[Nutrition value of back fish]_Nutrition
There are many varieties of domestic freshwater fish, and different fish have different nutritional components. When it comes to fish with good nutrition and taste, the nutritional value of returning fish is worth choosing.
Anchovy is also a freshwater fish species, but it is rich in protein, especially high in amino acids, which is very suitable for women.
There are many ways to make fish, either steamed or braised, and the taste is very delicious.
The fish, also known as the long-necked bream, is long and cone-shaped, protruding prominently forward.
Lower mouth, crescent shape, thick lips, small eyes.
Must be 4 pairs, small.
It has no scales, and the hard spines of the dorsal and pectoral fins are serrated, the fat fins are thick, and the caudal fins are deeply branched.
The body color is pink, the back is slightly gray, the belly is white, and the fins are grayish black.
The return fish contains protein and vitamins, and trace amounts of unsaturated impurities and fatty acids are easily absorbed. Its protein content is as high as 13.
7%, aunt content is 4.
7%, the edible part per 100 grams still contains 39 mg of calcium, 143 mg of phosphorus and a dose of 101 kcal. It is quite rich in complete nutrition, and even appetizers, tonics, and qi, have a certain food treatment function.
Back to fish, like all fresh fish water, it is rich in protein. The amount and ratio of essential amino acids in it are most suitable for human needs. Therefore, it is a good source of human infection protein. It is a white fish and can also be used as protein.Selection of classes.
The content of trace impurities in fish is reduced, and it is mostly composed of unsaturated fatty acids. The absorption rate of the human body can reach 95%, which has the effect of reducing cholesterol and preventing cardiovascular and cerebrovascular diseases.
Fish meat is rich in minerals, such as iron, phosphorus, and calcium; liver is rich in vitamin A and vitamin D.
The muscle fibers are short and have a high moisture content, so the meat is tender and easier to absorb than the meat of livestock and poultry.
Cooking method Freshly steamed catfish Ingredients: catfish; broccoli, ginger, shallot; tempeh, salt, Tiantianxian, cooking wine, sugar, white pepper powder, green onion ginger garlic powder production: 1.
Wash the broccoli, rinse with water (oil and salt), and remove for future use; 2.
2. Fish is pickled for a while with salt and cooking wine, steamed for 15 minutes, and removed for use; 3.
Heat the pan, add the oil, add the shallot, ginger, tempeh, add salt, add Tiantian, pepper, stir-fry the tempeh and pour on the steamed catfish.Serve.