absorb oxygen, reduce eye fatigue, and have a positive effect on the mucous membrane of the digestive tract.

Benefit "on the shelves"

If you are not yet convinced by the vitamin and mineral composition of fish, look at its beneficial properties, which have already been confirmed in the medical environment.

Haddock contains natural omega-3 polyunsaturated fatty acids (PUFA), which increase the elasticity of the vascular walls, reduce the amount of cholesterol in the blood. Scientifically proven their usefulness for the prevention of atherosclerosis, heart attack and stroke in people of older and middle age groups. PUFAs have a beneficial effect on the nerve endings of the brain, improve memory, concentration and speed of response to external stimuli.

Haddock fillet is a rich source of protein and amino acids, which are important for the vital functions of the body. This dietary product contains a small amount of fat and is completely devoid of carbohydrates.

The use of haddock promotes good hair growth, improves the appearance of the skin. The skin becomes more elastic, smoothed, and the complexion changes for the better.

Harm and contraindications

Haddock fish is contraindicated for people who have allergic reactions to seafood. This phenomenon is a negative response of the body to the protein contained in fish.

Another potential harm to haddock is food intolerances. Occurs in people with disorders of the digestive system.

Selection and storage rules

• Fresh fish should smell like the sea.
• Pay attention to the eyes: if they are cloudy, then the fish is stale, light eyes indicate that haddock was recently caught.
• The gills should be light in color, but not gray or brown.
• Choose fillets only white... A yellowish tint is a clear indication of violations of the rules for storing and transporting fish.

Haddock can be stored in a freezer for several months. A fresh and chilled carcass must be cooked immediately, otherwise it will quickly deteriorate. You can store fish on the bottom shelf of the refrigerator for no more than 48 hours.

Cooking methods

Haddock is a universal product. It can be used in a variety of original dishes, each time surprising their household. Such fish does not need to be cleaned; it will be enough to rinse well.

• Better to steam - to preserve nutrients and fat.
• Haddock fillets are removed delicious cutlets... When fried, it remains soft and crispy.
• Before sending to the pan, you can roll the fish pieces in batter (a mixture of flour and eggs).
• An excellent ingredient for low-calorie salads.
• The pate from this fish is tender and tasty.
• Fillet is suitable as a filling for pies.

Salted and smoked haddock has a bright, rich taste and aroma. But finding it on sale is problematic.

Stuffed haddock

Ingredients:

• 1 kg fillet;
• 600 g potatoes;
• 300 ml of white wine;
• 200 g of mushrooms;
• butter and olive oil;
• 5 pieces of bacon;
• 3 slices of toast bread;
• 3 cloves of garlic;
• parsley and rosemary leaves;
• lemon juice.

Cooking method:

1. Boil washed unpeeled potatoes in salted water for 10 minutes. Peel the tubers, cut and place on a greased baking sheet in a thin layer, add salt and pepper, sprinkle with rosemary. Place cubes on top butter, pour out the wine.
2. Wash the fish, peel the entrails, rub salt on all sides, add lemon juice.
3. Cut the bread into cubes and fry in olive oil... Chop the mushrooms, fry, add garlic juice, pepper, salt. Mix the mushroom mixture with the croutons.
4. Fill the insides of the fish with this mixture. Sew up or secure the incision with toothpicks. Cover the fish with bacon and place it on top of the potatoes.
5. Bake at 200-250 ° C for 40 minutes.

Fish stewed with vegetables

Ingredients:

• 1 kg of fish;
• one eggplant and one zucchini;
• onion;
• 1 clove of garlic;
• juice of one lemon;
• peppers (one green and one red);
• half a glass of meat or poultry broth;
• sage and thyme.

Cooking method:

1. Cut the eggplant and zucchini into slices, salt well, fill with water for 10 minutes, rinse with plain boiled water. Also chop the peppers and onions with garlic.
2. Wash the fish, rub with salt and sprinkle lemon juice.
3. Place the vegetables in a baking dish, top with pieces of fish (preferably deboned).
4. Add fresh or dried sage leaves, thyme, and other spices.
5. Pour everything with broth, cover and send to a slightly heated oven.
6. Simmer for about half an hour at 250 ° C.

The benefits and harms of haddock have long been known. This important commercial fish of the Cod family is very popular among the inhabitants of North America and Europe - it ranks third in terms of catch after pollock. This popularity is due not only to the taste of the fish, but also to its beneficial properties.

What is this fish

Haddock is a fish of the Treskovy family. She lives in the north Atlantic Ocean and in some seas of the Arctic. The average length of the fish is about 60 cm, and the weight is about 3 kg. A feature of the fish is the stripes on the sides, going from the top of the head to the middle of the tail.

Haddock composition

The composition includes the following vitamins (per 100 g of weight):

• vitamin PP - 6 mg;
• vitamin C - 0.8 mg;
• vitamin E - 0.3 mg;
• vitamin B2 - 0.3 mg.

In addition, fish contains retinol (10 mcg) and niacin (up to 3 mg).

The trace element composition of 100 g of haddock is as follows:

• phosphorus - 180 mg;
• potassium - 300 mg;
• magnesium - 35 mg;
• iodine - 150 mcg (completely covers the daily rate, the maximum concentration among all fish);
• chromium - 55 mcg (10% more than the daily value);
• cobalt - 20 mcg (double daily rate);
• copper - 230 mcg;
• fluorine - 500 mcg.

The trace element composition of the product is very interesting: with the relative scarcity of almost all components, three of them fully cover the daily needs of the body.

Calorie haddock

The nutritional value of the product is:

• proteins - 17%;
• fat - 0.5%.

Among fats, there are fatty acids of the Omega-3 (up to 260 mg) and Omega-6 (up to 12 mg) groups.

There are practically no carbohydrates. The proportion of water in meat is about 80%.

The calorie content of haddock per 100 g depends on the method of cooking the fish:

The beneficial properties of haddock

The benefits of haddock to the body are beyond question. It is high in protein with relatively little fat. However, this fat, represented mainly by polyunsaturated Omega-3 acids, has a beneficial effect on the cardiovascular system, has an anti-inflammatory effect and is used in the prevention of cancer.

Attention! One of the health benefits of omega-3 fats is their ability to reduce arthritis pain.

These fats have the property of lowering blood cholesterol levels and promoting normal fetal development in pregnant women.

The trace elements contained in fish (calcium, magnesium and fluoride) have a complex strengthening effect on the skeletal system of the body, primarily on the teeth. In addition, magnesium is involved in the regulation of blood pressure, while phosphorus has beneficial effect on the functioning of the excretory system.

The beneficial properties of B vitamins are to improve the functions of hematopoiesis, renew skin cells and reduce stress.

Potassium has a beneficial effect on the functioning of the heart muscle, and iodine, the content of which in haddock is the highest among all fish, is an indispensable element for the functioning of the thyroid gland and maintaining normal immunity in general.

Is haddock good for pregnant and lactating women?

You can, of course, introduce these substances into the body with the help of other products, but haddock meat is the most optimal for this purpose, since the harm from its use for this group is minimal.

Can haddock be given to a child

Like all seafood, it is recommended to eat haddock for children after they reach the age of three. Meat allows the child's body to form bone and immune systems. If the child eats haddock all the time, he will not need to introduce fish oil into the body in any other way (for example, medication).

Advice! In order to avoid possible negative consequences, it is recommended to give haddock to children after consulting a pediatrician or doctor.

Benefits of Haddock for Seniors

Elderly people often have problems with the motor apparatus. Here, the introduction of this fish into their diet will be very useful, since Omega-3 polyunsaturated fats will help strengthen the functions of joints and partially relieve pain in arthrosis and arthritis.

Eating haddock for weight loss

The low calorie content of boiled haddock with a high protein content in it allows it to be recommended for the nutrition of people who are losing weight.

Diet fish has the ability to dissolve excess cholesterol in the blood and strengthen the cardiovascular system.

Naturally, we are not talking about any mono-diets, when only "fish" proteins are included in the diet, since haddock does not have the entire spectrum of necessary substances. However, it completely fulfills the function of filling the body with some of them (for example, cobalt), and there is no need to take them from other food products.

How to make delicious haddock

Fish goes well with vegetables, cheese, olives, citrus fruits. It is often used with herbs and various spices. Combination with other seafood is allowed, in particular, shellfish.

However, there are exceptions. For example, it does not go well with young potatoes and legumes.

Several hundred dishes are prepared from fish, using the most different ways... The fish is low-calorie, so most often it is fried or baked (except for cases diet food). Cooking fish in dry white wine is allowed.

Attention! Fish acquires an especially interesting taste when it is baked in confined spaces, for example, in foil. You should definitely try this cooking method.

Haddock harm

The harm of this fish is primarily associated with possible allergic reactions to seafood. The set of their symptoms is standard: from rash and itching, to vomiting and disruption of the nervous system. In addition, these allergies can exacerbate chronic diseases, even those in remission.

Another potential danger to fish is the ability of haddock to accumulate salts of heavy metals, in particular mercury, in its meat and liver. Therefore, fish should be purchased only if there is confidence in the high quality of the product. The seller is obliged, at the buyer's request, to acquaint him with the results of the veterinary examination of the fish for the presence of heavy metals in it.

Which is healthier: haddock or cod

The question of which is more useful, haddock or cod, is not entirely correct. They are related fish with almost the same properties. And if in cod meat the content of the same iodine or cobalt is about the same as in haddock (in fact, slightly less), then cod meat is significantly inferior in omega-3 fatty acids (170 mg versus 260).

On the other hand, the Omega-3 content is several times higher. And although the liver is a by-product, this fact should also be taken into account when analyzing the usefulness of fish.

Important! Eating haddock liver is risky. This is explained by the fact that it has the property to accumulate mercury to a much greater extent than cod liver.

The calorie content of fish is approximately the same (69 kcal for cod and 71 for haddock).

Who is contraindicated in haddock?

The main contraindication for haddock meat is associated with seafood allergies. Meat contains relatively few mild allergens, so allergies are rare.

Even more rare are contraindications for individual intolerance to this meat, but such cases are not only extremely rare, but unique.

How to choose and store haddock

The body of the fish should be intact, without dents. No clouding of the eyes. The gills are firm and the meat around them is cloudless. The fins should look dry - this is a sign of repeated freezing.

There should also be no unpleasant odor. Everyone knows perfectly well how trimethylamine, which is secreted by rotting fish, smells.

Storing fish is a simple procedure. This is best done in the freezer. However, if the fish is thawed, then re-freezing is extremely undesirable, since the beneficial properties of the fish are significantly reduced. After defrosting, the fish can be stored in the refrigerator for up to 12 hours.

Conclusion

The benefits and harms of haddock are due to its composition and lifestyle. This fish of the Cod family has a unique set of useful properties, the main of which is one of the highest iodine content among fish. Diet haddock meat is an ingredient in a wide variety of dishes.

Haddock belongs to the cod family and lives in the waters of the North Atlantic. It grows up to one meter and reaches a weight of 15 kg. Fish meat is soft and delicate taste, it is white and quite dense, does not lose its elasticity during cooking. You can combine the product with vegetables, herbs. Fish is eaten fresh (since it lives in the seas), salted, dried, stewed, baked and fried. When frozen, it retains all useful properties.

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Chemical composition and BZHU

The benefits of haddock for the human body are due to the rich chemical composition... Fish contains a large amount of valuable micro and macro elements and vitamins.

Even with excessive use of it, haddock does not lead to an increase in blood sugar levels, since it has a low glycemic index (27).

The calorie content per 100 grams is only 71 kcal.

The ratio of the BZHU.

The less the product is exposed to heat treatment, the more it retains useful properties.

Benefits for the body

Regular inclusion of haddock meat in food helps maintain the health of all body systems. Fish is prized for the fact that 100 grams of iodine contains the daily norm, which is necessary for the proper functioning of the thyroid gland and endocrine system.

Regular use of the product benefits the body, as:

• improves the condition of nails, hair, skin;
• accelerates the regeneration of mucous membranes;
• lowers the level of bad cholesterol in the blood;
• restores vision.

Haddock liver is of great benefit to the body. It contains vitamins A and D, as well as omega 3 fatty acids, which are necessary for the proper functioning of the nervous system and the brain, and for the prevention of eye diseases. A large amount of vitamin D promotes the absorption of calcium and, as a result, strengthens bones. It is especially important for children and people inhabiting the northern regions.

Regular consumption of the product saturates the body with selenium, which is necessary for the assimilation of fats and carbohydrates.

Haddock helps to normalize the psycho-emotional state of women during menopause and PMS. During periods of hormonal changes, it is recommended to include fish in the diet in boiled, stewed or steamed form. Saturation of the female body with fatty acids is necessary to improve the health of the reproductive system, especially during menopause. They prevent the occurrence of varicose veins. Regular consumption of white sea fish meat helps to reduce the risk of developing cervical cancer.

Fish has a positive effect on the reproductive system of not only women, but also representatives of the strong half of humanity. For men, this product is important, since haddock meat promotes testosterone production, improves sperm quality, and affects the formation of healthy germ cells.

For pregnant and lactating women

Expectant mothers need to include the product in their diet. Haddock is beneficial for pregnant women because it contains high amounts of omega-3 fatty acids, iodine, phosphorus and selenium. These components are responsible for the correct growth of the fetus, reduce the risk of developing pathologies.

When breastfeeding, it is allowed to eat fish, since it does not cause allergic reactions, while saturating breast milk with essential macronutrients and vitamins. Nursing mothers can eat up to 50 g of haddock per day.

Pregnant and lactating women should not eat salted, dried, raw fish... It is best to eat boiled, baked or steamed, combined with a vegetable side dish or rice.



For children

Fish found in sea water must be present in the diet of children. Haddock is one of the safest fish, so it can be given to children twice a week. With regular use of the product in food, the child can not be given additional fish oil.

Haddock will saturate the growing body with the necessary macro- and microelements, will help to cope with increased mental and physical stress. You can give fish to children from one year old. The first complementary food is one teaspoon, then increase the portion to 50 grams, if an allergic reaction does not occur.

Haddock is non-bony and non-greasy, tender, juicy, that's why children like it.

Contraindications

A contraindication is an allergic reaction to sea fish.

In order not to harm the body, you should choose the product carefully, especially in canned form. IN canned fish should be absent nutritional supplements, amplifiers of taste and aroma.

Recipes

Below are the recipes for the most popular and delicious dishes from haddock.

1. Fried whole.

There are several ways to fry fish.

For the most simple recipe required:

• 5-6 small fish;
• vegetable oil;
• spices.

Preparation:

• Clean the haddock, gut it.
• Add spices to taste.
• Heat a skillet with a little vegetable oil.
• Fry the haddock until golden brown.

2. Fillet in batter.




Required:

• 500 g haddock fillet;
• 1 egg;
• 100 g bread crumbs;
• 1 tbsp. l. flour;
• vegetable oil.

Preparation:

• Make a batter by breaking an egg and mixing it with flour.
• Dip the fillets in the mixture, then roll in breadcrumbs.
• Put in a preheated pan with a little vegetable oil.
• Fry for 7-8 minutes on each side.

Fried fish is not suitable for a diet, as it contains a large number of calories.

3. Dried haddock.

Required:

• 1 kg of fish;
• 200 g of salt;
• 150 g sugar;
• 100 g dill;
• 5 pieces. carnations;
• 50 g black peppercorns.

Preparation:

• Rinse the fish well.
• Prepare a salty solution by adding all the spices to hot water.
• Cool the brine and lower the fish there.
• Soak haddock for 7 days, then remove and dry.
• Hang upside down in a well-ventilated place and leave for 14 days.

4. Boiled haddock.

Ingredients:

• 1 fish;
• 1 carrot;
• 1 onion;
• salt to taste.

Preparation:

• Wash and gut the haddock.
• Place in a saucepan and cover with water.
• Place on the stove and bring to a boil.
• Add carrots, onions and salt to the broth.
• Cook for another 20 minutes.

Boiled fish is suitable for dietary meals.

5. Haddock baked in the oven with potatoes.




As a second course, fish can be baked in the oven with potatoes.

This will require:

• 600 g haddock fillet;
• 6-7 medium potatoes;
• 1 tbsp. l. vegetable oil;
• spices and herbs to taste;
• 1 tsp lemon juice;
• 1 tbsp. l. mayonnaise;
• 100 g of grated cheese.

Preparation:

• Peel the potatoes, cut into quarters and drizzle with vegetable oil.
• Season with salt and pepper.
• Place on a baking sheet with haddock fillets.
• Sprinkle the fish with lemon juice, brush with mayonnaise and add spices to taste.
• Bake in an oven preheated to 180-200 degrees for 20-30 minutes.
• At the end of cooking add cheese and bake until golden brown sprinkle with herbs.

And a little about secrets ...

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