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Benefits and Harms of Capelin

Among the large fish family that are found in the sea and which people consume in food, the capelin is quite common sort. This small fish, as a rule, lives in the upper layers of the water, so its catch does not cause any problems to the fishermen, and in some cases (for example, during the spawning period) this fish can even be thrown ashore.  But, our task is not to investigate the life of the capelin, but what value it represents as a useful food product.  Therefore, let us consider and evaluate all the useful and harmful qualities of this fish, as well as what qualities it still prevails.
 

Useful Capelin Properties

So, first of all we would like to talk about the calories of capelin. To our great regret, this half-sized fish has the same small calorie content, which is only 116 kcal per 100 g of the capelin. However, the capelin is 22% composed of easily digestible proteins, as well as connective tissues. Due to this, the fish is simply amazingly quickly digest, and with the same success quickly cooked on the stove.
 
As for the content of vitamins in the capelin, then it just beats all records.  The most notable vitamins are A and D, as well as vitamin B12.  If you take the amount of fish and the same amount of meat, it will be much more the above of the vitamins in the capelin, which, naturally, is paradoxical. In addition to vitamins, the capelin includes various fatty amino acids, such as Omega 3 or Omega 6. Such components are very useful for cardiac and vision work, positively affect the work and productivity of the human brains, and also contribute to the effective removal of the cholesterol from our organism.
 
In the capelin there are many useful microelements that also have a positive effect on the work of our body. So, the composition of fish includes bromine and potassium, as well as elements such as sodium and fluoride. Naturally, like other fish, the capelin also contains phosphorus and in quite a considerable amount. The latter helps our organism to quickly absorb elements such as calcium, and also to dissolve the nephroliths and to promote the removal of sand from the kidneys.     
 
This fish contains a relatively large amount of rare earth − selenium. Although the daily norm of selenium for humans is not so great (only 70-100 mcg), however, it is very difficult to find it in such quantity anywhere else, except in the capelin.  Selenium positively affects the formation of bones, teeth and fingernails, supports the work of the heart and kidneys, liver and spleen.  In addition, the fish contains iodine, which is an indispensable chemical element in the prevention of thyroid disease.
 
Among other things, capelin can be considered a useful product also because it contains not only fatty, but also other amino acids such as threonine, methionine, cysteine and lysine.  We know little about these elements, but they help our body at the molecular level to improve and accelerate the growth of the body and strengthen the epithelial tissues.  In addition, capelin will be useful for those who have faced such a disease as diabetes, since fish greatly reduces the level of sugar in the blood of a person, contributing to the release of insulin by the body itself.  This is an important point, since capelin really helps a lot and contributes to the treatment of diabetes.


Therefore, if you want to lower the sugar level, you have a direct road to the fish store, where capelin is sold.

Harmful qualities of capelin

It is impossible not to say and about the dangers of capelin, since this fish actually has a number of shortcomings, without which, in general, can not do.  So, the most harmful and severe for our body is smoked capelin, although in principle this applies to all other smoked fish.  During smoking, carcinogenic substances accumulate in the fish, which can contribute to the development of cancer, and this is serious enough.  In addition, fish, like any other living thing, can accumulate negative elements for the human body, carry harmful parasites, and when smoking, unfortunately, all this can survive when smoked, or at least continue to negatively influence  .  This does not mean that you can not eat smoked fish, simply, best of all, buy it in certified stores and supermarkets, where it passes more sanitary and epidemiological checks and certifications.

 As for fried or boiled fish, in principle there will not be any problems, if there is a moderate amount.  The only thing that may not be so is the intolerance of the fish in general, or the occurrence of allergic reactions to capelin, although this applies more to the whole fish than to one species.
 Thus, the use of capelin in our diet is simply necessary, and considering all the useful properties of fish, we can say with full confidence that this is really a useful product.

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