Calorie content of fried pink salmon 100 gr. Calorie content of pink salmon and weight loss. Calorie content of pink salmon baked in the oven

What's the benefit?

Fish with delicious fillet and large red caviar is a fatty species, but this does not in any way detract from its dietary value. There are practically no carbohydrates in it, and about 60% proteins. Thanks to this property, the body becomes satiated quickly and the feeling of fullness lasts for a long time.

Pink salmon, whose calorie content is 140 kilocalories for every 100 g in its raw form, is recommended by nutritionists for children, pregnant women, the elderly, convalescent patients, overweight people and athletes, since it contains easily digestible amino acids and other beneficial substances.

Doctors say that regular consumption of salmon reduces the likelihood of hypertension, atherosclerosis, strokes and myocardial infarction, and prevents the development of osteoporosis, diabetes, oncology, and thyroid diseases.

Pink salmon fish contains a complex of vitamins: A, C, D, K, E, PP, group B, as well as macro- and microelements and compounds of calcium, potassium, sodium, magnesium, phosphorus, iron, iodine, fluorine, sulfur, chromium, cobalt , zinc and copper.

Depending on the place of catch, the amount of fat, most of which is located on the abdomen, under the skin and in the fin area, can range from 2% to 8%. Polyunsaturated fatty acids (Omega-3), which are part of fish, actively fight free radicals in cells, as they are powerful antioxidants.

Pink salmon: calorie content depends on preparation

A variety of dishes are prepared from pink salmon. The energy value of the final product is influenced by cooking methods. Pink salmon is used to make soup and fish soup, and is eaten fried and stewed, as well as in salads. It is baked on the grill and in the oven, steamed, salted, pickled, dried, smoked and canned.

Pink salmon meat itself is somewhat dry, but the taste can be improved with spices and some other secrets. During cooking, vegetable and butter oil, wine, cheese, sugar, mayonnaise and other sauces based on sour cream or cream are often added to it, which leads to an increase in calories.

Fillet in batter

Pink salmon cooked in batter, which has a relatively low calorie content, tastes more tender than regular fried steaks; moreover, the meat does not fall apart and retains its original integrity. The dish can be served hot or cold as a snack.

The recipe is quite simple. Fillet the fish, cut into pieces, then carefully dip in batter and fry on both sides. First place the finished pieces on a paper towel so that excess fat is absorbed, and then on a plate, garnish with herbs.

There can be many variations of batter. The main thing is that its consistency resembles thick sour cream.

Cheese batter

: 2 tablespoons of mayonnaise and flour, salt, two eggs, 80 g of cheese, black pepper. Beat everything except cheese with a blender. Grate the cheese and add to the total mass. The batter is ready.

Milk batter

: a glass of flour, an egg, 0.5 liters of milk, spices and salt. Beat everything except flour. While stirring, gradually add flour.

How to cook better?

Boiled fish tastes best in soup or fish soup. Pink salmon is no exception, the calorie content of which allows you to make a rich broth.

After cutting the carcass into fillets, what remains is the head and tail, ridge and fins, belly and skin. All this will make an excellent soup.

Place the fish parts in cold water and bring to a boil. Cook for 15 minutes, then add potatoes, rice, sauteed onions and carrots, and a couple of minutes before readiness - dill or parsley, allspice.

You can use canned pink salmon in its own juice as fish, but then they should be added at the end of cooking along with spices, and the soup should not be salted.

Real fish soup differs from fish soup in that it should contain a lot of fish meat, which, by the way, cooks faster than heads and tails. It is appropriate to put the whole onion in the broth (take it out after cooking) and potato pieces, as well as a set of seasonings, of which herbs, pepper, bay leaf are required, and rosemary, mint, garlic, star anise, sage are optional. You can color the broth with turmeric. Spices should be added carefully, in small quantities, so as not to overpower the delicate taste of the fish.

How to choose pink salmon in the store

In stores you can buy gutted and frozen fish. Before you go shopping, you need to decide what dish you will prepare.

1. Pink salmon soup: head and tail, it will be tastier if you take the whole carcass. There is no need to cook the product for a long time. As soon as the water with the fish boils, the soup is ready in 15 minutes.
2. If you want to bake or salt fish, give preference to gutted ones.
3. Today, producers offer consumers a wide range of fish products. Fish is sold not only in whole carcasses, but also in pieces with and without skin. Steaks, fillets and sirloins for sale.
4. If you like pink salmon in batter, buy fillets. The taste of this part of the meat is more delicate. The dish can serve as a snack. Pink salmon in batter is served hot or cold, the recipe is simple. The fillet is cut into pieces and dipped in batter. Fry each piece on both sides.
5. Fried pink salmon steak is a treat that no one can resist.

Carefully inspect the product you are about to buy:

• if the inside of the belly is pink, it means the fish is fresh,
• yellow color indicates the opposite, probably this fish was caught a long time ago or it was stored incorrectly,
• yellow-bellied pink salmon will taste bitter after cooking, which will spoil the taste of the dish,
• when buying a carcass with the head, look at the gills, they should be red, otherwise it is better not to touch such fish,
• look at the fins and tail; if they are dry, then the fish has gone through several defrosting and freezing cycles. Each such cycle deteriorates the quality of the product, the structure of the meat is destroyed, and the content of nutrients decreases. Eating food from fish that has been repeatedly frozen and thawed can, at a minimum, result in gastrointestinal upset,
• river pink salmon is sold cheaper,
• buy industrially frozen fish,
• It is better to take products from large companies. Small producers often douse their catch with water before freezing to increase weight. As a result, almost half the weight is water,
• The weight of a medium-sized fish varies from 800 g to 1.5 kg. To enjoy fresh, quality fish for health benefits, buy it from a reputable place.

Smoked fish

Smoked pink salmon is a real delicacy. The calorie content of hot smoked pink salmon is slightly lower than cold smoked salmon, but in any case does not exceed 190 kcal per 100 g.

The preparation process is quite long and labor-intensive, requiring special equipment. The fish is first dry-salted or marinated, and then treated with smoke from sawdust from fruit trees. The temperature of hot smoking should not exceed 100 °C, cold smoking - even less.

Due to the absence of strong heat treatment, vitamins and other beneficial substances are well preserved in fish pulp. Smoked pink salmon is a delicious appetizer on the holiday table and the basis of many salads. For example, if you put it in a regular Olivier salad instead of meat, the salad will sparkle with a new taste.

Defrosting

Most likely, the pink salmon you buy will be frozen. There are shops selling fresh fish, but there are few of them and they are quite expensive. So, before you learn how to fillet pink salmon, you should remember how to defrost it correctly. There are two options here. If you have time to spare, it is better to take the fish out of the freezer in the evening. Place it in the refrigerator and take it out in the morning and cut it up.

If time is short, then when you get home, immediately put the fish on the table. At room temperature, the fish will defrost in a couple of hours. The natural way! If the insides are slightly frozen, this is good; the cleaning process will be easier and faster. Remember! Experts do not recommend using a microwave or hot water to defrost pink salmon.

Dry salting

Inexpensive and small in size, pink salmon fish is a very convenient material for balyk made at home. After removing the head and fins, cut the carcass lengthwise and remove the backbone. Rinse both pieces and blot dry with paper towels.

Sprinkle the inner surfaces of the halves with salt (80 g per 1 kg), fold them in the shape of a fish, skin side out, wrap tightly in a towel, tie with a rope and place in a container with a lid. Leave the pink salmon in this form in the refrigerator for 5 days. During this time, excess liquid will be absorbed into the towel, and the fillet will be salted.

Hang the pieces of fish, cleared of salt, in the air and dry for 3 days, after which the meat will acquire a characteristic taste familiar to gourmets. Rub the finished balyk with vegetable oil.

Baked pink salmon

It is possible to significantly reduce the calorie content of pink salmon baked in the oven if you use regular kefir instead of cream and mayonnaise. For 1 kg of fillet you will need 100 g of kefir, lemon, salt, ground pepper and other spices.

Rub the pieces with spices and salt, pour kefir and lemon juice and marinate for at least half an hour. Cover a baking sheet with foil, place thin lemon slices on it, and fish on top. Place potato mugs between the pieces. Pour marinade over everything, cover with foil and bake for 40 minutes at 220°C. For beautiful browning, remove the top layer of foil five minutes before cooking.

Steamed fish

The simplest and easiest red fish dish is steamed pink salmon. Its calorie content is perhaps the lowest possible. Gut the thawed carcass, cut off the fins and head, and cut into halves lengthwise.

Sprinkle the prepared fish with spices and salt, sprinkle with lemon juice and place in a slow cooker. Cook in steam mode for 30 minutes. Serve boiled rice or mashed potatoes as a side dish.

Pink salmon is a tasty fish that has beneficial properties for the human body. Regular consumption of pink salmon improves heart function, stimulates metabolic processes in cells and strengthens bone tissue.

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Red fish is a low-calorie product, so it can be eaten by people who follow strict diets or adhere to the principles of proper nutrition. Fish cooked with fresh vegetables, steamed or baked in the oven is especially useful.

Is it possible to give pink salmon to children?

Pink salmon for children is pure meat without preservatives with beneficial properties, rich in calcium, iron and vitamins. The substances presented promote the growth of bone tissue and prevent the development of rickets. But pink salmon is given to a child no earlier than 3 years of age, when the absence of an allergic reaction to white fish is confirmed.

Beneficial features

The benefits of fish for the human body are due to its rich chemical composition. It contains vitamins A, E, C, B vitamins, as well as potassium, phosphorus, iron and zinc.

Beneficial features:

1. 1. Unsaturated fatty acids protect the body's cells and slow down the aging process. Omega-3 fatty acids have been proven to be beneficial for people who engage in mental activity. They improve human memory, activate brain function and prevent the development of Alzheimer's disease.
2. 2. Iodine is necessary for the functioning of the thyroid gland, nervous and cardiovascular systems. For pregnant women, iodine is especially important, since its deficiency in the body slows down the growth and development of the fetus.
3. 3. Thanks to its high protein content, fish satisfies the feeling of hunger for a long time, so it is included in the diet of those losing weight. Pink salmon also reduces the level of bad cholesterol in the blood.
4. 4. Phosphorus strengthens human teeth and bones, and phosphoric acid is involved in fat metabolism.
5. 5. Potassium and sodium strengthen the walls of blood vessels and maintain water balance in the body. A lack of these elements increases the risk of developing heart and vascular diseases.
6. 6. Magnesium makes a woman feel better during her period and prevents the symptom of chronic fatigue.
7. 7. Nicotinic acid improves liver function, accelerates the healing of wounds and inflammation, and removes toxins from the body.

What are the health benefits of fish?

It is noteworthy that all parts of pink salmon provide the human body with equal benefits. An important point: the properties of this product do not change depending on preparation, so you don’t have to worry that after frying, smoking, salting, baking or boiling, the fish will lose vitamins or minerals.

In countries where red fish, in particular pink salmon, is constantly present in the diet, there is a healthier nation and a higher standard of living. These countries include, first of all, Japan, Norway, Finland and Iceland.

General benefit

Fish is famous for its nutritional value, satiety and overall positive effect on human well-being in the absence of contraindications and allergic reactions.

• Main beneficial properties:
• Calming effect for the nervous system (nervous system).
• Restoring the natural tone, increasing the elasticity and firmness of the facial epidermis.
• Normalization of the condition and strengthening of bones and nails.
• Acceleration of muscle growth.
• Normalizing lipid metabolism.
• Decrease in sugar concentration in blood plasma.
• Minimization and prevention of the development of erosions on the mucous membrane of the gastrointestinal tract.
• Normalization of female hormonal levels.
• Promoting skeletal growth in children and adolescents.
• Vision support.
• Saturation of the body with nutrients.
• Minimizing the impact of toxins on the body.
• Normalization of the functioning of the thyroid gland and all other glands.
• Strengthening the cardiovascular system, minimizing the likelihood of developing diseases of these organs, including strokes, heart attacks and thrombosis.

Video: benefits of pink salmon

For women

The benefits are largely due to the impressive content of vitamins, which help prolong skin youth and activate cell regeneration.

• Other positive properties:
• Folic acid guarantees the smooth functioning of the reproductive system. The substance is also important for the proper formation of the fetus in the first months of pregnancy.
• Regular consumption of the product guarantees the excellent condition of nails, hair and teeth.
• Certain substances and vitamins have a beneficial effect on the functioning of the nervous system. This means that the female body will more effectively resist negative emotions and stressful situations.
• After eating pink salmon, there is a surge of strength and a lift in mood.
• Reducing the risk of cystitis.
• Maintaining the normal functioning of the genitourinary system.
• Normalization of the functioning of the thyroid gland.

In general, regular consumption of pink salmon has a positive effect on the female body. It is possible to reduce the risk of many diseases.

For men

For representatives of the stronger half of humanity, this fish is also useful.

• It guarantees:
• support for the functioning of the reproductive system;
• increasing potency;
• significant improvement in sperm quality;
• acceleration of muscle tissue growth;
• strengthening the heart and blood vessels;
• strengthening bone tissue.

Fish is recommended for regular consumption by athletes and those men who are exposed to significant and regular physical activity. Those who suffer from infertility should also eat pink salmon regularly.

During pregnancy

During gestation, pink salmon, like any other red fish, is considered very useful. It helps eliminate the occurrence of diseases of the genitourinary system, and even cope with them during periods of exacerbation. There is also a beneficial effect on the functioning of the gastrointestinal tract. Regular consumption of red fish is an excellent protection against stress and bad mood.

We advise you to find out how to deliciously marinate pink salmon at home.

Pink salmon is a strong allergen, so you need to eat it little by little. It retains fluid, so you should avoid it in the final stages. If there are any changes in your health, you should immediately consult a doctor for diagnosis.

When breastfeeding

During lactation, you need to be especially careful about your diet so as not to harm the baby. Pink salmon is a strong allergen due to the high content of vitamin C and various acids in its composition. The positive aspects include saturating the body with useful elements, minerals and vitamins, combating stress, and improving the functioning of the body as a whole.

You will be interested to know how to cook pink salmon with cheese.

You can eat red fish, but be careful. It is advisable to return it to the diet only when the child reaches 7 months of age . Moreover, the first portion should be small - literally 2-3 tbsp. l. If the baby does not experience allergic symptoms within 24 hours, it is permissible to slightly increase the portion. In any case, it is permissible to eat the product no more than once a week in the first 2-3 months.

For children

The product will bring exceptional benefits to the baby’s body, subject to moderate consumption. It is permissible to eat a baked product steamed or boiled in water.

Important! According
traditional medicine healers , pink salmon is an excellent preventative against rickets (bone disease due to lack of vitamin D in the body).

• Main positive aspects:
• strengthening teeth and bones;
• improvement of immunity;
• vision support;
• activation of muscle tissue growth.

It is permissible to introduce the product into the baby’s diet when he or she reaches the age of 3-4 years. The second condition is that there should be no allergic reaction to white fish.

For weight loss

Due to its low calorie content and minimal fat content, fish is suitable for weight loss. It can be safely included in diets, in particular in protein diets, due to its significant protein content. The latter gives quick satiety and delays the onset of hunger.

Check out the recipes for making pink salmon soup.

To achieve maximum results, it is important to take a responsible approach to preparing fish dishes. The main problem lies in the fact that heat treatment often leads to an increase in calories. To eliminate the possibility of consuming high-calorie dishes, you need to make calculations taking into account all the ingredients presented in the composition.

Acceptable foods:

• ear;
• fish soup;
• Steamed fish;
• boiled pink salmon;
• grilled pink salmon;
• baked in the oven;
• Lightly salted fish is allowed in small doses.

The daily diet should include fresh, steamed or boiled in water, baked vegetables, especially green, buckwheat and pearl barley, lean meats (chicken or turkey fillet, beef), bran, etc. A drinking regime is required. You need to drink at least 1.5–2.5 liters of liquid per day (the exact amount is determined by body weight).

Did you know? During research, scientists were able to establish an extraordinary fact about red fish. They are sure: with regular consumption of pink salmon, as well as salmon, sturgeon, etc., the likelihood of getting a sunburn is minimized.

This can be still water, unsweetened green tea with or without lemon, freshly squeezed juices, herbal infusions. On any diet, flour, sweets, fried in oil, fatty, smoked foods are prohibited. In particular, you should give up potatoes, pasta, peas, beans, corn, bananas, grapes, melon, white bread, pastries, store-bought juices and carbonated drinks.

Contraindications

It is necessary to eat pink salmon dishes in moderation, since their excessive consumption is harmful to the human body. Preference should be given to boiled and steamed fish, as it retains more beneficial vitamins.

Contraindications:

• Individual intolerance.
• Chronic kidney and liver diseases.
• Ulcerative diseases of the gastrointestinal tract.

Obese people should exclude battered and smoked seafood from their diet.

Soybeans - benefits and harm to human health, soy products, calorie content and dietary supplements

Pink salmon for weight loss

Containing a high amount of protein with a low fat content, combined with vitamins and microelements, pink salmon is an ideal product for those who control weight or seek to reduce it. Fish oil is a high-quality “building material” for cell membranes, protein is easily digestible, vitamins and microelements normalize metabolic processes, helping to normalize weight.

The preparation of low-calorie dietary dishes from pink salmon has several features:

• Saturated fats are practically excluded from recipes;
• dishes are prepared without salt: meat contains a high amount of sodium, it makes no sense to increase it even more.

Below is the simplest recipe for baking pink salmon, in which it always turns out tender, juicy, and tastes like smoked salmon.

Cooking recipes

You can prepare a wide variety of dishes from fish. It is fried, baked, cooked in a slow cooker and salted in brine. It goes well with fresh vegetables, cereals, various exotic seasonings and sauces.

Below are simple and delicious recipes for preparing tender fish.

Baked pink salmon

Ingredients for preparing oven-baked fish:

• pink salmon fillet - 650 g;
• mozzarella cheese - 70 g;
• mayonnaise - 2 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• spices (basil, marjoram) - 1/2 tsp;
• ground black pepper - 1/4 tsp;
• salt - to taste.

Step-by-step preparation:

1. 1. Wash the pink salmon fillet well and cut into portions.
2. 2. Grate the cheese on a coarse grater or crush it with a fork.
3. 3. Prepare fish sauce: mix mayonnaise, lemon juice, spices and black pepper. Instead of mayonnaise, you can use low-calorie yogurt, which will reduce the fat content of the dish.
4. 4. Coat the fish pieces with sauce and leave to marinate for 1–2 hours.
5. 5. Cover a baking dish with foil and place fish fillets on it. Wrap the foil, carefully sealing all the edges. Bake for 15 minutes in an oven preheated to 190 degrees. After the allotted time, open the foil and sprinkle the fish with cheese. Bake the dish for another 2-3 minutes.
6. 6. Place the finished dish on portioned plates and garnish with fresh herbs and orange or lemon slices.

Lightly salted pink salmon

Ingredients:

• large carcass of pink salmon;
• cold boiled water - 1 l;
• salt - 4 tbsp. l.;
• vegetable oil - 100 g;
• sugar - 1 tbsp. l.

Preparation:

1. 1. Clean the fish, cut off its head and remove the entrails. Rinse under running water and cut into fillet pieces about 1 centimeter wide.
2. 2. To prepare the brine, add salt and sugar to the water. Stir the brine well.
3. 3. Place the fish in the brine for 30 minutes.
4. 4. After the required time, drain the brine. Dip the fillet pieces with a paper towel to remove excess liquid.
5. 5. Place pieces of fish tightly next to each other in a plastic food container.

Pour vegetable oil over the pink salmon and put it in the refrigerator for a day. Lightly salted pink salmon is ready!

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4.4 out of 5

Among fish, representatives of the Salmon family enjoy special honor. One of the most popular and accessible species of the famous family is pink salmon, which got its name because of its hump-shaped ridge. The meat has a bright red-pink color, although the outside of the fish’s body is gray with a blue tint.

The high calorie content of pink salmon does not in any way affect its beneficial properties.

. Doctors advise pampering yourself with delicious fatty fish dishes at least 2 times a week. A properly prepared product does not affect the figure, but significantly improves the condition of the skin, hair, nails and stabilizes the emotional background. Regular consumption of fish has the best effect on all systems of the human body.

Harm and contraindications

If pink salmon is consumed incorrectly or irresponsibly, there is a high probability of causing harm to the body.

• Main contraindications:
• kidney diseases;
• tendency to allergies (red fish is one of the strongest allergens);
• children under 4 years of age;
• individual intolerance to certain elements of the composition, most often phosphorus or iodine;
• liver diseases;
• acute gastrointestinal diseases;
• diseases of the genitourinary system (taboo for eating salted fish and caviar).

Important! The product should be introduced into the diet of children, pregnant and lactating women with caution. If allergic reactions occur, such as redness, swelling, itching, etc., you should immediately stop using the product and seek medical help.

Despite the abundance of beneficial properties, harm is still possible. The main problem is abuse. Doctors recommend eating no more than 150–200 g of product per meal and no more than 3-4 times a week. Ignoring these recommendations can lead to problems in the functioning of the endocrine system and thyroid gland due to the fact that hormones will be produced in very large quantities.

Pink salmon is a tasty, nutritious and satisfying red fish when cooked. It is distinguished by its rich composition and unique taste. The product is actively used for preparing various foods: boiled, salted, fried, fresh, baked, steamed, grilled, etc. Before use, it is important to make sure that there is no allergic reaction, and also to check if there are any contraindications for use. If you include pink salmon in your regular diet in moderation, the benefits for the body will be invaluable.

How many calories are in pink salmon?

Red fish is considered fatty and nutritious. Compared to other species of the Salmon family, the nutritional value of pink salmon is not so high. The calorie content of pink salmon is 140 kcal per 100 g. Of this, 20.5 g are proteins, 6.5 g are fats.

Pink salmon contains a large amount of protein, so it is satisfying, nutritious and dulls the feeling of hunger for a long time. Even a large portion will not be deposited as extra centimeters on the waist. Pink salmon can be eaten frequently without strict restrictions on serving size.

Due to the moderate calorie content of pink salmon, it is recommended to eat it during a diet

. Since fish is a protein product, it is useful to consume it during active sports to obtain energy and accumulate muscle mass. Fish satisfies hunger no worse than meat, but at the same time leaves a feeling of lightness.

Calorie content and BZHU

The calorie content of 100 g of fresh product is 147 kcal, and the energy value of the same amount is:

• 21 g protein;
• 7 g fat;
• 0 g carbohydrates.

Did you know? In the Far East, pink salmon predominantly enter the rivers of Primorye in odd-numbered years, and into the reservoirs of the Amur and Kamchatka in even-numbered years. Perhaps the reason for this

-
a two-year life cycle of an aquatic inhabitant, but it is not yet known for certain.
Pink salmon caviar is more nutritious. The calorie content of 100 g reaches 230 kcal, and BJU for the same amount:

• 31.2 g protein;
• 11.7 g fat;
• 0 g carbohydrates.

The product is often eaten salted - and per 100 g of fish without oil there are 169 kcal, 22.1 g of protein, 9 g of fat, and no carbohydrates. Pink salmon milk contains 90 kcal calories for every 100 g. The same amount also contains 16 g of protein, 2.9 g of fat and g of carbohydrates.

KBJU per 100 g of other dishes prepared with pink salmon is tabulated.

Important! It is necessary to take into account the fact that the exact amount of KBJU depends on the complete composition of the food. In most cases the difference is insignificant, but it still exists.

How many calories are in pink salmon with different processing methods?

The number of calories in pink salmon varies depending on how it was prepared. Adding butter, cream, sauces, wine, sugar leads to an increase in the nutritional value of the product.

There are many recipes and methods for preparing pink salmon. It is boiled, baked, fried, pickled, pickled, smoked, canned, stewed, and also steamed, grilled, or cooked. Pink salmon makes amazing first and second courses.

The calorie content of boiled pink salmon is 168 kcal per 100 g. Not everyone will like the boiled fish, but in first courses, in combination with spices and vegetables, it is filled with wonderful taste. Boiled fish retains most of its nutrients. Boiled and steamed fish are ideal for people watching their weight.

Calorie content of steamed pink salmon – 143 kcal per 100 g

. Steamed fish has a very soft and delicate taste. Such fish is included in the therapeutic diet for various diseases.

The calorie content of cold-smoked pink salmon is 169 kcal per 100 g. In hot-smoked pink salmon, it is 161 kcal per 100 g. Smoked fish is contraindicated for diseases of the stomach, kidneys, liver, and a tendency to swelling.

The calorie content of fried pink salmon is 212 kcal per 100 g. When frying, it is advisable to use a minimum amount of vegetable oil, as it contains carcinogens and increases cholesterol levels.

The calorie content of stewed pink salmon is 152 kcal per 100 g. Stewed fish with vegetables, herbs, spices, herbs is a nutritious, dietary dish that is quickly and easily prepared without much expense.

The calorie content of canned pink salmon is 135 kcal per 100 g

. In this case, the number of calories in pink salmon will depend on the vegetable oil content in it. To maintain your figure, it is preferable to buy fish in its own juice.

Use in folk medicine

Traditional healers are confident that pink salmon is extremely beneficial and helps with certain ailments. Modern experts also recommend including the product in the diet to maintain overall well-being and coordinated functioning of organs.

Learn how to cook pasta with pink salmon.

For pancreatitis

This disease requires not only regular medical care in the form of medications, but also diet. It is recommended to make pink salmon one of the main fish in the diet. Its main advantage for people suffering from pancreatitis is that there is no negative effect on the pancreas. Other components of the composition help normalize the activity of the gastrointestinal tract, get rid of inflammation and improve overall well-being.

If you have pancreatitis, you can eat fish only boiled, baked or steamed. This way the product will bring benefits, and harm will be eliminated.

For gout

Gout is a disease in which salt crystals are deposited in the joints. This leads to restriction of movement, pain and destruction of joint tissue.

Composition, benefits and calorie content of pink salmon

Pink salmon contains almost all the beneficial substances and vitamins necessary for humans. It contains: vitamins of groups A, B, D, PP, cobalt, sulfur, iodine, phosphorus, sodium, calcium, sulfur, iron, selenium, omega-3 fatty acids.

Regular consumption of pink salmon normalizes the functioning of human internal organs. The chemical composition of fish has a positive effect on the psyche, improves sleep, improves skin quality, and speeds up metabolism.

Pink salmon contains iodine, which helps cope with thyroid diseases. In addition, pink salmon contains substances that stimulate brain function, strengthen memory and improve mood.

Frequent consumption of pink salmon is an excellent prevention of cardiovascular diseases, nervous disorders, heart attack, and hypertension.

Nutritionists advise taking into account the low calorie content of pink salmon and its beneficial properties.

and use valuable fish in your menu as often as possible.

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CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition of “Boiled pink salmon, 1-342”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of boiled pink salmon, according to 1-342, is 152 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

Try filling out your food diary right now without registration.

Find out your additional calorie expenditure for training and get updated recommendations absolutely free.

DATE FOR ACHIEVEMENT OF THE GOAL

Boiled pink salmon, 1-342 each

rich in vitamins and minerals such as: vitamin PP - 42.5%, phosphorus - 18.1%

• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.

.
The nutritional value

— content of carbohydrates, fats and proteins in the product.

Nutritional value of food product

- a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins

, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Pink salmon belongs to the salmon family of fish. Like all fish of this family, it contains a lot of useful substances necessary for our body. This fish is a valuable source of easily digestible protein and amino acids. If the proteins contained in animal meat are absorbed by approximately 60%, then the protein from fish meat is absorbed by 98%. Therefore, pink salmon, like other types of fish, is very well suited for feeding in old age, when the digestive system is no longer so strong and the diet must be formulated taking this fact into account.

There are no carbohydrates in pink salmon meat. The main sources of calories in pink salmon are proteins and fats.

Moreover, fats, unlike saturated fats contained in the meat of animals and poultry, are found in fish to be unsaturated, and therefore more healthy. They are more easily absorbed by the body and contain beneficial omega-3 and omega-6 fatty acids. These acids normalize metabolism, improve the functioning of organs, strengthen the nervous system and slow down the aging of the body. These fats are not stored in fat reserves, but are used by the body for benefits - for cell production, increasing skin elasticity, etc.

In addition to proteins and fatty acids, pink salmon contains vitamins and mineral compounds. They do not affect the calorie content of pink salmon, but make its meat very useful for humans

. Pink salmon contains calcium, phosphorus and fluorine, which strengthen bones and tooth enamel. Calcium, in addition, promotes the regeneration of mucous membranes, and phosphorus accelerates metabolism and has a beneficial effect on brain activity. Pink salmon meat is also rich in iodine, which improves the functioning of the thyroid gland, and iron, which prevents the occurrence of anemia.

Magnesium contained in this fish is involved in the processing and breakdown of fats, carbohydrates and proteins and the production of energy, and is also a necessary element for DNA synthesis. Potassium, which pink salmon meat is also rich in, strengthens the heart and improves muscle function, and zinc increases the body's resistance to various diseases. It also contains the mineral selenium, known for its antioxidant properties, and others.

The ability of pink salmon to speed up metabolism and break down fats, along with the low calorie content of pink salmon and its high content of vitamins and minerals, makes it a very useful product for dietary nutrition. Pink salmon is rich in antioxidant vitamins A, E and D, which improve the condition of hair, nails, skin, have a beneficial effect on vision, the state of the nervous system, and also slow down the aging of the body.

B vitamins strengthen blood vessels and the heart, regulate the functioning of the nervous system, increase attention, the activity of mental processes, reduce fatigue, improve mood and sleep. They participate in the processes of energy metabolism, the synthesis of cells, hormones and enzymes, improve the condition of hair and nails, skin, prevent the occurrence of cancer, and slow down aging.

The low calorie content of pink salmon and its high protein content in the absence of carbohydrates make it possible to use it for nutrition during low-carbohydrate diets, as well as for nutrition of athletes during drying. Pink salmon is also useful for children, the elderly, pregnant and lactating women, as well as people whose activities involve high emotional, mental or physical stress. Pink salmon is an effective product against hypertension, diseases of the cardiovascular system, as well as depression and stress. It allows you to maintain youth, health, beauty, good spirits and clarity of mind for a long time.

Fat content of fish

One of the characteristics of fish is its fat content, which indicates its nutritional value. For the most part, the indicator depends on the variety and variety of fish, but the fishing season also has an impact. The fat content of an individual always increases during the spawning period.

Pink salmon is a fish of moderate fat content. The calculation is based on the basic presence of fat in 100 g of product. In other words, it contains from 3.5% to 8% of this particular component. This category is also sometimes called low-fat. This percentage of fat indicates the permissibility of consumption by pregnant and lactating women, those who follow a diet or have problems with the gastrointestinal tract, heart, kidneys, and circulatory system. The main thing is to remember: there must be moderation in everything.

We recommend learning how to prepare pink salmon and mackerel roll.