“Inostikhiytsa“ on the earth who are they?
As a new type of gifts of the nature, seafood brought absolutely unusual combination of vitamins, acids, minerals and minerals. And all this wealth concluded in their great variety became available all and is on sale, almost in each shop. Perhaps, you are surprised why to use seafood in food if the habitual set of gifts from the Earth`s surface, impresses with the choice and quite corresponds to the settled tastes. But not everything is so simple
presented Expanse of sea and oceanic depths not only the great variety of products and a magnificent selection of the most refined dishes on court of gourmets, seafood are also used in medicine, they allow to fill up an organism with those elements and acids of which in habitual vegetables, fruit, a game and meat it is not enough or at all not.
in What seafood differ from terrestrial - superficial products:
1. In such species of an ocean fish as lufar, the mackerel, a tuna and so on, contains to 25% of full-fledged protein. The norm of protein in terrestrial products is much lower, and this protein by a human body is acquired much more slowly;
2. Meat contains up to 20% of cod-liver oil in some species of ocean fishes. It differs in the high content of linoleic and arakhidonovy acids, and also in vitamins D and A, in certain cases B, B1, B2, B6 and B12;
3. seafood and an ocean fish contain minerals of phosphorus, calcium, magnesium, sulfur and others, in a smaller interest rate in seafood - bromine, iodine, fluorine, molybdenum, cobalt and zinc which are also important for a human body.
Considering seafood it should be noted the most valuable and useful of them:
the Laminaria - an alga brown or as it is called still sea cabbage. In a dry form it supports squirrels about 20%, 5% of fat, 11% of carbohydrates and iodine to 1%, it is a lot of mineral salts and such minerals as cobalt and molybdenum. The sea cabbage, as well as many other seafood in preparation of salads, garnishes and seasonings for meat and fish dishes is used. Is the main ingredient in seaside vinaigrette and in solyanka from sea cabbage in combination with a trepang.
the Trepang one of the most valuable trade representatives of erinaceouses, in the east received the name - a ginseng, for the useful properties. In preparation of dishes only the muscular cover of a trepang is used. It contains about 1% of fat, and about 7% of protein, besides C1, B12 vitamins, tiamin, Riboflavinum, and also phosphorus, calcium, iodine, copper, manganese. From meat of a trepang prepare a large number of culinary dishes from the most refined and to the simplest: a stewed trepang with onions, a skoblyanka from a trepang etc.
Such seafood as a scallop and mussels are appreciated, due to 15% protein content and a large amount of potassium, calcium, iron, zinc, iodine and manganese. In food only meat - a muscle, a cloak and caviar is used. Positively influences work of bodies of blood system and nervous system and endocrine glands. A scallop especially often use in preparation of salads, from it do the same stuffed cabbage and many other things. Meat of this mollusk is used and in the raw, sometimes pickled. Mussels use for preparation of salads, soups, snack, second courses.
are Widely known and rather popular such seafood as oysters, octopuses and squids, and also sea Crustacea there are lobsters, crabs, shrimps.
All this seafood are very useful. Using seafood, you can diversify the diet, increase quantity of favourite dishes, fill up the prescription book with a new delicacy.