Halibut... This name is familiar from childhood to everyone who had time to live in the USSR, and then it was problematic to buy a halibut. Now this healthy fish is available in almost all hypermarkets, and it is available not only in the form of carcasses, but also live - you can easily choose the fish you like in an aquarium with ice.

This state of affairs has led to the fact that today halibut (baked in the oven, smoked, fried, boiled or otherwise cooked), as well as its caviar, are not at all uncommon even at the most ordinary feast.

By the way, the Russian coast-dwellers, who hunted in the northern seas, considered the “faltosin” the most desirable prey, because its fatty, dense meat was excellently salted and stored in a salted form for a long time.

Reference data on halibut

Halibut belongs to the predatory demersal fish of the flounder family. This is an amazing fish, because its length can reach 5 meters, and its weight is 350 kg.

At the same time, unfortunately, due to the excessive activity of fishermen, some types of halibut have already been included in the Red Book (in particular, white-barked halibut), despite the fact that this fish breeds very, very quickly.

Despite the fact that halibut prefers to live in deep waters, fish rise to a depth of about 300-500 m for spawning, and the number of eggs can reach several million. And it is during the spawning period that the largest amount of halibut is caught - mainly for the sake of obtaining valuable caviar, which in its properties is very similar to black sturgeon caviar.

halibut species

Halibuts are divided into several subspecies so dissimilar to each other that sometimes it seems that it is absolutely different kind fish. And yet…

Types of halibut:

• blond
• black or blue
• Asian arrow-toothed
• american arrowtooth

In stores, we often meet the first two types of halibut. However, they can be caught in different oceans. If these are the waters of the Atlantic Ocean, then the fish is most likely caught in violation of international standards, and may be sick. But if the label is "Pacific halibut", then the fish can no doubt be bought and cooked.

The composition and useful properties of halibut

The value of halibut lies in the large amount of omega-3 unsaturated fats in the meat of this fish, and the further north the halibut lives, the more healthy fatty acids in its meat.

With a low calorie content (103 kcal per 100 g of fish), halibut is one of the most useful fish for people suffering from diseases of the cardiovascular system. Omega-3 fatty acids reduce the effects of arrhythmia, reduce the likelihood of blood clots, increase the resistance of the human body to development inflammatory processes and reduce the risk of atherosclerotic plaques on the walls of blood vessels.

In addition, omega-3 fatty acids can help treat oncological diseases as well as in their prevention. Doctors are unanimous that these acids are useful for the whole body, but most of all - for the human brain. Omega-3 acids are used in the treatment of macular degeneration and for the prevention of this disease.

The halibut itself is excellent in the treatment of dry keratitis (dry eye syndrome), and gives older people a good chance in the difficult task of preventing Alzheimer's disease, since omega-3 fatty acids nourish brain cells, preventing their death.

A more complete composition of halibut looks like this:

Contraindications to the use of halibut

• in diseases of the gastrointestinal intestinal tract
• with hepatitis
• restriction of the use of smoked and salted fish for children, with exacerbation of diseases of the liver and kidneys

Halibut caviar

Halibut caviar is harvested without removing the ovary - this is a thin film in which the eggs are located, after which the caviar is immediately salted, keeping for about 10 days in wooden barrels. Further processing of halibut caviar is even more difficult: the caviar is taken out of the barrels, washed, and again placed in barrels for aging for two weeks.

Halibut caviar belongs to the partial variety due to the yastyk, and even according to appearance caviar is different from sturgeon black caviar. Firstly, halibut caviar is larger; secondly, its natural color is beige, but for sale, caviar is tinted, which does not affect its taste. And, thirdly, everything that is in halibut is also found in caviar - vitamins, minerals, omega-3 fatty acids, etc.

Nutritionists advise halibut caviar to patients with digestive problems and nutrition in general as a complete source of many substances valuable to the human body.

Of course, there are contraindications for caviar:

• hypertension
• duodenal disease
• individual intolerance to sea and fish products

Summary

Based on the foregoing, we can draw some conclusions about the halibut as a fish that is very useful for human nutrition, the meat of which contains the necessary omega-3 fatty acids in natural form. Therefore, even a small amount of halibut in your diet will keep you young and healthy longer.

Halibut is a marine predator from the Kambalov family, living in the waters of the northern seas. It has tasty meat containing omega fatty acids. Halibut meat, in addition to high palatability, is quite nutritious and contains a wide range of other vital substances for the human body, which are absorbed more easily than from other products. Due to its uniqueness and wide range useful properties indicated for inclusion in a permanent diet for many diseases. A variety of dishes from this fish allows you to choose the most suitable ones, with a focus on your health indicators. The main thing is to know the measure, since even the most healthy food can be harmful.

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Description

Halibut is a flounder-like marine fish that lives in the northern regions of the Pacific and Atlantic Oceans on great depths. It belongs to the largest members of the family. Endowed with a flattened body, in connection with which it is called the "sea tongue". Unique in its external description: the belly is located on the left side, both eyes are on the right side. The mouth is huge, based directly under the eyes. The color of the back varies from olive to dark cream, the abdomen is a silvery sheen.

Adult males can reach a length of up to 170–180 cm, females up to 220 cm and weigh about 115 kg. On sale you can observe small representatives, no more than 50 cm long and weighing up to 3 kg. The largest halibut is considered to be a white halibut with a length of about 5 m and a weight of 340–350 kg. But its capture is prohibited, as it is listed in the Red Book.

The meat is white in color, fatty, dense texture, low-boned. Taste qualities are always on top, but vary by type of fish.

There are three main varieties of halibut:

• blond;
• black, or blue;
• arrow-toothed.



Composition and nutritional value

There is quite a lot of fat in fish meat, as it is a marine inhabitant. The further north he lives, the fatter. Its nutritional value is high, the distribution of BJU in 100 grams of the product is as follows: proteins - 18.58 g, fats - 1.35 g, carbohydrates - 76.13 g, cholesterol - 58 mg, ash - 1.58 g. Calorie content is from 103 up to 190 kcal, depending on the species. When frying, the calorie content increases almost four times. This is due to the fact that the fish strongly absorbs fat during cooking. This must be taken into account when compiling a diet, especially when losing weight.

Halibut is the leanest option, with few calories. It should be chosen for various diets.

The composition of halibut is unique, rich in amino acids and omega-3 fatty acids, which are not synthesized by the human body. Despite this, meat is classified as dietary, since the proportion of fat is no more than 5% and a low glycemic index. In addition, it contains:

• glutamic, nicotinic and aspartic acid;
• vitamins: A, E, D, B;
• micro and macro elements: phosphorus, selenium, calcium, potassium, magnesium.

Liver and caviar are especially rich in vitamins and protein. To fully provide the body with vitamin D, it is enough to eat 100 grams of fish per day.

Beneficial features

Halibut meat contains easily digestible protein, so it is easier and faster to digest. digestive system. The reason is the minimum content connective tissue, which slows down this process, like animal meat. As a result, there is no heaviness in the stomach after consumption. Amino acids act similarly, the lack of which in humans causes the development of atherosclerosis, anemia, depression and neurosis, and immunodeficiency. Leads to premature aging and a number of other failures in the functioning of internal organs.

Rich chemical composition halibut generally has a beneficial effect on both children and adults. As for women, the benefits here come from polyunsaturated fatty acids, along with vitamins and minerals that ennoble the appearance. Improves skin, hair and nail structure. Such food helps to maintain normal reproductive functions, and for men it serves as a prostatitis prevention and increases potency.

Along with this, the following useful properties of halibut are noted:

• normalizes brain activity;
• relieves insomnia;
• improves vision and memory;
• cleanses the body of toxins and toxins;
• strengthens the walls of blood vessels;
• promotes the withdrawal of "bad" cholesterol;
• stabilizes blood pressure;
• activates the breakdown of saturated fats;
• has an anti-inflammatory effect;
• has pronounced antioxidant properties;
• has a positive effect on the functioning of the thyroid gland;
• boosts immunity.

Fish meat is shown as a prophylactic against tumors of various origins. With such big list beneficial effects, the product is recommended as a therapeutic supplement for a number of diseases, such as:

• arrhythmia;
• thrombophlebitis;
• hypertension;
• phlebeurysm;
• atherosclerosis;
• Alzheimer's disease;
• anemia;
• arthritis, gout, arthrosis;
• eye pathology;
• osteoporosis;
• cirrhosis of the liver;
• instability of the menstrual cycle;
• male infertility;
• insomnia, neurosis.

Pregnant and lactating women should include halibut in their daily diet as a valuable source of vitamins, minerals and fatty acids. But you need to choose only high-quality seafood, so as not to run into mercury-infected fish. Children need this product for full growth and development. Calcium and phosphorus in the composition strengthen tissues and the bone skeleton, and also increase brain activity. Only eat halibut in food should be dosed, excluding salted and smoked fish from the diet.

For older people, fish dishes will help to avoid the death of nerve cells and eye dystrophy. Omega-3 acids fully nourish the brain, prevent blood clots and purify the blood. Thus, they improve the work of cardio-vascular system protecting against strokes and heart attacks.

With regular use of halibut, you can delay old age, maintaining health of the body and clarity of mind for many years. When used for medicinal purposes, the method of preparation should be taken into account. In a fried and smoked state, the fish significantly loses its useful composition and the calorie content increases.



Contraindications and possible harm

Despite the wide range of useful properties, halibut meat has a number of contraindications for use:

• age up to 7 years;
• pregnancy and breastfeeding;
• overweight;
• seafood allergy;
• individual incompatibility with individual components in the composition;
• disturbed hormonal background;
• stones in the kidneys and ureters;
• hepatitis;
• pathology of the gastrointestinal tract;
• increased calcium in the blood.

Since halibut is able to absorb mercury, overeating can cause significant harm to health. According to the recommendations of the Canadian Ministry of Health, it is safe to eat it 4-5 times a month in portions of 170-200 g.

Otherwise, this fish has only health benefits. A high concentration of protein and a small amount of calories make it possible to include it in the weight loss menu. Restrictions apply only to salted and smoked products, with which people with hypertension and heart disease should be careful.

How to choose and store

It is recommended to buy this fish chilled, which makes it easier to visually assess the quality of the product. Due to the remoteness of halibut habitats, the Russian market mainly receives frozen fish. Often, they try to pass off the less useful and cheaper pangasius for halibut fillet. Therefore, the frozen product should be purchased only from trusted suppliers.

If ice is present on the surface, it will be difficult to understand the condition of the fish fillet. In addition, it could be repeatedly frozen, which leads to a loss of useful properties and a deterioration in taste.

To prepare healthy meals, you should be able to choose the right chilled fish:

• The meat component must be exclusively white in color. Pinkishness indicates a substitution.
• The fillet should not be thicker than 1.5 cm.
• The fat layer is evenly distributed throughout the body. On the sides, the presence of fat accumulations is not allowed.
• The scales are clean, without mucous plaque.
• Eyes are clear and moisturized. Turbidity indicates a long period of storage in inappropriate conditions.

Since halibut fillets are at least four times more expensive than pantgasius, it is worth comparing both price tags first. It would be useful to familiarize yourself with the information on the accompanying label, which the seller is obliged to provide upon request. It usually indicates:

• Name of product;
• the percentage of ice glaze and the fish itself;
• supplier information and contacts;
• freezing method;
• date of manufacture and storage conditions;
• certification data.

Permissible shelf life of frozen fish fillets is 7–8 months at a temperature of -18…19 °С. It is better to defrost naturally in a cool place. Immediately after this, cook without resorting to re-freezing.

Use

Halibut is a tasty and versatile fish in cooking, it is fried, steamed, salted, smoked, stewed, dried. The greatest benefit is endowed with boiled and baked. It goes well with vegetables and herbs, herbs, white wine, soy sauce, nutmeg, capers. Caviar and canned fish products are added to salads and used for sandwiches. When preparing halibut, the first step is to remove the fins that have bad smell and can ruin the whole dish.

Despite the usefulness, halibut dishes should not be abused. It is optimal to eat them 2-3 times a week in portions of 200 g.

For adherents healthy eating and losing weight people, such an additive in the diet is simply necessary. Thanks to fatty acids and the absence of carbohydrates, it is possible to more effectively lose weight. At the same time, the skin and hair do not suffer at all, on the contrary, they acquire freshness and beauty.

Halibut for white wine




Prepare for cooking:

• 500 g halibut fillet;
• 2 medium carrots;
• 1 zucchini;
• soy sauce;
• a quarter of a lemon;
• rosemary;
• nutmeg, salt and black pepper.

Cooking method:

1. 1. The meat is pre-washed, dried and rubbed with a mixture of spices and salt.
2. 2. Spread on a foil spread on a baking sheet.
3. 3. Put a branch of rosemary on top, sprinkle with lemon juice.
4. 4. Bake in the oven for about 30 minutes at a temperature of 170-180 ° C.
5. 5. Vegetables are cut and passivated in a pan with a small amount of olive oil.
6. 6. They are laid out on a dish, fish is placed in the center. Drizzle moderately with soy sauce.
7. 7. If halibut is very oily, add lemon.

with spinach




For the recipe you will need:

• 4 fish fillets without skin;
• 25–30 g olive oil;
• fresh basil;
• salt, pepper, sunflower oil.

For garnish you need: spinach - 300-320 g, 3-4 cloves of garlic, olive oil.

Sequencing:

1. 1. First of all, make a side dish. Heat the oil in a frying pan, where they put chopped garlic. Roast until golden.
2. 2. Add half of the cooked spinach and simmer for 2-3 minutes. Salt and pepper before turning off.
3. 3. Then they switch to fish. In a separate bowl combine: chopped basil, olive oil, salt, pepper and crushed garlic.
4. 4. Rub the fillet with the resulting mixture.
5. 5. Fry it in a hot pan, 3 minutes on each side.

Serve with spinach, immediately after removing from the stove. Garnish with fresh herbs and lemon slices.

Fish soup




Ingredients:

• halibut fillet - 300–340 g;
• fish broth - 500 ml;
• potatoes - 400-450 g;
• milk - 500 ml;
• bacon - 2 pieces;
• flour - 90 g;
• one bulb;
• parsley and thyme - half a bunch of each;
• salt, pepper - to taste.

Step by step preparation:

1. 1. Bacon is fried in a cast iron bowl, then laid out on a plate and crumbled into pieces.
2. 2. Place potato cubes, chopped onions in a saucepan and simmer for about 2-3 minutes. While constantly stirring.
3. 3. Pour flour, mix thoroughly and cook in the same mode for another three minutes.
4. 4. Pour in the broth and wait for it to boil under a closed lid. Add milk.
5. 5. Then put: fish pieces, herbs, salt and pepper. Cook for about 5 minutes and turn off.

Let a little ear infuse, and you can serve it on the table along with bacon.

With cheese




This option will require the following set of products:

• 0.5 kg halibut, or 6 pieces;
• 6 egg yolks and 8 whites;
• 130 g of hard cheese;
• 50–55 g butter;
• pepper, salt to taste.

How to cook:

1. 1. The fish is cut into thin slices, rolled into tubes and fixed with a thread. The rolls are fried on all sides, then salted and peppered.
2. 2. Spread them tightly in a mold.
3. 3. Now we need to make a fill. Grate cheese, mix with yolks and whipped proteins.
4. 4. The resulting mass is distributed over the fish.
5. 5. Put in preheated to 220 ° C, bake until golden brown.

The finished dish is topped with chopped herbs.

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Halibut belongs to the category of dietary products. It is a marine lean fish enriched with many nutrients. All species of halibut live in the oceanic waters of the Pacific and Atlantic Oceans. They belong to the flounder family. The fillet has a unique taste, special tenderness and does not contain a large number of small bones.

halibut calories

Regardless of the type, this fish is medium in calories. The average calorie content is 107 kcal per 100 g. Energy value of this fish may vary depending on the method of preparation.

Nutritional value of halibut

Halibut dishes are of particular value. Using them in the diet, you can easily create a balanced everyday or holiday menu. The main value of this product is represented by the protein content. Its average is 19 g per 100 g fillet. Also, the composition of the fish includes special fats. In 100 g of the finished product, their content is 5.8 g per 100 g of fillet. There are no carbohydrates in this fish species.

What is useful halibut for the body?

The systematic use of halibut normalizes metabolic processes in the body, improves vision, and has a beneficial effect on the liver. It has a positive effect on the functionality of the cardiovascular system, improves the biochemical composition of the blood and prevents the development of atherosclerosis. It helps to restore strength, stabilize the psycho-emotional state and overcome asomnia.

Can halibut be harmful to the body?

The use of halibut should be excluded only if there is an individual intolerance in the body or allergic reaction for fish. Limit portions and their number is recommended for hepatitis. In other cases, eating fresh, properly cooked fish is extremely beneficial for the body.

	Product	Kcal	Proteins, g	Fats, g	Ang, g
	halibut black	196,1	12,8	16,1
	halibut	103	18,9	3
	Halibut, black, raw	186	14,37	13,84
	Halibut, black, grilled	239	18,42	17,74
	Halibut, Atlantic and Pacific, raw	110	20,81	2,29
	Halibut, Atlantic and Pacific Roasted	140	26,69	2,94

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Halibut white".

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

Energy value halibut is 103 kcal.

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Product Calculator

The nutritional value

Serving Size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend 10-12% of calories 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 is supplied, then the body begins to use fat reserves, and body weight decreases.

Try filling out a food diary right now without registering.

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

GOAL TIME

USEFUL PROPERTIES

halibut rich in vitamins and minerals such as: vitamin A - 11.1%, choline - 12.4%, vitamin B6 - 21%, vitamin B12 - 33.3%, vitamin D - 274%, vitamin PP - 28%, potassium - 18%, magnesium - 15%, phosphorus - 27.5%, selenium - 92.9%, chromium - 110%

Why halibut is useful

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses, pressure regulation.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

The complete guide to the most useful products you can see in the application - 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 needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Halibut black".

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

Energy value halibut black is 196 kcal.

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Product Calculator

The nutritional value

Serving Size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend 10-12% of calories 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 is supplied, then the body begins to use fat reserves, and body weight decreases.

Try filling out a food diary right now without registering.

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

GOAL TIME

USEFUL PROPERTIES OF BLACK HALIBUT

halibut black rich in vitamins and minerals such as: vitamin A - 11.1%, choline - 12.4%, vitamin B6 - 21%, vitamin B12 - 33.3%, vitamin D - 274%, potassium - 18%, magnesium - 12.5%, phosphorus - 27.5%, iron - 444.4%, selenium - 66.4%

What is useful Halibut black

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete directory of the most useful products in the application - 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 needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.