The fish is delicate and easy to digest, but it is also rich in unsaturated fatty acids, which is of great benefit to human health. The health effects of different kinds of fish are also different. Not only this, we should also eat different fish in different seasons. Here we will talk about what fish should be eaten in each season. In the winter, the nutritional value of the four fish below is much better than that of other fish, especially to help us to nourish in winter. Therefore, those who love fish do not miss the four fishes in winter.
Squid
Carp is rich in protein and easy to digest and absorb. It is a good source of protein for patients with liver, kidney, and cardiovascular and cerebrovascular diseases. The squid has the effect of invigorating the spleen, dampness, appetizing, and promoting blood circulation. It has therapeutic effects on edema, ulcers, bronchitis, asthma, and diabetes. Postpartum women stew squid soup to make up virtual milk. Patients with colds and fever should not eat salmon. Carp is suitable for soup and has a good nourishing effect.
Ribbon fish
Eating octopus often has the effect of nourishing the liver and moisturizing the skin. Although the fat content of octopus is higher than that of normal fish, it is mostly unsaturated fatty acids that have the effect of lowering cholesterol. Hairtail is rich in magnesium and can protect cardiovascular and cerebrovascular systems and prevent hypertension and other diseases. Hairtail is suitable for people who suffer from chronic illness, weakness, shortness of breath, and dry skin, while skin diseases and asthma patients are unfit for human consumption. The fry should be fried and eaten. Spray some wine before the pan to taste better.
carp
Carp is rich in high-quality protein, and the body's digestion and absorption rate can reach 96%. Carp is suitable for people with nephritis edema, jaundice hepatitis, and cirrhosis ascites. Carp is hair and not suitable for patients with malignant tumors or skin diseases. The squid should be braised and the intestines must be removed when cooking, otherwise the taste will be destroyed.
herring
Herring is rich in selenium, iodine, zinc and nucleic acid, anti-aging and anti-cancer effects, commonly used in diet. The herring body contains polyunsaturated fatty acids that can dilate blood vessels and prevent blood clotting. Herring is suitable for consumption by patients with edema, hepatitis, hyperlipidemia, high cholesterol, and arteriosclerosis, and is not suitable for people with weak spleen and stomach, insufficient blood and people with pruritic skin diseases. Herring fat is more suitable for roasting and guarantees tenderness of meat.
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