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Fish is considered one of the most useful products in the human diet, and lemon is one of its best additions. This citrus not only improves the taste of seafood, but also makes them more useful for the body. Doctors and cooks unanimously recommend the use of lemon in the preparation of fish, and there are several significant reasons for this. & Nbsp;
this is reported by Ura-Inform.
1. The neutralization of harmful substances & nbsp;
fish can contain heavy metals, such as mercury, especially when it comes to predatory varieties-tuna, sword-fish, mackerel. Citric acid helps partially neutralize these compounds, reducing their harmful effects on the body. & Nbsp;
2. Improving the absorption of nutrients & nbsp;
The fish is rich in iron, phosphorus, calcium and omega-3 fatty acids. However, for better assimilation of iron, the body needs vitamin C, which in lemon in excess. The addition of citrus juice contributes to the better absorption of trace elements and makes fish dishes even more useful. & Nbsp;
3. The antibacterial effect
lemon has natural antiseptic properties that help destroy harmful bacteria. This is especially important in the preparation of raw fish (for example, land or carpaccio), since the acidic environment of the citrus reduces the risk of infection with parasites and infections. & Nbsp;
4. The destruction of fat and the ease of assimilation & nbsp;
fat fish, such as salmon or mackerel, contains a large amount of fats that are not always easily absorbed by the body. Citric acid helps to break down fats, improving digestion and reducing the stomach load. & Nbsp;
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