Fish is a good tonic aquatic product, which not only tastes delicious, but also has health care function. Different fish have different functions and functions.

Crucian carp has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

Carp has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat hypogalactia of pregnant women. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma.

Silver carp has the effects of warming middle warmer and benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi.

Black herring has the functions of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.

Snakehead has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.

Cuttlefish has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and removing heat. It is a health food for women, which has the functions of nourishing blood, improving eyesight, dredging menstruation, preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation.

Grass carp has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.

Hairtail has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs, and can be used for adjuvant treatment of persistent hepatitis and chronic hepatitis. Patients with hepatitis can take the upper layer oil after steaming fresh hairtail, and long-term use can improve the symptoms.

What are the nutritional values of fish?

Nutritional value of fish

1. Fish contains vitamins, such as folic acid, vitamin B2 and vitamin B 12. It has the effects of nourishing stomach, promoting diuresis, relieving swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and asthma, and is effective for edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.

2. Eating fish has a good effect on fetal movement and pregnancy edema of pregnant women;

3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish often has the effects of nourishing liver blood, skin and hair.

5. Rich in whole protein. Fish contains a lot of protein, such as yellow croaker 17.6%, hairtail 18. 1%, mackerel 2 1.4%, silver carp 18.6% and carp/kloc-. Protein contained in fish is completely protein, and the quantity and proportion of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by human body.

6. Low fat content, mostly unsaturated fatty acids. The fat content of fish is generally low, and most of them are only 1%-4%, such as yellow croaker 0.8%, hairtail 3.8%, mackerel 4%, silver carp 4.3%, carp 5%, crucian carp 1. 1% (bighead carp Fish fat is mostly composed of unsaturated fatty acids, which have long carbon chains and can lower cholesterol.

7. The content of inorganic salts and vitamins is high. Marine fish and freshwater fish are rich in sulfur and also contain inorganic salts such as phosphorus, calcium and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B 1 and nicotinic acid. These are all nutrients that the human body needs.

In addition, the muscle fiber of fish is relatively short, the protein tissue structure is loose, and the water content is relatively high. Therefore, the meat is tender, more tender than the meat of livestock and poultry, and easier to digest and absorb. It can be seen that fish has the advantages of high protein, low fat, rich in vitamins and minerals, good taste and easy digestion and absorption.

Third, people who should not eat fish.

1, pregnant

Pregnant women should not eat marine fish often, and they will consume too much methylmercury. The higher the amount of mercury the fetus is exposed to in the uterus, the greater the risk of slight delay in the development of children's attention, memory, language ability and other functions. Scientists also warned that even if the mother does not consume too much mercury, the brain development of her fetus may be delayed. Therefore, pregnant women and lactating women should eat less seafood, up to 1 ~ 2 times a week, and each time it is below100g, and do not eat marine fish with high mercury content such as tuna and swordfish, so they can choose to eat fish cultured in ponds that are not polluted by mercury.

2. Those who take certain drugs

People who take cough medicine should not eat fish, especially deep-sea fish, so as not to cause histamine allergic reaction, leading to skin flushing, conjunctival congestion, dizziness, rapid heartbeat, urticaria and other uncomfortable symptoms. Many deep-sea fish contain histamine. Once the histamine content in the human body exceeds the standard, the substance will enter the blood circulation of the human body, leading to histamine allergic reaction. The reason why eating deep-sea fish usually does not cause the above discomfort symptoms is because there is a substance in the stomach and liver that inhibits histamine activity-monoamine oxidase, which can prevent histamine from entering the blood. However, some cough medicines contain monoamine oxidase inhibitors, which will inhibit the secretion of monoamine oxidase in human stomach and liver. Eating deep-sea fish at this time can easily lead to the rapid accumulation of histamine in the body.

Besides cough medicine, other drugs can also inhibit monoamine oxidase. Antibacterials, such as furazolidone (such as furazolidone), ketoconazole, griseofulvin; Antihypertensive drugs such as hypoglycemic; Selegiline of Parkinson's disease; Antidepressants, such as moclobemide; Antitumor drugs such as methylbenzyl hydrazine. There are also drugs that can inhibit monoamine oxidase in traditional Chinese medicine, such as velvet antler, hawthorn and Polygonum multiflorum.

3. Patients with liver cirrhosis

When liver cirrhosis occurs, it is difficult for the body to produce coagulation factors, and the platelets are low, which easily leads to bleeding. If you eat sardines, herring, tuna, etc. If you are rich in C20-C5- enoic acid, your condition will deteriorate sharply, just like adding insult to injury.

4. Patients with hemorrhagic diseases

Patients with hemorrhagic diseases such as thrombocytopenia, hemophilia and vitamin K deficiency should eat less or not eat fish, because eicosapentaenoic acid (EPA) contained in fish can inhibit platelet aggregation, thus aggravating the bleeding symptoms of patients with hemorrhagic diseases.

5. Patients with pulmonary tuberculosis

When taking isoniazid, some fish are prone to allergic reactions, such as nausea, headache, skin flushing and conjunctival congestion. In severe cases, palpitation, lip swelling, rash, diarrhea, abdominal pain, dyspnea, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage may occur.

Fourth, how to make the most nutritious fish?

Boiled fish fillet

White, fresh and tender, high in protein and fat-free, most suitable for weight loss.

Exercise:

1. Wash the herring, obliquely batch it into large pieces with a knife, put it in a bowl, add egg white, refined salt, onion ginger juice, monosodium glutamate and dried starch, mix and mix, and refrigerate for half an hour;

2. Boil the water in the pot, pour in the fish fillets and sprinkle with them. After a while, take it out and drain it, put it in a basin, and serve with a small dish of Meiji Chili sauce.

fish in brown sauce

Materials:

A fish, Jiang Mo, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt.

Exercise:

1. Remove the viscera and gills of the fish, cut off the fins and tails, and cut some oblique knives on both sides of the fish; Then use kitchen paper to absorb as much water as possible from the fish.

2. Put about 50g of oil in the pot, put the fish in when it is hot on the sixth floor, turn it over when it is fried until golden, and put the fish on the plate when the other side is golden.

3. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and pour in 1/2 tablespoons vinegar, 1/2 tablespoons cooking wine, 2 tablespoons soy sauce, 1/4 tablespoons sugar, a little salt and a bowl of water.

4. After the water in the pot is boiled, add the fried fish, simmer for half an hour on low fire, then collect the soup on high fire and sprinkle with coriander.

Steamed fish head with diced red pepper

Materials:

Fat fish head 1 (North America can choose three-striped fish head), chopped pepper, salt 1 teaspoon, monosodium glutamate 1 teaspoon, several slices of ginger, one onion, 2 tablespoons of vegetable oil, a dozen peppers and spicy oil 1 teaspoon.

Exercise:

Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips.

Sprinkle salt and monosodium glutamate evenly on the fish head and marinate for 5 minutes.

Put 6-7 slices of ginger on the bottom of the plate, put the fish head on it, spread the chopped pepper evenly on the fish head, and steam for 15-20 minutes.

Take out the steamed fish head, cut the onion and sprinkle it on the chopped pepper.

Add 2 tablespoons vegetable oil, 1 tablespoon spicy oil and pepper granules to the wok, slowly heat until the oil is hot, and then pick out the pepper. Be careful not to fry peppers.

Pour the hot oil evenly on the chopped green onion and chopped pepper.