Many different fish are known, among which there is a special species that lives on the seabed. For nutritionists, the benefits and harms of flounder have always been the subject of special attention. This fish is absolutely flat, round in shape and with one-sided eyes on the upper part of its body.
The most obvious to all – the benefits of flounder is that it has an amazing taste, tender white meat. This is a very valuable fish that lives in the Baltic and Black Seas, it is also found in Kamchatka, and in addition, it is practically the only fish in the Aral Sea.
The obvious benefit of flounder is the high content of vitamins and amino acids in its meat. Among them there is a significant amount of vitamin E, a lot of A and B, there is riboflavin, nicotinic and pantothenic acid, a lot of thiamine and pyridoxine. Such fish is perfect for dietary nutrition, especially when the human body is weakened, and amino acids help lower cholesterol in the blood.
This fish has an incredible amount of complete and well-balanced proteins, about 20%. The benefit of flounder is that in its meat there is much less connective tissue, in contrast to the animal, so its protein can be much better absorbed in the human body. Moreover, flounder meat also contains methionine, a substance known for its lipotropic properties.
Flounder contains a considerable amount of minerals. The use of flounder in the presence of phosphorus salts, which is necessary for a person to strengthen the health of the skin and teeth, in addition, phosphorus is involved in the formation of hair, nails and bone tissue. The bottom fish flounder is saturated with iodine and contains fatty acids necessary for the prevention of cancer prevention.
It is known that flounder contains such trace elements as chlorine and zinc, nickel and fluorine, molybdenum and chromium. The benefit of flounder is that these substances have an effect on the human body that increases immunity and performance. There is even research confirming that eating flounder meat increases potency, acting as an aphrodisiac.
If a person does not suffer from allergic reactions to fish, then flounder harm will not manifest itself in any way. But, in smoked and salted form, this fish is still contraindicated for people with diseases of the heart and blood vessels, as well as for hypertensive patients. Therefore, the benefits and harms of flounder should be taken into account when drawing up a diet for everyone, without exception.