The cold-loving sea fish of Navaga can be of two kinds (northern and Far Eastern) and belongs to the cod family. The first is modest in size, on average it reaches a length of 30 cm and weighs just over half a kilogram. The meat is tender and juicy. Far Eastern Navaga, as a rule, is larger in size and has more rigid meat. with excellent taste qualities. In white meat of both species of this fish, few bones are enough, but a lot of good. Navaga is an ideal option for children, as well as dietary nutrition.
Useful properties of Navaga
Meat of Navaga is one of the most dietary. Fat in it contains only 3-4%. This fish contains a large amount of selenium, which is necessary for the normal operation of the nervous system and the increase in the body's defenses. The use of navaga is primarily in its vitamin composition. Fish meat is rich in skin improving vitamin A, vitamin E, which actively fights with aging cells, which ensures the normal absorption of calcium by vitamin D. Calcium, in turn, contributes to the beauty of nails. Do not lack the meat of this fish and folic acid , which supports the work of the heart and blood vessels.
Contribute to the use of fish navaga and contained in its meat unsaturated fatty acids. They have anti-inflammatory and antihistamine action on the body, actively participate in cholesterol metabolism. Due to the high iodine content of people with thyroid disease, this fish is extremely useful. In its meat, there are also enough other elements: copper, magnesium, molybdenum, iron.
Nutritional value of Navaga
With regard to the nutritional value of Navaga, then 100 g of product accounts for 0.9 g of fats, 15.1 g of proteins. Carbohydrates in this fish are completely absent. Fish meat
Harm of the Navaga
There are no contraindications to the use of navaga. Nevertheless, those with allergic reactions to fish, and people who do not tolerate seafood, include it in their diet with caution.