Recently, with the protein craze, some people are even taking supplements. It is a desperate measure to preserve increasingly shrinking muscles. Still, safe health foods are best when they are 'as natural as possible' rather than processed in factories. If you're tired of dry chicken breast, try turning to fish. It is high in protein, tastes good, and is especially effective for fighting the cold. If you've even eaten eggs in the morning, you can meet your daily protein needs.

 

Was it really this much... Protein 16%, tofu and bean sprouts with a synergistic effect

 

Frozen pollock is called dongtae.

 

Although it is less fresh than unfrozen seafood, it is easier to store and generally cheaper. It can be cooked in various ways such as stews, soups, braised dishes, and pancakes. Due to freezing, the texture may be somewhat compromised, but adding bean sprouts, tofu, or chives can make it a tasty and healthy dish. The broth made from boiling bones also creates a synergistic effect with seasonings. According to the National Standard Food Composition Table (per 100g), pollock has 15.9g of protein. While this is less than chicken breast with 22.97g or mackerel with 20.2g, it still contains a significant amount. Adding protein-rich ingredients like tofu and bean sprouts can further enhance its nutritional value.

Worry less about gaining weight... and get plenty of calcium that is good for bone health.

 

100g of pollock has only 72 kcal, making it less likely to cause weight gain. It contains fewer calories than chicken breast at 106 kcal and has 0.5g of fat. It provides 48mg of calcium, which is good for bone health, and 200mg of phosphorus, both of which are well absorbed by the body. It is a food that greatly helps in muscle strengthening and osteoporosis prevention. It also contains 238mg of potassium, which can help regulate blood pressure if cooked without too much salt. If you frequently eat pollock soup or stew, you can also prepare it as sashimi or braised dishes.

 

Added radish, bean sprouts, and tofu... aids digestion and increases protein levels

 

Pollock pairs well with radish. It contains many essential amino acids such as vitamin A, methionine, and niacin, and adds a mild flavor. The diastase component of radish aids digestion. Adding bean sprouts and tofu makes it a more delicious protein dish. Soybeans (boiled yellow soybeans) contain 17.82g of protein. Including soy-based foods enhances both plant-based and animal-based protein effects. Soy foods are especially beneficial for middle-aged women. The isoflavone component helps alleviate menopausal symptoms.

 

Don't eat a lot of protein at once... it should be divided into three meals.

 

When pollock is dried, it becomes dried pollock, and by removing the internal organs and gills and stringing several fish together in one go, it becomes kodaeri. Many people eat scrambled eggs or boiled eggs in the morning. Two eggs contain 14 to 16 grams of protein, making them good for supplementing protein needs in the morning. Alternating between pollock and meat for lunch and dinner can reduce worries about protein intake. It is more efficient to distribute protein intake appropriately over three meals rather than consuming a large amount in one meal.

 

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Frozen pollock is called dongtae.

Freshness is better than unripe ecology.

It tends to fall, but it is easy to store and relatively inexpensive.

Stews, soups, braised dishes, and jeon (pancakes) can be prepared in various ways. [Photo=News 1]

 

Dried pollock, frozen pollock, and codfish all taste great.

It's a protein food.

 

Winter is sweet and warm.

Fill with plenty of tofu and add cabbage.

If you boil it vigorously, the pollack stew becomes very delicious.