Salmon conquers gourmets with its taste in any form: slightly salted, fried, baked, etc. However, this fish can not only please with its taste and aroma, but also bring health benefits.
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The human body is not only useful, but also requires the intake of fatty acids such as Omega-3. Omega-3 has a beneficial effect on the cardiovascular system (lowers cholesterol), improves skin condition and appearance, strengthens the immune and nervous systems. In addition, Omega-3 is necessary for those who follow a diet and exercise (metabolism is accelerated, resistance to stress and stress increases).
The salmon contains the hormone melatonin, which regulates human biorhythms. It helps to adapt to the change of day and night, protects against stress and premature aging. Some scientists believe that melatonin is an essential substance in the fight against cancer.
Salmon is a storehouse of vitamins. Vitamin PP regulates the metabolism of fats and carbohydrates; B vitamins strengthen the nervous system, help fight stress; vitamin D strengthens the musculoskeletal system; Vitamin A is useful for vision, as well as for the condition of the skin, hair, nails.
Salmon contains many trace elements, but most of all it contains potassium (about 420 mg per 100 g) and phosphorus (about 200 mg). Potassium is involved in the water-salt balance of the body, contributes to the improvement of the brain and its saturation with oxygen. Phosphorus is necessary for protein and carbohydrate metabolism, as well as for the growth and strengthening of tooth and bone tissues.
Like most foods, salmon can be harmful to human health. First of all, this fish is perishable, so when buying fish, you should carefully study the expiration date and appearance. Poisoning with spoiled salmon is one of the most severe. Salmon should be used with caution for people allergic to any seafood, as well as for nursing mothers.