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Navaga is one of the representatives of the cod family with excellent taste. Its white meat has few bones, but a lot of benefits. Navaga is ideal not only for dietary food, but also for baby food.
Navaga is a cold-loving marine fish. Distinguish between the Far Eastern and northern navaga. The first one prefers to be found off the Arctic coast of Siberia and along the entire Asian coast of Russia, the second inhabits the waters of the Pacific Ocean from Korea to the Bering Strait, swimming in fishing nets off the coast of the Okhotsk, Japanese and Chukchi seas.
The northern navaga has modest dimensions, it rarely grows longer than 30 centimeters and weighs more than half a kilogram, in general, it has more aromatic, juicy and tender meat than its Far Eastern counterpart. It is larger and can weigh more than a kilogram, while its meat is tougher.
In terms of its chemical composition, the meat of the Far Eastern and northern navaga is almost the same
The meat of navaga, like all representatives of cod, is considered one of the most dietary. The fat content in it does not exceed 3-4%. There is a lot of selenium in navaga, which is necessary for strengthening the immune system and the normal functioning of the nervous system. The meat of this fish is rich in vitamin A, which affects the health of the skin, vitamin E, which fights cell aging, vitamin D, which is responsible for the normal absorption of calcium, which contributes to the beauty of nails. There is a lot of navaga and folic acid, which supports the work of blood vessels and the heart.
This fish contains unsaturated fatty acids. They take part in the metabolism of cholesterol, and also have antihistamine and anti-inflammatory effects. The high iodine content makes navaga an indispensable product for people with thyroid diseases. There is enough in its meat and other elements useful for human health, among them iron, molybdenum, magnesium, copper.
The meat of this fish is low in calories. There are only 100 calories in 69 grams of navaga, with high-quality protein accounting for almost 90%.
Navaga meat is not fatty, but its liver has a high fat content
The most delicious navaga is stewed with spices or baked in foil. In addition, in this form it is also useful. Fried navaga loses all its juiciness. This fish makes a wonderful soup and aspic. Its meat can be safely added to salads and fish casseroles.
The use of navaga has no contraindications. Meanwhile, people with poor tolerance to seafood and allergic manifestations to fish need to be careful to include navaga in their diet.
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