What vitamins are contained in seafood

Vitamins and minerals in seafood

There are two types of vitamins: fat-soluble (A, D, E and K) and water-soluble (C and B complex). Vitamins A and D can be found in fish oil and liver. Seafood is generally low in fat, and seafood prepared from it is not listed as a significant source of fat-soluble vitamins. Vitamin C is found in small quantities in fish, but seafood is a good source of B vitamins, namely niacin, B12 and B6. Thiamine is also found in seafood, but in moderation. Fresh seafood is low in sodium. For those who have to limit their consumption, fish is a good choice, although canned fish and reddish meat should still be excluded from the diet.

Seafood also has the highest mineral content. Fish is one of the most important sources of calcium. The meat of fish such as sardines, smelt and salmon becomes a particularly valuable source of it. Other minerals found in seafood include zinc (oysters and crustaceans), iron (oysters, bluefin tuna and shrimp), copper (oysters, crabs, lobsters), potassium (mussels, scallops, and clams), iodine, phosphorus and selenium.

Useful characteristics of seafood

Seafood is a rich source of protein. They contain about 20 percent of high-quality red meat proteins. It's a delicious addition to any meal and a good low-calorie source of many essential nutrients. Fish oil is also very useful as an essential source of vitamin D. Cholesterol is a substance found in the blood and cells of the body. Fish, as a rule, has a fairly low cholesterol content, so it is allowed for consumption by virtually every person.

A seafood-based diet reduces the risk of cardiovascular disease, prolongs life after a heart attack, lowers triglycerides (fats) in the blood, improves heart function, lowers blood pressure and fights inflammatory diseases such as arthritis and psoriasis.

Useful articles:

1. Tasty and healthy: what vitamins are contained in strawberries For a long time no one has been talking about the usefulness of new fruits and berries...
2. Let’s answer the question of what B vitamins contain. It is well known that B vitamins are involved in almost all cellular...
3. What vitamins are best to take in winter? The long and menacing Russian winter is a great stress for...
4. What vitamins are there for fatigue? An unlimited number of people living in huge towns suffer from constant…
5. What vitamins are necessary for healthy hair The health and beauty of hair depends not only on proper...

Amount of cholesterol in seafood - table

There is a list of seafood products that contain quite a lot of cholesterol molecules, and there are products that contain practically no cholesterol.

If we compare the presence of fat, then in such products it is:

• Veal liver - 270.0 milligrams of lipids per 100.0 grams of product;
• In 100.0 grams of chicken egg yolks there are 1510.0 milligrams of cholesterol;
• in 100 grams of butter .

Atlantic crabs

In different breeds of fish

Breeds of sea fish also differ in the amount of fatty acids they contain:

Seafood and fish contain quite a lot of cholesterol molecules, but saturated fats in seafood differ in composition from animal fat, so many types of fish and seafood are recommended to be taken with an elevated cholesterol index to correct lipid balance.

Protein compounds in seafood meat contain more than 20.0%, and fat in most types of seafood - no more than 5.0%.

Vitamin “B” in seafood Seafood
also supplies the body with a fairly large vitamin and mineral complex, as well as antioxidants, which are quickly absorbed in the digestive tract.

To maintain a normal lipid balance, you need to choose the right seafood and know which products you can combine them with and which you cannot.

When cholesterol is elevated, it should not be consumed together with alcohol, because this combination can cause a sharp increase in cholesterol in the blood.

The combination of beer and seafood is especially dangerous.

Shrimps

Sometimes myths are made about the dangers of certain seafood, which are often not confirmed. The benefits and harms of shrimp are discussed quite often, so patients with a high cholesterol index doubt the advisability of using shrimp in their diet.

Shrimp do contain a lot of cholesterol molecules, but this seafood is included, along with red fish varieties, in the diet for hyperlipidemia.

A vitamin and mineral complex, as well as a large number of antioxidants, allow shrimp to fight low-density lipids.

Due to their composition, shrimp have the following beneficial effects on the human body:

• Shrimp contains a large amount of potassium, which stimulates myocardial function and prevents the development of heart pathologies;
• Iodine has a positive effect on the activity of brain cells, and also promotes normal functioning of the thyroid gland and prevents the development of hypothyroidism. Shrimp contain 100.0 times more iodine than calf meat;
• Iron molecules prevent the body from developing anemia;
• Niacin (vitamin PP) tones the body, relieves nervous tension from stress, and also restores the patient’s mental state and activates the functioning of brain cells. Niacin helps lower the cholesterol index and helps the blood flow to dissolve cholesterol tumors;
• Selenium in the product enhances the activity of the immune system;
• Tocopherol (vitamin E) - resists aging of cells in the body;
• Vitamins of group B - B1, B2, B6, B9, B12 strengthen the body, and also restore blood microcirculation in brain cells, relieve inflammation in the arterial endothelium, and also affect the hematopoietic system and erythrocyte balance;
• The presence of magnesium in shrimp contributes to the normal functioning of the heart organ;
• Vitamins A, E and vitamin C help lower blood sugar and cholesterol. Helps the functioning of the visual organ;
• The molybdenum component lowers the bad cholesterol index in the body;
• Component astaxanthin. This component belongs to antioxidants that resist such pathologies in the body - myocardial infarction, cerebral stroke, as well as the development of malignant oncological tumors. Astaxanthin also resists the aging of body cells and the effects of radiation and toxic elements on them.

When eating on a diet, there is no harm from seafood if shrimp and seafood are consumed correctly and in the permitted amount.

Scallops

Sea scallops are a low-calorie dietary seafood.

The composition of scallops contains the following composition of minerals:

Scallops contain a lot of saturated fats that do not contain animal fat, so they do not provoke the development of hypercholesterolemia and systemic atherosclerosis, but monounsaturated and polyunsaturated fatty acid compounds, which are part of the Omega-3 fatty compound.

The omega-3 complex helps lower low-density cholesterol molecules and increase high-density lipids, which cleanses the bloodstream and resists the formation of atherosclerotic plaques, which cause such pathologies:

• Systemic pathologies - atherosclerosis, thrombosis, arterial hypertension, coronary insufficiency and cerebral stroke;
• Cardiac pathologies - angina pectoris, arrhythmia, ischemia of the cardiac organ and myocardial infarction.

With an elevated cholesterol index, eating scallops is a good method of preventing cerebral and cardiac infarction.

Scallops

Mussels

Mussels are a type of seafood that contains a lot of protein compounds and a small amount of lipids. Mussels contain polyunsaturated fatty acids and Omega-3 compounds, which help correct lipid balance.

Mussels contain more than 20 types of amino acids and an extensive mineral complex.

The vitamin complex contained in mussels is represented by the following vitamins:

The effect of mussels on the human body:

• Activate the activity of the immune system;
• A natural antioxidant that resists inflammation in the body and bloodstream;
• Mussels increase body tone;
• When used once a week, metabolism and metabolic processes improve - lipid, protein;
• It affects the hematopoietic system and increases the synthesis of hemoglobin molecules.

Mussels activate the immune system

Squid

Squid meat does not contain carbohydrates, so it is recommended to be consumed with a high cholesterol index, as well as with pathologies such as type 2 diabetes mellitus and obesity.

Squid contains taurine, which prevents an increase in the cholesterol index after consuming this product.

Taurine in squid helps lower the blood pressure index, as well as strengthen myocardial cells, which prevents the development of cardiac pathologies that can result in myocardial infarction.

Taurine prevents the development of eye cataracts, improves vision, helps restore the activity of cerebral arteries and prevents the development of cerebral stroke.

Potassium and magnesium in squid carcasses help restore myocardial cells, and iodine promotes the normal functioning of the endocrine system and activates the functioning of the thyroid gland.

Squid carcasses also contain large quantities of Omega-3 polyunsaturated fatty acids.

Molybdenum molecules help absorb Omega-3 and also increase sexual desire in humans.

Thanks to such components in squid meat, this seafood is recommended for use in diets with a high cholesterol index.

Vegetable seafood

In plant-based seafood, cholesterol molecules are completely absent. Kelp or seaweed is a very valuable algae, especially for patients with high cholesterol.

It contains:

• Protein compounds — 13,0%;
• Fats — 2,0%;
• Carbohydrate compounds — 59,0%;
• Salt — 3,0%.

Effects of kelp on the body:

• Rejuvenates body cells thanks to a powerful antioxidant complex;
• Prevents the formation of cholesterol tumors and the development of systemic atherosclerosis pathology;
• Dissolves cholesterol deposits in the bloodstream and removes them outside the body;
• Activates the activity of the immune system;
• Increases body tone;
• Regulates plasma blood clotting, which prevents the development of systemic thrombosis;
• Positively affects the venous blood flow system;
• Taking kelp as a preventive measure, it can prevent the development of oncological malignant neoplasms in the body and strengthen the body.

Laminaria can prevent the development of cancer malignancies