Trout is one of the most popular and useful fish, it contains many vitamins - A, D, group B, including omega-3 fatty acids.
Trout is the common name for several species of fish belonging to the Trout family.
Trout is widely used in the diet, it is best to use fresh or chilled, not frozen. It is present in the kitchen of many nations, it is prepared baked, fried or salted.
It is one of the most popular fish in the world and there are several species that are the most popular.
Fish prefer the cold waters of lakes and rivers, although some species also live in the seas, but in this case they return to freshwater to spawn (just like salmon).
Several species of trout live in the rivers and oceans of the Northern Hemisphere. Their flesh is semi-oily, very fine and fragrant. The delicate taste of trout varies slightly depending on the species. The color of the meat also varies in color - from white to reddish depending on the fish and its diet.
Brown trout (the one found in our country) or the European one has pink flesh, which is very tasty.
Rainbow trout have long their name on the horizontal band of colors, ranging from dark pink to bright red.
The lake trout differs from the others in its elongated body with pale and yellowish spots and often has a forked tail.
Arctic charm (arctic trout) is often dark blue or green on the sides and white belly. There are red, pink or cream spots on the sides, and the size varies depending on its habitat.
As for the impact on the human body, there are no two opinions on the issue - trout is an extremely valuable food product.
Trout meat contains many vitamins (A, D, B12) and essential amino acids. The presence of omega-3 fatty acids makes it extremely useful, because when the amount of these substances in our body is enough, we will enjoy normal cholesterol, healthy and elastic blood vessels and excellent work of the brain and nervous system.
According to a study at New York University, omega-3 consumption reduces the risk of arrhythmias, improves heart function and lowers blood pressure.
A big advantage is the high protein content - about 37% of the daily requirement in only 100 grams of fish, including all essential fatty acids.
The American Heart Association recommends eating at least 2 servings of oily fish a week to meet the needs of essential fatty acids, proteins, minerals and fat-soluble vitamins.
The main vitamins in trout are niacin, vitamin B6, vitamin E, B12, and riboflavin. In addition, it contains vitamins A and D, which in combination with omega-3 protect the skin and are essential for the health of the mucous membranes.
Scientists have come up with an interesting discovery - if you often eat red fish, you can expose yourself to the sun without much concern, because sunburn will not be so terrible for you.
According to numerous studies, people who often include red fish (such as trout) in their diet suffer almost three times less than others from cancer, hypertension, enjoy a good memory and do not get depressed.
People who suffer from chronic liver disease, stomach and duodenal ulcers, and severe gastrointestinal disease should not consume much trout.