Content
Self-prepared delicacies are often a healthier product than store-bought counterparts. The calorie content of cold smoked mackerel is low, which makes it possible to use it while controlling weight. When used in moderation, this dish will be an excellent source of substances beneficial to the body.
Nutritional value of cold smoked mackerel
The peculiarity of the finished product is its fairly balanced composition and excellent taste. According to reviews, cold smoked mackerel has earned the greatest popularity as a replacement for traditional meat dishes. The high content of protein and natural animal fats allows you to saturate the body with energy and essential nutrients.
Composition of cold smoked mackerel
Smoked fillet is a source of a huge number of chemical compounds that are beneficial to humans.Macroelements include chlorine, sodium, potassium, sulfur, phosphorus and magnesium. Cold smoked mackerel is also healthy due to its high content of rarer chemical compounds:
- iron;
- iodine;
- manganese;
- copper;
- molybdenum;
- selenium;
- nickel.
Most beneficial substances are preserved during cold treatment with smoke.
Taking into account a 100 g piece of cold smoked fish, you can satisfy the body's need for phosphorus by 37%, sulfur by 25%, iodine by 30%. Rare molybdenum in one serving of the delicacy is 65% of the norm, fluorine is 35%, and selenium is more than 80%. Such calculations indicate the need for moderate consumption of the dish.
In addition to chemical elements, cold smoked meat also contains organic compounds. The most important for the body are ascorbic and folic acids. Fish also contains large amounts of Omega-3 polyunsaturated fats. One 100 g serving completely covers the body’s daily need for this substance.
How many calories are in cold smoked mackerel?
The finished product is highly valued among people who watch their diet. A 100-gram serving of cold-smoked mackerel contains only 150 kcal. This figure does not exceed the daily requirement of any person by more than 10%, and due to the high protein and fat content, it provides a huge supply of energy.
Content of vitamins and BJU in cold smoked mackerel
Almost any fish is a valuable source of vitamins for the human body. Mackerel is a real storehouse of nutrients. It contains vitamins A, C, D, E, H and KK. Also, meat contains almost the entire spectrum of B vitamins.But one of the most important reasons for consuming cold smoked mackerel is its KBJU index. 100 g of delicacy contains:
- proteins - 23.4 g;
- fats - 6.4 g;
- carbohydrates - 0 g;
- water - 60.3 g;
- calories - 215 kcal.
The calorie content of the fish delicacy is only 150 kcal
Depending on the cold smoked recipe chosen and the cooking time, the amount of fat may vary slightly. However, mackerel remains a fatty food, so its consumption should be moderate, despite its low calorie content.
Glycemic index of cold smoked mackerel
Like most seafood, the finished mackerel delicacy does not contain carbohydrates. The glycemic index is zero, that is, it does not affect the sugar level in a person’s blood. Despite the apparent benefits of cold smoked mackerel, it can also be harmful to diabetics. Large amounts of salt retain water, causing the pancreas to work at an accelerated pace.
What are the benefits of cold smoked mackerel?
The incredible chemical composition of the delicacy makes it an indispensable assistant in the fight against many ailments. Regular moderate consumption of hot smoked mackerel normalizes lipid, carbohydrate and cholesterol metabolism. Hormone production is significantly improved, hemoglobin synthesis and homocysteine levels in the blood are restored.
Chemical elements regulate the functioning of the digestive tract and central nervous system. Fluorine and calcium take care of maintaining the strength and elasticity of bone tissue.Vitamin PP significantly improves the condition of the skin and hair, and vitamin B12 improves the functioning of the cardiovascular system.
Is it possible for pregnant women and pregnant women to have cold smoked mackerel?
The composition, rich in minerals and vitamins, is recommended for use by everyone without exception, subject to certain precautions. Cold smoked mackerel during pregnancy allows you to compensate for the lack of rare elements important for the proper development of the fetus. It is necessary to observe a maximum dose of 50-100 g. Excessive consumption can cause hypervitaminosis and fetal development disorders.
Pregnant and lactating women are recommended to have a minimum of smoked products in their diet
During breastfeeding, the delicacy should be treated with more caution. Fish is introduced into the diet in minimal portions, paying attention to the child’s reaction. At the slightest sign of allergies or skin rashes on the baby’s body, it is recommended to immediately stop eating fish. If the child's reaction is normal, no more than 100 g of the product can be allowed.
What do you eat cold smoked mackerel with?
Most often, the delicacy serves as an independent dish. It has a balanced taste and bright aroma. Given the fairly high protein content, even in its pure form the product can completely saturate the body and give it strength.
Many consumers complain about the rather high fat content. To minimize harm to the body and increase the satiety of the dish, fish is consumed along with carbohydrate side dishes. The first thing that comes to mind for most consumers is boiled or mashed potatoes. Mackerel also goes well with black bread.
The most popular way to serve and consume the delicacy is to combine it with other ingredients on serving plates. In a huge number of photos, cold smoked mackerel goes perfectly with red and butter fish. It can be supplemented with other seafood - shrimp or mussels, as well as a variety of pickles - olives, capers or mushrooms.
Mackerel is most often served with other fish or seafood
Fans of more refined cuisine can treat themselves to simple salads, in which the taste of the finished product is revealed as clearly as possible. To prepare this dish you will need:
- 200 g fish fillet;
- 2 boiled potatoes;
- 2 stalks of celery;
- 100 g green peas;
- 1 tbsp. l. mayonnaise;
- 1 tbsp. l. sour cream;
- 1 tsp. lemon juice;
- salt to taste.
Mackerel fillet, fresh celery and boiled potatoes are cut into small cubes. They are mixed with green peas and salted to taste. Salad dressing is made from sour cream, mayonnaise and lemon juice. It is added to the other ingredients and mixed thoroughly. When serving, the dish is decorated with finely chopped herbs.
How can cold smoked mackerel be harmful?
The biggest problem for human health can be excessive consumption of the delicacy. Even taking into account the rather low calorie content of cold smoked mackerel, it can be eaten in limited quantities. The main reason is the high fat content of the finished product. Oversaturation with such acids can cause obesity and skin diseases.
Regular consumption of cold smoked fish increases the risk of parasites. Insufficient temperature treatment, coupled with a small amount of salt, can cause the development of harmful organisms in the meat. As with other delicacies, the product is not recommended for use by people prone to allergic reactions.
Is it possible to get poisoned by cold smoked mackerel?
Any natural product has a certain expiration date. For finished fish, they are no more than 10 days, subject to storage conditions. Many people often neglect the recommendations, as a result of which they become victims of intoxication. Symptoms of cold smoked mackerel poisoning are as follows:
- nausea with bouts of vomiting;
- deterioration of stool;
- painful cramps in the stomach;
- increased gas formation in the small intestine;
- muscle weakness;
- temperature increase.
Failure to comply with storage rules is the main cause of poisoning
For minor manifestations of poisoning, you can resort to drug treatment. Absorbents are used to remove harmful substances from the gastrointestinal tract. If the condition worsens significantly and drug treatment does not bring relief, you should immediately consult a doctor.
Conclusion
The calorie content of hot smoked mackerel is quite low, so the delicacy, when consumed in moderation, can be used in diets and proper nutrition programs. A huge amount of vitamins and microelements strengthens the body and helps normalize the functioning of many organs.The dish is served either separately or in combination with other seafood or potatoes.
