Chum salmon is one of the most famous representatives of the salmon family that is found in the Pacific Ocean. This fish reaches a meter in length and has a fairly large body. The caviar of this representative of the salmon family is considered very valuable, but chum salmon meat is also recognized by official medicine as beneficial.

Chemical composition and calorie content of chum salmon

It is simply impossible to list absolutely all the microelements and vitamins that are present in chum salmon meat - at least, this cannot be done within the framework of one article. But it is worth highlighting some of them:

• vitamins, B1, B2, ;
• , iron, fluorine;
• molybdenum, chromium, nickel;
• potassium, chlorine;
• calcium, sodium, and many others.

Many doubt whether it is worth eating chum salmon meat, because it contains? In fact, per 100 grams of the product in question there is only 80 mg of cholesterol, which is significantly less than, for example, mackerel. And then – the listed microelements and vitamins “overlap” possible harm from cholesterol contained in chum salmon.

100 grams of chum salmon meat contains only 138 Kcal, but it must be taken into account that during the preparation of this fish its calorie content will increase. For example, smoked chum salmon per 100 grams of meat will have 180 Kcal, salted chum salmon - 184 Kcal, and fried chum salmon is considered the “leader” in terms of calorie content - 224 Kcal per 100 grams of meat of the product in question.

What are the benefits of chum salmon

Thanks to this multi-component composition, chum salmon meat has a complex beneficial effect on human health. Vitamin B1 has a positive effect on brain function, increases learning ability and cognitive activity. This vitamin is essential for growth, muscle tone, normal functioning of the heart and digestive tract. Vitamin B1 is very useful for the nervous system and skin.

Please note:According to some reports, vitamin B1 functions as an antioxidant, protecting the body from the negative effects of alcohol and tobacco.

Chum salmon meat also contains a large amount of phosphoric acid, which makes up skeletal tissue and is involved in all processes occurring in the body.

Separately, it is worth mentioning the value of chum salmon caviar - it food product, which does not contain harmful fats and carbohydrates, and is significantly superior to meat in caloric content and energy value. If you periodically eat chum salmon meat and/or caviar, you will have the following effects on the human body:

• improving the functioning of the brain and visual organs;
• improving blood circulation and increasing the elasticity of the walls of blood vessels;
• stimulation of metabolic processes;
• slowing down inflammatory processes;
• prevention of development and;
• strengthening;
• prevention of aging at an early age;
• prevention of cardiovascular diseases.

Harm of chum salmon

The only category of people who may find chum salmon harmful are those who are allergic to such products. In general, chum salmon is allowed for consumption even in early childhood; it is useful even for pregnant and lactating women.

How to choose the right chum salmon

Unfortunately, the product in question is not cheap, so unscrupulous sellers often pass off other types of salmon as chum salmon meat - for example, pink salmon. But pink salmon is much worse in quality and taste than chum salmon, so making a mistake in choosing a product will be, at a minimum, a shame.

Chum salmon cannot be sold in small pieces - this fish is large, it is only about a meter long, and the weight of one fish reaches 5 kg or more. If the seller offers chum salmon cut into small pieces, then rest assured that this is pink salmon, which weighs a maximum of 2 kg.

Another criterion by which you can distinguish chum salmon meat from the meat of other salmon is that its color will be bright pink, pronounced and literally “catchy” to the eye. But in the same pink salmon, the meat has a pale pink tint and characteristic white veins.

Finally, I would like to give one piece of advice about cooking chum salmon. It is incomparable when salted and smoked, but it’s definitely not worth frying. The fact is that the meat of the product in question contains 75% water and when fried it simply evaporates, the result will be a dry and tasteless dish. You can solve the problem by using a batter, which will create a crust around the chum salmon meat and prevent all the moisture from evaporating, but the best option would be to bake the product.

Chum salmon is certainly a healthy product that should be on every person’s menu.

Chum salmon - species sea ​​fish from the genus of Pacific salmon. It lives, accordingly, in the northern part of the Pacific Ocean, sometimes found in rivers that flow into the Arctic Ocean (from Lena to Mackenzie). Chum salmon is a fairly valuable industrial fish. Why she is valued is described in the article.

Calorie content and chemical composition

Chum salmon meat contains a rich set of vitamins (per 100 g):

• vitamin PP - 8.5 mg;
• vitamin E - 1.3 mg;
• vitamin C - 1.2 mg;
• vitamin B1 - 0.33 mg;
• vitamin B2 - 0.2 mg;
• vitamin A - 0.04 mg.

Microelements:

• zinc - 0.7 mg;
• iron - 0.6 mg;
• fluorine - 430 mcg;
• chromium - 55 mcg;
• nickel - 6 mg;
• molybdenum - 4 mcg.

Macronutrients:

• potassium - 335 mg;
• phosphorus - 200 mg;
• chlorine - 165 mg;
• sodium - 60 mg;
• magnesium - 30 mg;
• calcium - 20 mg.

Did you know? Chum salmon can be summer or autumn (depending on spawning time). Autumn fry are more tenacious than summer fry, sinceautumn I leave my caviar in a hole near the exit groundwater and covers it with a mound. This protects the fry from the cold when the river freezes.

Nutritional value(in 100 g):

• water - 74.2 g;
• proteins - 19 g;
• fats - 5.6 g;
• carbohydrates - 0 g;
• cholesterol - 80 mg;
• ash - 1.2 g.

Calorie content: 120 kcal.
The caviar of this fish contains:

• vitamins: A, B1, B2, C, E, K, PP;
• potassium;
• calcium;
• magnesium;
• sodium;
• chlorine;
• phosphorus;
• protein;
• amino acids;
• lecithin;
• polyunsaturated fats.

Nutritional value of caviar:

• proteins - 31.5 g;
• fats - 13.2 g;
• carbohydrates - 1 g;
• dietary fiber - 0 g;
• water - 46.9 g.

Calorie content: 250 kcal.

What are the benefits of chum fish?

Both chum salmon meat and its caviar contain many useful elements, especially omega-3 fatty acids, which take part in the functioning of every system of our body.

Meat

In terms of its nutritional value, chum salmon meat is often compared to white poultry meat.

Its health benefits are also undeniable:

1. The protein contained in fish is easily digestible; In addition, it contains essential amino acids that help fight bad cholesterol.
2. The amino acid methionine is a source of sulfur, which takes part in metabolism and restores the liver. It also helps overcome depression and stress.
3. Fatty acids, penetrating deep into cells, stimulate their regeneration, thus rejuvenating the body.
4. Selenium is an excellent antioxidant.
5. Organic acids remove toxins and slow down aging.
6. Thiamine makes the body more resilient during physical and mental work, and also neutralizes the harmful effects of alcohol and tobacco.

Caviar

Caviar contains about 30% protein, which is almost completely digestible, which is an extremely rare quality for animal protein. Thanks to methionine and lecithin, the cholesterol contained in caviar is not stored in reserve. Polyunsaturated fats also come into play against it. All this protects against the development of atherosclerosis.

Important! Caviar does not contain carbohydrates or harmful fats, but its calorie content is higher than that of meat. Therefore, those who are fighting against overweight and for whom high-calorie foods are contraindicated.

Is it possible to eat

Dietary fish such as chum salmon are useful for many, but there are exceptions.

During pregnancy and breastfeeding

Sea fish is rich in polyunsaturated fatty acids necessary for the body of a pregnant woman. They take an active part in the development of the fetus. Fish meat is easily digestible, which means it does not burden the stomach and does not cause digestive system disorders (a common occurrence in pregnant women).
Thanks to the rich vitamin and mineral composition of chum salmon, the body of the mother and child receives all the necessary nutrients. Despite all the benefits, fish consumption should be moderate. It is acceptable to include it in the menu twice a week.

Important! Like pregnant women, nursing women should be careful when eating red fish, as it is an allergen.

For nursing mothers, eating chum salmon will also bring many benefits:

1. Vitamin D helps the child's body absorb calcium better.
2. Rapid digestion of fish meat allows you to normalize the functioning of your mother’s intestines and relieve her of constipation.
3. Omega-3 acids strengthen the cardiovascular system of both mother and child.
4. The protein contained in meat acts as a barrier that protects the body from salt deposits of lactic and uric acids. This allows the kidneys to return to normal function more quickly.

When losing weight

Chum salmon contains a certain amount of fat, but nevertheless it can be classified as a dietary product, since its calorie content is low, and its proportion useful substances significant.
Large quantity Easily digestible protein allows you to quickly saturate the body, which means that the presence of fish in the diet will make it possible to balance your diet and protect yourself from overeating. All the fats contained there are not deposited by the body, but are removed from it. In addition, they have a beneficial effect on the condition of the skin, hair, and nails.

For pancreatitis, gastritis

Gastritis is an inflammatory process of the gastric mucosa that causes disruption of the regeneration of epithelial cells, which entails malfunctions of the organ. With this disease, the body needs quickly digestible and easily digestible proteins more than ever.

But at the same time, fatty foods are contraindicated for a sick stomach. Only 4% fat content in products is permissible, and in chum salmon it is 14% - therefore, while the disease is in acute form, you cannot eat chum salmon. Only a month after the exacerbation can steamed fish be gradually introduced into the diet.

The same applies to pancreatitis. This disease affects the pancreas, which is responsible for processing fats and carbohydrates. Therefore, in order to minimize the load on the diseased organ, fatty and high-calorie foods should be excluded from the diet, especially during exacerbation of the disease.
Thus, chum salmon should not be consumed if you have pancreatitis. It will be available only after a significant improvement in the patient’s health, and only with the approval of a doctor.

For gout

Gout is a disease that occurs due to metabolic disorders in the body (uric acid metabolism). Patients are put on a strict diet, in which animal proteins, as well as foods containing uric acid, should be in minimal quantities or absent altogether.

These two substances are present in significant quantities in red fish. Therefore, only a doctor can authorize the use of chum salmon for gout, based on the individual condition of each patient.

Possible harm

The presence of chum salmon in the diet can only be harmful for:

• allergy sufferers;
• people with individual intolerance to seafood products;
• people on a strict diet.

At the same time, stale fish can harm anyone.

There are many options for preparing red fish. Every housewife knows in what form her family will like this product.

Did you know? Chum salmon spawns in the upper reaches of mountain rivers - to get there from the seashore, it often rises hundreds of kilometers upstream.

Below will be given general recommendations on its preparation:

1. Inexperienced housewives often confuse chum salmon with pink salmon, which is why dishes change their taste. Chum salmon is a large fish, up to 5 kg, so it is always sold in large pieces.
2. Fish contains a lot of water, so you can’t just fry it, as it will lose its juiciness. It is advisable to cook in the oven.
3. Vegetables, herbs and lemon will help to keep the fish juicy best.
4. It is better to cook chum salmon in large pieces.
5. You need to wash the fish in cold water to preserve taste and smell. Afterwards, blot with a paper towel.
6. When baking in the oven, it is recommended to remove the dish a few minutes before it is ready. In foil it will reach the desired state.

Thanks to its meat, chum salmon is one of the most valuable salmon fish, and its caviar is considered the most delicious and high-quality. Many nutritionists advise including this product in your diet, not only for those who want to get rid of extra pounds, but also for those who simply care about their health. The main thing is not to abuse the product.

Chum salmon is known for its excellent meat and caviar. It belongs to industrial, therefore it is often found on counters in the most in different forms: fresh, frozen, smoked, salted. It is an excellent ingredient for many dishes, although fish also has other beneficial qualities.

General information

Included in the order Salmonidae. Sometimes in everyday life it is called red fish because of the color of the meat. Other salmon, such as pink salmon or trout, received the same simplified name. In fact, these are representatives of another family - sturgeon.

Chum salmon has always been of industrial value, especially for peoples Far East. In the second half of the last century, the number of red chum salmon greatly decreased due to uncontrolled fishing. The state took her under protection and now the situation has changed dramatically for the better.

The life of a fish is divided into two main stages: before and after puberty. Young individuals live in the seas, often near the coast.

When a fish becomes an adult, its habitat and behavior change greatly. She becomes more aggressive and gathers in large schools. To lay eggs, it needs to make a difficult journey to the mouths of rivers, and then to their upper reaches. Usually you have to move against the current. After spawning, the chum salmon dies.

The fry are in fresh water for the first time. When forces appear, they go to sea, and the cycle repeats again.

Appearance

What a chum salmon looks like depends on its age. Its appearance changes greatly after ripening. Until this time, it has an elongated shape, a massive body, and a silvery color, for which it received another name for chum salmon - silverfish.

After ripening, the color of the scales becomes brownish-yellow. Other changes in chum salmon include:

1. Purple spots appear on the body.
2. The scales become rougher, the skin thicker.
3. The body becomes wider.
4. The shape of the jaw changes. The teeth increase in size and become curved.
5. At the moment of spawning, the color of the fish turns black. It is no longer suitable for fishing.
6. This is a big fish. As a rule, adult individuals are 0.5−0.7 m. The largest known specimen is 1 m and weighs 16 kg. However, these are official data. In the Khabarovsk Territory, local residents claim that from time to time in the Okhota River they come across specimens measuring about 1.5 m.

Habitats

Lives in the Pacific Ocean . Chum salmon goes to spawn in fresh rivers:

• Far East;
• North America: from California to Alaska;
• Asia.

For moving from salty sea waters to fresh waters, the fish is called migratory. Prefers the northern part of the ocean near the Kuro-Sivo current. The area includes the seas:

• Beringovo;
• Okhotsk;
• Japanese.

The fish is found at a depth of up to ten meters. In the spring, it gathers in schools and moves towards the fresh water bodies of Canada, the USA, South Korea, Japan. It can often be found, for example, in the Sea of ​​Okhotsk basin, in the following rivers:

• Lena;
• Indigirka;
• Kolyma;

Spawning process

Schools are divided into sexually mature individuals and those who are not yet ready to reproduce. The latter head back to the coast. The salmon, ready to spawn, move on.

The fish reaches sexual maturity at about four years of age. Chum salmon can spawn in summer and autumn. In warm weather, this occurs from August to September. River places are selected by fish very carefully. Usually there is a weak current and pebbles at the bottom.

If the water freezes to the bottom, the fry will die. The autumn chum salmon also takes this into account, so it chooses places where there are underground springs nearby. Moving water does not freeze to the bottom.

The caviar is large, approximately 7.5 mm in diameter. Females carefully prepare the place and level the bottom. After throwing, the eggs are carefully covered on top with pebbles and gravel. The resulting hills are 2-3 meters long and 1.5-2 meters wide. At this time, the males drive the fish away so that they are not tempted to feast on the eggs.

Chum salmon nutrition

After spawning, the chum salmon dies and becomes food for its fry. The emerging young also feed on insects. . Then the diet includes:

• shellfish;
• smaller fish, for example, or herring;
• crustaceans.

During the last trip to the spawning site, the chum salmon does not eat anything. Digestive tract does not work and atrophies. It is believed that she thereby protects the offspring from potential threats. At this time, regular baits do not work. The exception is live bait or artificial bait.

Industrial significance

Compared to other salmon, Far Eastern chum salmon are caught in great abundance. In terms of catch volume, it is second only to pink salmon. It is mined using nets:

• at or near river mouths;
• in other areas where industrial mining is permitted.

Seasonal enterprises often appear near the fishing site. They allow you to reduce costs and better preserve the product.

Useful properties

Chum salmon - fish, beneficial properties which have long been known. Some other salmon, such as whitefish or nelma, have white meat. In chum salmon it is bright red and dense. It has a good composition:

The meat is considered dietary because it has low fat content. In 100 g there are only 125 kcal, in caviar there are more - 250. Fish is not cheap, but nutritionists believe that to get the benefits it is enough to eat about 200 g per week. There is little cholesterol here: in 100 g there is 80 mg.

Possible harm

Usually, few people are prohibited from eating chum salmon. It is even recommended for children, pregnant and lactating women. Perhaps the only common reason for exclusion from the menu is intolerance to the product.

The fish has a pleasant taste. Red caviar is familiar to everyone. The list of chum salmon dishes is very rich, for example:

• chum salmon “under a fur coat”;
• lightly salted fillet;
• fried in batter;
• marinated with spices and herbs.

Purchase and storage

Cheaper pink salmon is sometimes passed off as chum salmon. In order not to make a mistake, you need to remember what differences there are between them:

1. Chum salmon are larger than pink salmon. The average carcass of the first is 5 kg, the second - only 2. The usual length of chum salmon is approximately 0.5−0.7 m, so the pieces should not be small.
2. Pink salmon, as the name suggests, has a hump - a good distinguishing feature.
3. The color of the meat is also different. You need to make a cut. Chum salmon meat is bright pink. In pink salmon it is much paler and has white streaks.

It’s not enough to choose chum salmon; you should also check its quality. To do this you should:

It is advisable to cook chum salmon at home immediately. It is kept in the refrigerator for no more than eight hours. To preserve the fish, you can freeze it.

Chum salmon - healthy and delicious fish. It is advisable to include it in your diet. This fish is not a cheap product, but it is not necessary to buy a lot.

Attention, TODAY only!

Chum salmon rich in vitamins and minerals such as: vitamin B1 - 22%, vitamin B2 - 11.1%, vitamin B5 - 20%, vitamin B6 - 25%, vitamin B12 - 136.7%, vitamin D - 163%, vitamin PP - 42.5%, potassium - 13.4%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 66.4%, chromium - 110%

How is Keta useful?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Chum salmon is a fish of the salmon family. In addition to easily digestible protein, it contains a lot of useful elements. Athletes often add fish to their diet - quickly digestible protein is necessary for full growth muscle mass. Not only steaks or fillets of chum salmon have beneficial properties, but also milk with caviar, and the latter is often used in the cosmetic field to improve the condition of facial skin.

Fish suitable for proper nutrition and acts as a source of fatty acids, such as, as well as minerals vital for the full functioning of the body. Chum salmon fillet - product dietary nutrition: When consumed in moderation, it does not turn into fat deposits, but is almost completely converted into energy. Nutritionists recommend including red fish in the diet of women and girls who want to lose weight.

Calorie content and composition of chum salmon

Red chum fish – low calorie product, which contains a lot of proteins and is completely absent of carbohydrates. The calorie content of fresh fish steaks per 100 g is 126.8 kcal. Depending on the heat treatment, the energy value of fish may change, namely:

• fried chum salmon – 386.1 kcal;
• boiled – 126.9 kcal;
• in oil – 245.3 kcal;
• stewed – 129.5 kcal;
• baked in the oven – 162.6 kcal;
• steamed – 131.2 kcal;
• grilled – 150.1 kcal;
• salty – 184.3 kcal;
• lightly and lightly salted – 182.1 kcal;
• chum salmon soup – 32.2 kcal;
• cold and hot smoked – 196.3 kcal.

Chum salmon milk contains 100 kcal per 100 g, red caviar – 251.2 kcal. For dietary nutrition, boiled, stewed and steamed fish are best suited. Smoked foods should be excluded, and salted foods should be consumed in limited quantities.

Nutritional value of fish per 100 g:

• fats – 5.7 g;
• proteins – 19.1 g;
• carbohydrates – 0 g;
• water – 74.2 g;
• dietary fiber – 0 g;
• ash – 1.2 g.

The ratio of BZHU is 1/0.3/0, respectively. Chum salmon caviar contains 31.5 g of protein and 13.6 g of fat per 100 g of product.

The chemical composition of the product per 100 g is presented in table form:

In addition, the composition of chum salmon is rich in non-essential and essential amino acids, poly- and monounsaturated fatty acids, namely: omega-3 in the amount of 1.07 g, omega-6 - 0.13 g, oleic - 1.18 g per 100 g. Cholesterol content - 80 mg per 100 g of red fish.




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Health benefits of fish

Regular consumption of red fish is good for the health of men and women, as its composition is rich in minerals and vitamins that the body needs for normal functioning. The beneficial properties of seafood are manifested as follows:

1. The amount of “bad” cholesterol is reduced, which improves the condition of blood vessels and normalizes blood pressure.
2. The risk of developing diseases such as stroke, heart attack and hypertensive crisis is reduced.
3. Improves metabolism and strengthens immunity.
4. The condition of teeth improves, hair and nails become stronger.
5. Stress decreases and mood improves. Fish prevents the development of depression. In addition, the product helps improve brain activity.
6. Endurance increases, which is especially useful for athletes for more productive activities gym or before competitions.
7. The reproductive function of men and women is restored, and the production of hormones is normalized.
8. The process of restoration of liver cells is accelerated, and this organ is cleansed.
9. The condition of the skin and the body as a whole improves, as fish has a rejuvenating effect on it.

It is useful to eat chum salmon during the period of recovery of the body after serious illnesses or physical activity, pregnant women and nursing mothers.

For weight loss, fish is useful because it quickly satisfies the feeling of hunger, does not create heaviness in the stomach and is quickly digested. Chum salmon does not contain “empty” carbohydrates, therefore it is not stored as fat deposits, but is almost completely processed and easily absorbed by the body.

Salted, lightly and lightly salted fish are good to use as a snack for strong drinks, as it reduces the toxic effects of alcohol on the body.

Smoked fish in moderate quantities helps restore visual acuity and saturate the body with fatty acids, but is not suitable for nutrition during a diet.

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Beneficial properties of chum salmon milk

Milk contains a lot of poly- and monounsaturated fatty acids and protamines, which are beneficial for diabetics. In addition, the beneficial properties from systematic use of the product are manifested as follows:

• brain function improves;
• skin rejuvenates;
• liver function improves;
• the process of degradation of brain cells slows down;
• the bone skeleton is strengthened;
• the risk of developing heart disease is reduced;
• male potency increases;
• blood sugar levels are regulated;
• endurance and performance increase.

The beneficial substances in milk have an anti-inflammatory effect on the body and reduce the symptoms of viral diseases.

Chum salmon milk is used in cosmetology to achieve a whitening and rejuvenating effect. However, we are talking about a fresh, not a salted product.

Benefits of caviar for the body

Chum salmon is famous for its rich composition. However, due to its high calorie content, it is not recommended for frequent consumption during a diet. The benefits of eating caviar are as follows:

• the functioning of the nervous system improves;
• the immune system is strengthened;
• male potency increases;
• the functioning of the cardiovascular system improves;
• vision improves;
• prevents the development of cancer.

In addition, bones are strengthened and the condition of the skin improves. Caviar is recommended as a preventive measure for rickets. The product contains a lot of easily digestible protein, which is necessary for athletes. Caviar is also considered a preventive remedy for the prevention of diseases such as Alzheimer's disease and eczema.

Contraindications and harm from fish

Excessive consumption of chum salmon, especially in salted and smoked form, is fraught with undesirable consequences. The recommended dose of chum salmon consumption per day is 100-150 g; eating fish 3 times a week is enough.

Contraindications to the use of smoked and salted products:

• gout;
• disturbances in the functioning of the pancreas;
• kidney disease;
• heart disease.

Abuse of the product in any form can lead to disturbances in the gastrointestinal tract, namely indigestion, nausea, bloating and constipation.

Salted fish and caviar contain a lot of salt, which retains fluid in the body and leads to swelling. Milk is not recommended for people with eating disorders and obesity.

In addition, chum salmon, like any other seafood, accumulates heavy metals in the meat. Therefore, excessive consumption of fish can lead to mercury poisoning.