CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Coho salmon".

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

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	140 kcal	1684 kcal	8.3%	5.9%	1203 g
Squirrels	21.6 g	76 g	28.4%	20.3%	352 g
Fats	6 g	56 g	10.7%	7.6%	933 g
Water	71.2 g	2273 g	3.1%	2.2%	3192 g
Ash	1.2 g	~
Vitamins
Vitamin A, RE	30 mcg	900 mcg	3.3%	2.4%	3000 g
Retinol	0.03 mg	~
Vitamin B1, thiamine	0.3 mg	1.5 mg	20%	14.3%	500 g
Vitamin B2, riboflavin	0.22 mg	1.8 mg	12.2%	8.7%	818 g
Vitamin B4, choline	109.4 mg	500 mg	21.9%	15.6%	457 g
Vitamin B5, pantothenic	0.823 mg	5 mg	16.5%	11.8%	608 g
Vitamin B6, pyridoxine	0.549 mg	2 mg	27.5%	19.6%	364 g
Vitamin B9, folates	9 mcg	400 mcg	2.3%	1.6%	4444 g
Vitamin B12, cobalamin	4.17 mcg	3 mcg	139%	99.3%	72 g
Vitamin C, ascorbic acid	1 mg	90 mg	1.1%	0.8%	9000 g
Vitamin D, calciferol	9 mcg	10 mcg	90%	64.3%	111 g
Vitamin E, alpha tocopherol, TE	1.3 mg	15 mg	8.7%	6.2%	1154 g
Vitamin K, phylloquinone	0.1 mcg	120 mcg	0.1%	0.1%	120000 g
Vitamin RR, NE	9.5 mg	20 mg	47.5%	33.9%	211 g
Niacin	5.5 mg	~
Macronutrients
Potassium, K	420 mg	2500 mg	16.8%	12%	595 g
Calcium, Ca	16 mg	1000 mg	1.6%	1.1%	6250 g
Magnesium, Mg	27 mg	400 mg	6.8%	4.9%	1481 g
Sodium, Na	50 mg	1300 mg	3.8%	2.7%	2600 g
Sera, S	216.2 mg	1000 mg	21.6%	15.4%	463 g
Phosphorus, Ph	200 mg	800 mg	25%	17.9%	400 g
Chlorine, Cl	165 mg	2300 mg	7.2%	5.1%	1394 g
Microelements
Iron, Fe	0.7 mg	18 mg	3.9%	2.8%	2571 g
Yod, I	50 mcg	150 mcg	33.3%	23.8%	300 g
Cobalt, Co	20 mcg	10 mcg	200%	142.9%	50 g
Manganese, Mn	0.05 mg	2 mg	2.5%	1.8%	4000 g
Copper, Cu	110 mcg	1000 mcg	11%	7.9%	909 g
Molybdenum, Mo	4 mcg	70 mcg	5.7%	4.1%	1750 g
Nickel, Ni	6 mcg	~
Selenium, Se	36.5 mcg	55 mcg	66.4%	47.4%	151 g
Fluorine, F	430 mcg	4000 mcg	10.8%	7.7%	930 g
Chromium, Cr	55 mcg	50 mcg	110%	78.6%	91 g
Zinc, Zn	0.7 mg	12 mg	5.8%	4.1%	1714 g
Sterols (sterols)
Cholesterol	55 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.1 g	max 18.7 g
Monounsaturated fatty acids	2.134 g	min 16.8 g	12.7%	9.1%
Polyunsaturated fatty acids	1.992 g	from 11.2 to 20.6 g	17.8%	12.7%
Omega-3 fatty acids	1.593 g	from 0.9 to 3.7 g	100%	71.4%
Omega-6 fatty acids	0.339 g	from 4.7 to 16.8 g	7.2%	5.1%

Energy value Coho salmon is 140 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.

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Most foods may not 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.

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Ratio of proteins, fats and carbohydrates:

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USEFUL PROPERTIES OF COHO PALM

Coho salmon rich in vitamins and minerals such as: vitamin B1 - 20%, vitamin B2 - 12.2%, choline - 21.9%, vitamin B5 - 16.5%, vitamin B6 - 27.5%, vitamin B12 - 139% , vitamin D - 90%, vitamin PP - 47.5%, potassium - 16.8%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 66.4% , chromium - 110%

How is Coho salmon useful?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are 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 metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
Vitamin PP participates 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.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
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.
Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
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-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

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.

Coho salmon belongs to the genus of Pacific salmon, stands out among others with its impressive size - up to 1 meter in length, with a weight of up to 15 kg. It is often called "silver salmon" and "white fish" due to its distinctive silvery coloring. If you are not particularly knowledgeable about the types of fish, take note of the following facts:
- coho salmon can be easily distinguished from masu, chum and pink salmon by its head - it is quite large, with a wide forehead;
- coho salmon have a characteristic high tail stalk;
- bluish or greenish tint of scales along the ridge.

The meat of this fish is tender and juicy, has excellent taste and a pleasant aroma. It is not surprising that dishes prepared from coho salmon are considered a delicacy. In addition, you can experiment with this product: it is suitable for salting, marinating, baking, frying and smoking. Connoisseurs of delicious food note that kebab made from coho salmon is in no way inferior to meat kebab, and steaks from this fish can compete with any other dishes.

The benefits of coho salmon

Almost all B vitamins, calcium, chlorine, iron, magnesium, potassium, sodium, nickel, zinc, fluorine, molybdenum and other useful (necessary for the normal functioning of the human body) microelements are contained in sufficient quantities in the red meat of coho salmon. Therefore, it is recommended for children, elderly people and pregnant women.

Harm and contraindications

People with liver problems and gastritis should be careful when consuming coho salmon meat. Pregnant women should not consume this fish in too large quantities.

Coho salmon is a member of the salmon family of fish and is an important commercial fish species. Depending on where it lives, its weight and size depend.

For example, coho salmon from North American latitudes on average gain weight up to 10 kg and grow in length up to 1 meter, or even more, and Asian coho salmon have a length of no more than 90 cm. Sometimes you can find specimens weighing up to 14-16 kg.

This fish has a large head and a short tail, which significantly distinguishes it from many of its relatives. It is characterized by the presence of scales of a bright silver hue. Due to its color, the fish acquired another name – “silver salmon”. Coho salmon meat is red in color, with a richer taste than, for example, pink salmon meat.

When they reach the third year of their life, coho salmon reach sexual maturity. The spawning process begins in September and continues until March. In this regard, there are three types of coho salmon: autumn, winter and spring. During spawning, the fish generally refuses food. It spawns in areas of the water area where there is a clean, sandy or hard bottom.

Sometimes it spawns in the places where it was born. During the spawning period, the fish changes its shape greatly: the back darkens and the scales become crimson, teeth grow, and a hump is formed on the back. Females, unlike males, practically do not change their appearance. As soon as the coho salmon spawn, all individuals die.

The benefits and harms of coho salmon

Fish meat contains a sufficient concentration of nutrients and minerals, without which normal human life is impossible. These are vitamins A and B, as well as minerals such as phosphorus, fluorine, potassium and magnesium. Constant consumption of coho salmon meat has a positive effect on mental activity and reduces the risk of oncological forms of the disease. The presence of acids such as omega-3 helps maintain the immune system at the proper level. There are practically no bones in coho salmon meat, which allows it to be consumed by children.

Harm to coho salmon

Unfortunately, not all categories of people can eat coho salmon meat. If a person suffers from liver or stomach dysfunction, then the meat of this fish is not recommended. In addition, there are people who suffer from a personal intolerance to seafood in general.

Pregnant women need to be very attentive to the doses of coho salmon consumption during pregnancy.

The energy value of coho salmon meat is measured at 140 kcal per 100 g of meat. Its low calorie content allows it to be considered a dietary product. It is especially useful for those who have managed to gain excess weight.

When purchasing fish, you should focus on certain points:

the fish must look fresh, without any stains, damage or bruises;
in the process of feeling the body, it should not stick;
when purchasing steaks, preference should be given to those on ice;
if you buy a whole fish carcass, then you need to pay attention to the transparency of the eyes;
As a rule, when you press on the carcass with your finger, the dent that appears should immediately disappear. If this does not happen, then it is not worth purchasing fish.

Coho salmon fish is considered one of the particularly tasty fish of the salmon family. It is prepared in various restaurants, as well as in salads and soups.

There are a lot of recipes for various dishes. The main thing is to have a fish carcass available, and you can cook a lot of things from it.

To prepare the dish you will need:

400 g coho salmon;
2 pcs. sweet pepper;
2 pcs carrots;
3 pcs. tomatoes;
1 PC. onions;
3 pcs. clove of garlic;
1 PC. zucchini;
1 PC. eggplant;
3 tbsp. spoons of soy sauce;
2 tbsp. spoons of vegetable oil;
2 tbsp. spoons of sour cream;
1 tbsp. spoon of vinegar;
2 teaspoons mustard;
40 g of greens;
salt and spices - to taste.

The energy value of the dish is 140 kcal per 100 g of finished product.

The dish is prepared as follows:

The fish is cut into small pieces and marinated in soy sauce and mustard. Then take a frying pan and fry chopped garlic, onions and carrots in it, after which diced zucchini and soy sauce are added. Added here: chopped eggplants, tomatoes and sweet peppers. The mixture should be simmered for about 10 minutes.

Once ready, the ingredients are distributed in the frying pan so that there is a small depression in the center of the frying pan, where the marinated fish is placed. Sour cream and finely chopped herbs are added to the dish. The frying pan is covered with a lid and its contents are simmered for 30 minutes.

To do this you need to prepare:

coho salmon meat – 600 g;
onions – 3 pcs.;
hard cheese – 100 g;
lemon – 1 pc.;
vegetable oil – 3 tbsp. spoons;
pepper and salt - to taste.

The calorie content of the prepared dish is 200 kcal per 100 g of product.

The cooking method is as follows:

First, fry the onion and place in a baking dish. On top, on the onion, fish meat, cut into portions, is laid out. Then salt and pepper are added, and a small slice of lemon is placed on each portioned piece of fish. Finally, the dish is sprinkled with chopped hard cheese. The dish is baked in the oven for 40-60 minutes at a temperature of 200 degrees.

To do this you need to prepare:

coho salmon fillet – 700 g;
onion – 1 pc.;
chicken egg – 2 pcs.;
hard cheese – 100 g;
mayonnaise – 3 tbsp. spoons;
starch - 3 tbsp. spoons;
vegetable oil – 100 g;
spices and salt - to taste.

Calorie content of cutlets is 250 kcal per 100 g of weight.

Cooking technology:

The fillet is cut into small pieces and chopped onions and mayonnaise are added to them. Everything is thoroughly mixed and placed in the refrigerator for 1.5-2 hours. To this product you should add eggs, salt and spices, grated cheese and starch, then mix everything carefully. The cutlets are placed on a heated frying pan and fried until golden brown.

What you will need:

water – 1 l;
coho salmon meat – 250 g;
milk – 1 l;
potatoes – 400 g;
pine nuts – 2 tbsp. spoons;
garlic – 1 clove;
pepper, salt and herbs to taste.

The calorie content of the soup is 110 kcal per 100 g of product.

How to cook:

Bring the water to a boil, cut the potatoes into cubes and pour into boiled water, then cook the potatoes until partially cooked. After this, pour milk, pieces of fish, pepper and salt into the container. The dish is finally ready. Pre-roasted pine nuts, garlic and herbs are added to the finished dish, after which it is covered with a lid and kept for several minutes.

To ensure that the final product is truly tasty, you need to consider some points:

Frozen fish must be defrosted using a certain technology. The defrosting process should only be natural and should not be forced under any circumstances, especially by using a microwave;
The fish meat is fried only after it has been rolled in a mixture of flour and salt. Pieces of fish are placed only on a heated frying pan. The fish is fried for no more than 3-5 minutes;
If the fish is grilled, it is recommended to pour wine over it. Although the taste will change, it will change for the better;
the main additives that cannot spoil fish meat are soy sauce, garlic and various herbs.

Vitamins

Coho salmon fish is characterized by the presence of a number of vitamins, such as:

vitamins P and PP;
vitamin A;
vitamin E;
vitamin B3;
vitamin C;
vitamin B2.

Minerals

In addition to vitamins, fish meat contains a certain set of minerals, such as:

nickel;
calcium;
fluorine;
magnesium;
iron;
zinc;
phosphorus.

This fish is caught in various ways, but spinning fishing is considered the most accessible and effective. This does not include fishing on an industrial scale. Some anglers have mastered fly fishing and use it very effectively. Unfortunately, fly fishing really needs to be mastered, unlike spin fishing, where everything is much simpler. Most fishermen have a lot of fun catching this tasty fish, as coho salmon can put up a serious fight. Therefore, catching this fish is the pinnacle of pleasure for any fisherman.

Coho salmon bite exclusively during the daytime. As a rule, this fish prefers reservoirs with clear water. You can catch it both from the shore and from a boat. Although, in the presence of a fast current, it is problematic to use the boat.

Where do they catch coho salmon?

A huge amount of it is found in Kamchatka, namely in the rivers of this region. The Asian coast is considered no less numerous. Its habitat extends from the Anadyr River to the rivers flowing into the Sea of Okhotsk, located in the northwest. In addition, coho salmon are found in the area of the Sakhalin and Hokkaido islands. It is also found between California and Kamchatka, which is an integral part of the Pacific Ocean.

Coho salmon belongs to the Salmon family. The fish is quite large and can reach up to 1 m in length, with a weight of about 15 kg. Depending on its habitat, the fish may have different parameters. Distinctive characteristics include bright silver scales (see photo), This is why this fish is also called “silver salmon”. Coho salmon also have a fairly large head with a wide forehead and a high caudal peduncle. They love this red fish for its tender and juicy meat. On store shelves you can find fresh, frozen, as well as salted and smoked fish, and canned fish is also made from it.

How to choose?

It is very important to know the rules for choosing coho salmon so that the dish from it turns out tasty and healthy. Here are the main ones:

Beneficial features

The benefit of coho salmon lies in its chemical composition. It contains a large number of vitamins, among which group B stands out, which is important for metabolism and for the normal functioning of the nervous system. This fish also has a rich mineral composition. It is recommended to consume coho salmon for pregnant women, children, and people with anemia, as the fish increases the level of hemoglobin in the blood. This product contains omega-3s, which are important for the cardiovascular system and brain activity.

Use in cooking

Coho salmon is used in cooking to prepare numerous dishes. Many famous restaurants have this fish. It can be subjected to various heat treatments, but baked coho salmon is considered the most delicious. Another delicious dish is shish kebab made from this fish. Properly cooked grilled coho salmon turns out delicious and literally melts in your mouth. You can make a delicious roll, soup, and numerous snacks from this fish.

How to cook delicious Coho salmon fish?

Coho salmon, like other products, has its own characteristics in preparation. If you want to cook a delicious dish, then you must follow them:

Harm to coho salmon and contraindications

Coho salmon can cause harm if an individual intolerance to the product is detected. You should avoid such fish if you have gastritis and liver problems. Pregnant women should not eat fish in large quantities.

When it comes to healthy and wholesome food, one cannot help but think of seafood in general and fish in particular. Salmon have always been highly valued, but even among them coho salmon stood out especially - this fish is simply a storehouse of vitamins and microelements necessary for the body. Coho salmon meat has an unsurpassed taste, is easily digestible and benefits everyone without exception. It is not surprising that fishing for this representative of the water element has long been considered a profitable activity. Now its commercial importance is low - the population has become small.

Where does coho salmon live and how is it useful?

Coho salmon are found in rivers and lakes along the Asian Pacific coast from Anadyr to the Sea of Okhotsk. Small populations live on Hokkaido and Sakhalin. Distributed along the entire North American coast, it can be caught in California and Alaska. Coho salmon has silvery scales, which is why the Russians called it “white fish,” and its name translated from Japanese is silver salmon. This fish lives up to five years, at the age of about 4 years it becomes sexually mature. It spawns in rivers and lives there most of its life. It prefers to spend the winter in the sea or ocean. Coho salmon, which is found in Russia, grows to 80-90 cm and reaches a weight of no more than 7 kg. Its North American counterpart is larger - its length is more than a meter, and the weight of especially large individuals is 14 kg or more.

Coho salmon prefer to spawn in the same place where they were born. To do this, he has to overcome a path length of 500-700 km. During spawning, the color of the scales becomes dark crimson.

The really high content of micro- and macroelements in coho salmon meat makes it especially valuable. The beneficial properties of coho salmon are:

prevention of cardiovascular diseases;
strengthening the immune system;
regeneration of bone tissue, and therefore prevention of osteochondrosis, osteitis and other bone diseases;
positive effect on the nervous system and excellent emotional state.

Consumption of “silver salmon” improves vision, prevents baldness, helps avoid thyroid pathologies and helps remove harmful substances from the body. In America, products were tested for environmental safety and numerous studies were conducted to determine the “utility factor” for humans - coho salmon entered the top six products.

Chemical composition and calorie content of coho salmon

There are no carbohydrates in fish meat, so the energy value is low - only 140 kilocalories per hundred grams of product. Fats – 6 g, proteins – 21 g, water – 72 g. The composition also includes polyunsaturated fatty acids (Omega-3) in the amount of 1.1 g and ash - 1.2 g. Cholesterol content – 55 mg.

The product is rich vitamins.

Taste qualities of coho salmon and its use in cooking and for weight loss

Coho salmon is a product that can be included in various diets, including no-carb diets for weight loss. The low fat content and complete absence of carbohydrates will allow you to satisfy even a strong appetite without gaining excess weight. But when preparing diets, experts prefer to include other types of salmon. Not because they are healthier, but because they are cheaper. Sockeye salmon, for example, also contains a large amount of vitamins and elements necessary for the body, but costs an order of magnitude less. Nevertheless, nutritionists recommend including coho salmon dishes in your diet - they are very tasty and absolutely harmless if you have a “fish day” once or twice a month. Coho salmon is useful for pregnant women and children. It has no small bones and is digested fairly quickly.

You can eat the meat of “white fish” in any form - boiled, salted, fried, steamed, smoked and even raw. Coho salmon stroganina is a real delicacy, and those who have tried kebab made from this fish speak of it with admiration.

How to choose the right one

In order not to buy a low-quality product, you need to pay attention to best before date. Frozen fish should be stored for no more than two weeks. The scales of fresh fish retain their characteristic shine; there should be no damage or dark fragments on them. The eyes of coho salmon should not be cloudy or have a film on them. The fillet is elastic, pinkish in color, without spots. And, of course, the smell - if it is strong, it means the product is “not the first freshness”.

Storage Features

Fish must be stored in the refrigerator at a temperature 3-6 degrees below zero, no more than a week.

Harm and contraindications

The only drawback of this product is the rather large amount cholesterol. Therefore, it is contraindicated for people suffering from gastritis or liver disease.

Coho salmon is a very healthy, nutritious and tasty product. It's not often found on shelves, but it's worth spending time looking for. There are many recipes for making coho salmon. Which ones do you know? I would really like to try new dishes and learn unusual ways of preparing them.

Coho salmon fish - beneficial properties

Coho salmon is one of the species belonging to the genus of Pacific Far Eastern salmon. Thanks to its excellent taste and the large number of useful substances that its meat contains, it is very loved by many people. Let's look at the beneficial properties of coho salmon fish.

Appearance of coho salmon

Coho salmon are very easy to distinguish from other types of salmon fish, as they have very bright, shiny scales. That is why the Japanese called it “silver salmon”, and we used to call it “white fish”.

This is a fairly large fish, weighing up to 14 kg, and sometimes growing up to 98 cm in length. Coho salmon has a large head and a thick forehead. Another distinctive feature is its very short and high caudal peduncle. Coho salmon have silvery scales, which can have a greenish or blue tint along the back. Also on the body of coho salmon there are black spots of irregular shape. They are usually found in the fin area, on the back and head.

Coho salmon meat is fatty and tender and has excellent taste. Many consider it the most delicious representative of the salmon family. Coho salmon caviar is small, looks like sockeye salmon caviar, but does not have a bitter taste, for which it is also highly valued by gourmets and restaurant chefs.

The benefits and harms of coho salmon

Coho salmon fish has great benefits when eaten. Its meat is fatty, it contains B vitamins (in particular B1 and B2), omega-3 fatty acids, as well as many useful minerals: potassium, calcium, chlorine, molybdenum, iron, phosphorus, nickel, zinc, magnesium , sodium, chromium. Coho salmon meat can be consumed in small quantities even by children and the elderly, especially since this fish does not have such small bones as, for example, sockeye salmon. It is not recommended to eat coho salmon during pregnancy, liver disease, and various gastritis.

Millet - benefits and harm

Millet is purified millet; the benefits of this grain for the body are invaluable for certain categories of people, including athletes and those suffering from various ailments.

The benefits and harms of millet for the body

The composition of millet, like many cereals, is very rich and varied; it is dominated by B vitamins, micro- and macroelements, fats, and fiber, which are essential for the health of the nervous system and the beauty of the skin and hair.

Some of the most useful components of millet are potassium and magnesium. These elements are very important for the human cardiovascular system. But besides this, millet helps solve problems with the heart and blood vessels because, thanks to fiber, it reduces weight and cholesterol levels.

Losing weight with millet is pleasant and healthy. This cereal is nutritious enough to prevent you from feeling very hungry, but at the same time has good cleansing qualities. The most useful thing to eat on a diet is millet porridge with pumpkin - these two products complement each other perfectly and together contribute to weight loss. Adding pumpkin also reduces the calorie content of millet porridge, which is already low - 134 kcal.

In addition to the components described above, millet includes:

iron – useful for anemia and circulatory disorders;
sodium – activates the production of saliva and gastric juice, which is important for quality digestion;
silicon and fluorine – promote skin renewal, strengthen hair and nails;
manganese – stimulates metabolism;
copper – fights the aging of the body.

Doctors recommend including millet in the diet of diabetics, those engaged in intense mental work, and athletes who build muscle tissue. Millet is also useful for people who have undergone serious medication courses or live in polluted areas, since it helps eliminate toxic harmful substances.

But, despite the enormous benefits, millet can also cause harm. The first negative factor is individual intolerance, which, although rare, still occurs.

Not so long ago, scientists found that some components of millet block the absorption of iodine, which, of course, is a harmful factor. However, in the menu, millet is almost never combined with iodine-containing products, so it has no way of preventing the absorption of this element. Millet should only be limited to people with hypothyroidism.

Gastroenterologists limit the consumption of dishes with millet to people with inflammatory processes in the colon, low acidity of gastric juice and a tendency to constipation.

Corn grits - benefits and harms

Corn grits are a product that has been consumed by people for many centuries. The secret of its popularity is the excellent taste, high nutritional value and benefits of corn grits for the body.

Useful properties and contraindications of corn grits

Like many grain crops, the benefits and harms to the body of corn grits are unequal, since the beneficial properties significantly outweigh the negative ones. Grain, being the crown of existence for a plant, contains all the best and useful substances, since it is intended for reproduction.

Corn is no exception in this case. The golden grains of this plant retain vitamins, mineral components, and amino acids. And after grinding these grains, the resulting cereal is as tasty and healthy as possible.

First of all, corn grits are useful for people watching their figure. 100 g of raw cereal contains about 330 kcal, but the same mass of cooked cereal is 86 kcal. And satiety after such a breakfast will last for a long time, since corn contains a lot of fiber, which fills the stomach and suppresses hunger.

Thanks to the fiber, corn grits are also useful for people with “lazy intestines”, who often suffer from constipation and intoxication of the body with feces. If such people include corn grits in their daily diet, they will quickly cleanse their intestines, improve their health and even lose weight.

And another “side effect” of such a diet is a significant strengthening of the immune system. Since immune defense directly depends on “good” bacteria that live only in a “clean” body, corn grits will help populate the intestines with beneficial microflora.

The rich composition of corn grits makes it a valuable product for different categories of people. Thanks to carotenoids, for example, dishes made from corn grits are necessary for smokers and people with diseases of the cardiovascular system, since these substances reduce the risk of developing lung cancer and the formation of blood clots, improve the elasticity of blood vessels and lower cholesterol.

Phosphorus and B vitamins make corn grits indispensable for people with nervous diseases, neuralgia, and depression. Corn grits are useful for patients with diabetes, as well as for people suffering from ailments of the liver, stomach, gall bladder, and blood.

As for contraindications, despite the extremely low allergenicity, there are still people who cannot tolerate dishes with corn grits. You should not use this product if there is a sharp deterioration in the condition of gastrointestinal diseases, especially if an ulcer worsens.

Doctors do not recommend dishes made from corn grits for people with serious weight loss and dystrophy - these dishes do not at all contribute to the gain of additional kilograms. But for those who are on a diet, corn grits will be an excellent assistant in the fight against excess weight.

What are the benefits of corn grits porridge?

Porridge is the most suitable breakfast dish because it contains fiber, fats, proteins and slow carbohydrates. All these nutrients give the body the strength to perform vigorously at the start of the day. And corn grits also have a unique property - it is the most retains useful components after cooking.

Corn grits can be found on sale in different grinds - fine, medium and coarse. Finely ground cereal allows you to cook a more tender porridge, which is suitable for baby food. Coarse grains make the most suitable dish for those losing weight - practically a “porridge brush” for the intestines.

In addition to porridge, you can cook a lot of other tasty and healthy dishes from corn grits, for example, flatbreads and hominy. Corn grits are also added to soups and side dishes.

coho salmon - a healthy and tasty fish

Coho salmon is rightfully the most delicious fish among all representatives of the salmon family. It has surprisingly tender, juicy and aromatic red meat, which is ideal for cooking kebabs and steaks. In addition, baked coho salmon is a real delicacy that is served in many restaurants.

Belonging to the genus of Pacific salmon, coho salmon has impressive dimensions. Its length on average is about one meter, and its weight is approximately fourteen to fifteen kilograms. The main external feature that distinguishes coho salmon from its other “relatives” is the pronounced silver color of its scales, due to which coho salmon also has a second name - “silver salmon”. By the way, in the old days it was also called “white fish”.

Coho salmon is of high value from a commercial point of view. It is found off the Asian coast - it can always be seen from the Anadyr River along the entire coast of Kamchatka to the rivers flowing into the northwestern part of the Sea of Okhotsk. Periodically, coho salmon are caught in the eastern part of Sakhalin Island, as well as in Hokkaido. In addition, this fish lives along the North American Pacific coast - from Alaska to California. However, the largest number of coho salmon lives in the rivers of Kamchatka - Bolshoi, Kikhchik and Kamchatka.

Varieties of coho salmon living in different areas differ in length, weight and other parameters. Thus, the greatest length of coho salmon in Asia is 88 centimeters with a weight of 6.8 kilograms, while the length of their North American relatives often exceeds a meter.

The most noticeable distinguishing features of coho salmon are a large head with a wide forehead, as well as the presence of a fairly high stem in the tail. It is precisely by these external characteristics that coho salmon can be very easily distinguished from masu salmon, pink salmon, chum salmon, chinook salmon and others. This fish is characterized by beautiful silvery scales, which in the back and upper part of the head may have a greenish or slight bluish tint.

From the very beginning of summer until the beginning of winter, coho salmon enter the rivers. At the same time, experts distinguish between summer, autumn and winter common salmon. Spawning of summer coho salmon occurs in September or October, autumn - in November and December, and winter - throughout all winter months.

Coho salmon has amazing taste, and kebab made from this red fish is in no way inferior to meat kebab. Coho salmon steaks are also surprisingly good. In addition, coho salmon can be salted, canned, stewed, smoked and boiled.

Coho salmon
Composition and beneficial properties of coho salmon

Red meat of coho salmon contains a sufficient amount of vitamins and minerals beneficial to human health - especially B vitamins, as well as calcium, iron, chlorine, magnesium, sodium, potassium, nickel, fluorine, zinc, molybdenum and some others. It is recommended for use by everyone, and mainly by children, pregnant women and the elderly. However, it should be borne in mind that during pregnancy you should not eat this fish in too large quantities. In addition, you should refrain from eating coho salmon if you have serious liver problems or gastritis.
Harm and contraindications

This fish from the Salmon family is not recommended for use with gastritis, liver, during pregnancy and in case of individual intolerance.
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Healthful composition of coho salmon meat

Coho salmon has red, incredibly tasty meat, which contains vitamins B1, B2, as well as trace elements and minerals important for the human body, such as potassium, calcium, iron, magnesium, chlorine, molybdenum, phosphorus, nickel, fluorine, zinc, sodium, chromium.
Taste qualities of coho salmon

Among other salmon, coho salmon is rightfully considered to have the best taste. Its meat is much more tender and fatty than pink salmon, which is why it is used for preparing a wide variety of dishes. It is especially good when baked, which is why it is an important dish on the menu of many restaurants.

Coho salmon caviar is also very tasty and similar to sockeye salmon caviar, it is just as small - only about 4 mm in diameter and the same color. And although it is easy to confuse the appearance of coho salmon and sockeye salmon caviar, the taste of coho salmon caviar is better - it does not have a bitter aftertaste.
Methods for preparing coho salmon

Coho salmon kebab is especially tasty, so those who have once tried this dish always give preference to it, refusing meat kebab. Coho salmon steaks are also incredibly good. In general, both fried and baked coho salmon is very good, and if it is properly grilled, the dish turns out simply royal: with a crispy crust and juicy, aromatic pulp that melts in your mouth.

In cooking, coho salmon is also used to make canned food; it is boiled, salted, smoked, fried, and baked.
Grilled coho salmon steak

To prepare this dish, you need to cut the fish into steaks across the body, 2-3 centimeters thick. Don’t rush to throw away the tail and head, as they will make an excellent fish soup. The steaks need to be peppered and salted, seasoned with the same spices that you use in cooking fish.

When finished cooking, place the steaks on the grill grate, preferably a double-sided one, so that the steaks can be pressed on both sides and can be easily turned over. Steaks take no more than ten minutes to cook. It is important to remember that seafood cooks quite quickly, so during the cooking process you need to constantly turn the steaks, pouring wine or beer over them. One secret: it is recommended to water the fish with the drink that will be served to the table. An interesting effect is obtained when using beer, since it gets between the fibers of the fish and is baked, giving the dish a taste of fried bread and reminiscent of battered fish in taste. Baking on the outside of the steak, the beer forms an appetizing crust, which allows the beer to simmer inside the coho salmon meat, making the steak not only perfectly fried, but also tender and juicy.

When the steaks are almost ready, that is, at the very end of frying, it is recommended to sprinkle them with lemon juice. This dish is best served with salad or greens.

Fish is not only very tasty, but also a healthy product that should be on every table, especially if this fish is coho salmon.

Romanchukevich Tatyana
for women's magazine InFlora.ru

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