Fish coho - benefit and harm

From other representatives of the salmon family, coho salmon is externally distinguished by light silver scales, for which it was called "white fish" and "silvery salmon" for different peoples. Among doctors and nutritionists, the usefulness of coho salmon is not disputed, but one must know that it can bring harm.

Benefits of fish coho

Among gourmets, coho salmon is prized for tender and juicy red meat, but doctors consider the usefulness of this fish to be more important. The most valuable component in its composition, in addition to various vitamins and minerals, can be considered natural polyunsaturated fatty acids omega-3, which are necessary to maintain the elasticity of the vessels and the health of the cardiovascular system as a whole.

The use of fish coho is especially indicated for people with coronary heart disease, atherosclerotic vessel damage, etc. But in general, this fish should be included in the diet for all. Children polyunsaturated fatty acids omega-3 acids are necessary for the full development of nerves and brain, and also for good vision. Adults use coho fish will help delay or eliminate the appearance of problems with blood vessels and the heart, which is especially important now, when the mortality from these diseases is so great.

Despite the fact that coho salmon does not belong to fish with low fat content, it is not very caloric. 100 g cooked coho contains about 140 kcal, so it can be eaten and people who control their weight. Moreover, the inclusion of this fish in the diet will help to lose weight by accelerating the metabolism, which causes high-protein foods.

The use of fish coho is undoubted and with:

Harm to Coho

The most useful fish coho can harm people with liver and stomach diseases when it is not recommended to eat fatty foods. Pregnant to include in the diet of this fish should be carefully - they do not need to eat any red fish in large quantities.

Harm can and poor-quality product, so choose the fish you need especially carefully. The fish (frozen or fresh) should have a smooth and shiny cover of scales - without teardrops, dark spots and not sticky. The eyes of the fish are clear, there should not be any clouding and film. The meat of fresh fish is resilient, pleasantly smelling. Keep the fish in the freezer and not longer than 7 days, because it eventually loses its useful qualities.