"Was there really this much protein?"... Eating this fish regularly, did it change your muscles?

 

Checked the protein content of fish... similar to chicken breast, but tastes better

 

Let's look at the protein content of major fish species (per 100g) in the national standard food composition table. Mackerel has 23.6g of protein per 100g. Pollock has 23.3g, mackerel 22.6g, flatfish 22.36g, flounder 22.1g, salmon 20.6g, pollock 17.6g, etc. Even compared to chicken breast, which is preferred by exercise experts for protein supplementation at 22.97g, these amounts are quite substantial. Above all, fish taste better than chicken breast. A major advantage is that there is no need to force yourself to eat dry meat.

 

The dieting benefits of pollock... lower in calories than chicken breast and rich in protein

 

Fresh pollock has an especially low calorie content of only 80 kcal and contains little fat. It has fewer calories than chicken breast (106 kcal), which is commonly eaten during dieting. When prepared as steamed pollock or in soup form, it can be enjoyed deliciously while helping with weight loss. At this time, it should be seasoned mildly without adding much salt. Pollock can be considered a food that helps with weight loss by strengthening muscles without hunger.

 

Ecology, pollock, dried pollock, yellow pollock, codar... Which pollock do I like?

 

Pollock is called by various names depending on its condition, such as saengtae, dongtae, bukeo, hwangtae, kodari, baektae, and heuktae. Saengtae refers to fresh, live fish; dongtae is frozen; bukeo is dried. Hwangtae is dried pollock that has turned yellow from repeated freezing and thawing. Kodari is dried with 4 to 5 fish threaded onto a single string. White-dried pollock is called baektae, and black-dried is called heuktae. Young pollock is called nogari. Depending on taste preferences, choosing and eating them allows you to enjoy both flavor and nutrition.

 

Mackerel… Why is it good for blood vessel health, brain activity, and skin?

 

Mackerel contains the highest amount of EPA, an unsaturated fatty acid beneficial for blood vessels and blood circulation. It helps reduce LDL cholesterol, and when cooked without salt, it contributes to the prevention of hyperlipidemia, arteriosclerosis, and cardiovascular diseases. It also contains a high amount of DHA, which is good for brain nerves and helps maintain cognitive function and support brain activity. The skin and flesh near the tail contain vitamin B₂, which is good for skin health. It is also rich in omega-3 fatty acids, contributing to the maintenance of memory.

Even healthy foods should not be overeaten all at once. They should be divided into three meals to enhance efficiency in protein supplementation and other benefits. Adding various vegetables with antioxidant effects increases health benefits. For maintaining health, natural foods are still the best.