The presence of fish in the diet is a key matter. We should eat about 300 g of products from this group a week. Unfortunately, due to high prices of fish or inconvenience in the form of bones, they often go into stop. Do you want to include more fish in your nutrition, and not worry about the amount of work and high costs? Szprot is perfect.
A small fish Szprot is also known as such as Szprotka or Norwegian sardine. This is a distant relative of the herring well known to us, because Szprot belongs to the herring family.
It occurs in the natural environment in the east Atlantic Oceanbut you can see him more often in the seas. Appears in European seas such as North, Baltic Seanorthern parts of the Mediterranean and Black Sea.
The body of Szprota reaches only from 10 to 20 cm long. In appearance, it can resemble a young herring, but we will distinguish him on the rough edge of the abdomen. A characteristic feature of this fish is its trouble -freeness. We don’t have to clean or fille it. Bones are so delicate that they are suitable for consumption.
Very often this name is used interchangeably, but is it right? Initially “Sardinka” was only a popular European sardine. With time, however, “sardines” also began to be called other, related species of fish.
Currently “sardine” is a name for a group focusing several types, Spell species of small sizewhich belong to the herring family. There are about 20 of them, and among them is also Norwegian sardineor sprat.
An inconspicuous fish can hide real wealth. A portion of fish will provide vitamin D, B12, B9, A, E, K. It will supplement the demand for calcium, pElen, protein. Most importantly, Szprot abounds in omega-3 fatty acids In the form of DHA and EPA acids, which are the most bioavailable form of all.
The content of acids means that the sprat will perfectly affect the nervous system. This support for memory, cognitive functions and brain work. Regular consumption is benefits for well -being, a chance to reduce insomnia, anxiety and depressive conditions.
Szprot stands out a lot of protein (20.6 g/100 g) and a small amount of fat. In 100 g of portions there is 9.6 g of fat, but only 2.6 GZ are saturated fats. Thanks to this, the Norwegian sardine is an ideal product for athletes, people exercising in the gym, working physically and people on a slimming diet. A small portion of fish will saturate for long hours, reduce snacking, and thus dropping unnecessary kilograms. Protein will also take care of muscle structure and immunity.
Eating Norwegian sardines is a number of benefits for the circulatory system. Omega-3 acids can contribute to a decrease in cholesterol. Protect the heart, ensure proper circulation and will prevent the formation.
Eating spots is very simple. It is enough We will deprive the fish, tail and is ready for further thermal treatment. Fillets, peeling from leather and scales are unnecessary.
Small fish are great for grilling, baking and frying. You can too smoke. Their taste will be emphasized by the addition of garlic, fresh parsley, lemon juice and the most ordinary salt and freshly ground pepper. They can only be coated in spices or wrapped in flour and thick dough, which will create a crispy layer from the outside after frying.
The sprat will be a very good base for any fish or fish and car pastes. In such compositions, a shallot, chives, pickled cucumber will match them.
Source: abczdrowie.pl, naturallybaltyckie.pl, Terazpokuje.pl
