The benefits of seafood
Seafood has not only good taste, but also a number of benefits for the body. These are edible inhabitants of the world's oceans (seaweed, crabs, kelp, squid, lobsters, lobsters, snails, etc.). A number of studies have shown that trace elements and amino acids that contain seafood are of maximum benefit. They are rich in vitamins A, B, D, E, are a source of protein, minerals, various trace elements, including iodine, zinc, selenium, iron, magnesium and many others.
Here are the main benefits of seafood:
- improving the cardiovascular system and gastrointestinal tract;
- normalization of metabolism;
- strengthening of immunity that allows to resist infections;
- regulation of blood cholesterol levels;
- improving the condition of the skin (moisture retention, ultraviolet protection);
- support of thyroid function;
- strengthening bones and vision;
- reducing the risk of developing allergies.
It is also worth noting that eating seafood has a positive effect on mood, improves memory and helps fight stress.
Seafood is a low-calorie product, quite tender and soft, which promotes rapid digestion. However, do not forget about moderation in consumption and basic cooking rules. Seafood must be fresh, and in the case of thawing, in any case, they can not be eaten raw - it is necessary to subject to high-quality heat treatment to neutralize harmful components. If you include fish in your diet, it will be a guarantee of prevention of various diseases associated with blood clots in the blood vessels, with the respiratory system.
So, having previously read the rules of cooking, you can safely combine the pleasant with the useful. There are many delicious dishes (pasta, salads, kebabs, purees, pâtés, etc.), which can be added to the holiday table.
The use of vitamins at any time of the year is extremely important for our body. And seafood is an excellent source of nutrients. Therefore, it is not surprising that the demand for them has been growing recently.