In the Polish People’s Republic, store shelves were empty and meat was a scarce commodity – we all know this fact. So Poles had to think and reach, for example, for less obvious sources of protein – one of them was Antarctic krill. At that time, it was considered a symbol of culinary resourcefulness, promoted as an inexpensive, high-protein food that was not only tasty, but also valuable from the point of view of health.
Due to limited opportunities to purchase a variety of products, Many Poles ate krill out of necessity, but today we know that it was much healthier than even the fish available at that time.
With the advent of the political transformation, krill disappeared from people’s plates, replaced by more easily available meat and a greater selection of imported products. Today it appears in our kitchens again.
Why is it worth eating this crustacean, what health-promoting properties does krill have? It turns out that this inconspicuous product, popular in Poland several dozen years ago, can really do a lot for our body.
The first and most important fact from the point of view of many people is that krill is an excellent source of high-quality protein, which plays an important role in the regeneration and construction of tissues. They are also worth their weight in gold in our diet omega-3 fatty acids – we also find them in krill.
The small crustacean is also a source of vitamin A, which plays an important role in the health of eyesight, skin, hair and nails. Also noteworthy is the presence of vitamin D, which supports the immune system and has a beneficial effect, among others: on the functioning of the brain or heart. We also cannot forget about vitamin E, which is considered a strong antioxidant, has a regenerative effect and has a beneficial effect on fertility.
Krill also contains iodinethanks to which it supports thyroid health and also has a positive effect on the ability to concentrate and remember. Another element is selenium, which also improves the condition of hair and nails, fertility and immunity.
The question remains – how to eat krill? After all, it is an ingredient that is little known in contemporary Polish cuisine. It should simply be treated like other small seafood – it is sometimes called a “miniature shrimp”. The taste also resembles it somewhat, although it is a bit more subtle and crunchy. Most often, it is available for purchase in already processed form, e.g. as a paste.
In the Polish People’s Republic it was an ingredient of filling sandwich spreads (e.g. combined with eggs and cottage cheese), this version still seems to be a good idea. In those days, there were many options – including: krill meatballs in tomato sauce, fish sausages, cutlets, soup with krill meatballs, krill patties and dumplings, spicy and garlic-flavored krill butter.
Other options include adding krill to salads, pasta dishes or risotto – as much as you like.
On the other hand oil from the cover is an important element of supplementation, especially for people who have heart or concentration problems.
Source: Terazgotuje.pl
