Sardines: benefits and harms, nutritional value. Sardine: benefits and harms, calories, nutritional value Harm of sardines and contraindications

The sardine is easily digested by the body and is an excellent source of protein. Sardine contains a large amount of phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, fluorine. Sardine provides the body with at least 2 times more calories than white fish. Unlike saturated animal fats, unsaturated fats from fish are considered the healthiest.

According to scientists, it is the omega-3 fatty acids contained in fish that help prevent cardiovascular diseases, reduce the risk of blood clots in the vessels, and also help improve blood flow in the capillaries. Sardines are very useful for expectant mothers.

There is evidence that eating oily fish reduces some of the symptoms of psoriasis and improves vision and brain function. Sardine contains a complex of vitamins, in particular vitamin D. Fish oil is 5 times more effective than vegetable oils, it lowers blood cholesterol. Fish liver fats are rich in vitamins and D. Fish muscle tissue contains B vitamins that help the body absorb proteins.

Boiled sardines are high in coenzyme Q10, which is a powerful antioxidant and is known for its benefits to the immune system.

Recently, there have been a growing number of reports claiming that eating fatty fish (salmon, mackerel, herring, sardines and cod) protects against asthma. This is due to the action of omega-3 fatty acids, which have anti-inflammatory effects, and magnesium. It has been proven that people with low levels of magnesium in their bodies are most prone to asthma attacks.

Diseases such as cancer, rheumatoid arthritis, atherosclerosis, weak immune system, etc. are often associated with a lack of omega-3 fats. Sardine contains nicotinic acid and vitamin D, which are also an important factor in the healing of bones and the nervous system and promote absorption.

From sardines produce delicacy canned food in oil. The meat has good taste, contains protein, fat. Fresh sardines are suitable for broths, fried and stewed dishes. When boiled, the meat is grayish-white, dryish; in fried - tender, juicy, with a characteristic sour taste. The broth is rich and transparent.

Despite the fact that not everyone likes the smell of sardines, do not write off this fish before you know about its beneficial properties.

Sardines are small, oily, silver-bodied marine fish that live in different seas around the world (more than 20 varieties enter the food market). They got their name from the Italian island of Sardinia on the Mediterranean coast, where this fish is caught and harvested in large quantities for subsequent consumption and extraction of fish oil.

Since sardines feed on marine plant matter, that is, they are at the bottom of the food chain, the concentration of heavy metals in them is extremely low.

This product is perishable, so it is often canned, salted and dried to increase its shelf life. On the shelves of shops you can find sardines in oil, own juice, tomato or mustard sauce.

The nutritional value

Sardines are an excellent source of selenium, phosphorus, omega-3 (2 g per 100 g of fish) and omega-6 fatty acids, vitamins B2, B12 and D, as well as choline, niacin, calcium, zinc, manganese and copper.

Another important substance in the composition of this marine fish is coenzyme Q10, which is good for the heart.

Sardines are rich in purines, nucleic acids essential for tissue repair.

Let's not forget about the protein component. A 100-gram serving of fish covers half of the daily protein requirement.

Fats make up about 10% of the weight of a fresh product. Of this amount, only a quarter is saturated fat, and the remaining three-quarters are healthy unsaturated fats, which:

• reduce the level of cholesterol in the blood;
• have anti-inflammatory properties, so they help in the treatment of arthritis and asthma;
• favorably affect the nervous system, improve cognitive functions, strengthen memory;
• reduce the risk of developing cancer and cardiovascular diseases;
• may be used to control the symptoms of bipolar disorder and increase the effectiveness of antidepressants.

Benefit for health

1. Benefits for the heart. Sardines contain several nutrients that are useful for the treatment and prevention of diseases of the heart and blood vessels. In addition to omega-3 fatty acids, the presence of vitamin B12, which is involved in glucose metabolism, is important. This vitamin reduces the risk of developing hypertension and minimizes the chance of a heart attack, while fatty acids prevent the formation of blood clots, thereby preventing stroke and atherosclerosis.
2. For bone health, sardines provide us with a supply of vitamin D and calcium, manganese and phosphorus (the latter element increases bone density). In canned fish, the bones are soft, so they are also eaten for additional doses of calcium.
3. Vitamin D, selenium and fatty acids play an important role in cancer prevention. Scientists believe that regular consumption of sardines can reduce the risk of the following types of cancer: colorectal, prostate and breast cancer, leukemia, multiple myeloma, and some others.
4. Immune support is provided by fish oil obtained from sardines, and specifically - vitamin D in high concentration.
5. Sardines are good for the eyes, provide reliable protection against age-related macular degeneration. With regular consumption of seafood containing good doses of omega-3s, the likelihood of developing dry eye syndrome (one of the most common complaints at an eye doctor's appointment) is reduced.
6. Help with diabetes has been identified in animal studies. At the moment, scientists know that sardine protein reduces cell resistance to insulin - one of the key factors in the development of diabetes.
7. You can also eat sardines for weight loss, as the omega-3 substances present in fish speed up metabolism and prevent weight gain.
8. The benefits of sardines for skin and hair are made up of several factors. Unsaturated fatty acids moisturize the skin, promote the production of collagen and elastin, nourish the hair follicles and accelerate hair growth. Selenium and zinc protect skin cells from the damaging effects of time and free radicals, and prevent the formation of wrinkles.

Side Effects of Sardines

Sardines are characterized by a high content of purines, which in the human body are converted into uric acid, which contributes to the formation of kidney stones and the development of gout.

An allergic reaction to the amines present in sardines such as tyramine, serotonin, tiptamine, phenethylamine and histamine can be observed.

Fresh or canned, in own juice or in oil?

Fresh sardines are the best option, but they are hard to find commercially due to their short shelf life. Choose specimens with bright colors and sparkling eyes. The meat should be firm enough not to "sink" when pressed with a finger.

Canned goods are much easier to buy.

1. Fish in its own juice is the most preferred option.
2. Tomato sauce can cause aluminum to leach out on the inside walls of the jar.
3. The addition of vegetable oil increases the calorie content and the concentration of harmful saturated fats.
4. Canned sardines with mustard have another drawback - a high sodium content, so this product is not suitable for cores.

Source http://www.poleznenko.ru/sardiny-polza-i-vred.html

Canned sardines: properties

Calories: 166 kcal.

canned sardines are a very popular food item. In the modern world, people have perfectly mastered the process of preparing products for long-term storage in various ways. Canned vegetables, fruits, mushrooms, meat and even fish. A wide variety of preparations, as well as canned meat and fish can be found on the shelves of shops and supermarkets.

The sardine is a small marine fish. Its habitat is the Atlantic Ocean and the Mediterranean Sea. It belongs to the herring family. The length of this fish is from 10 to 25 centimeters (see photo). Beautiful large scales shimmer in the sun with a blue-green tint on the back and silver-white on the abdomen. For food, sardines gather in flocks of more than four billion individuals and swim long distances, following plankton in a cold current.

The process of making canned sardine is quite simple. Fish are caught (mainly along the coast of France) using cod roe bait and a net with small fish. The processing process is carried out either on a fishing boat, or the sardine is frozen and sent to fish processing plants. There, this fish is thawed at room temperature. To begin with, freshly caught sardines are removed from the head, washed and marinated in saline for several hours. After that, all internal organs are removed, the scales are cleaned and the carcasses are transferred to boiling olive oil. They stay in it for several minutes. Then the fish is laid out in tin or glass jars, filled with various fillers with spices and hermetically sealed. Rolled jars must be sterilized. In addition to canned sardine in oil, fish is produced with the addition of tomato paste and in its own juice.

It is recommended to buy a sardine in a glass jar: this way you can appreciate the appearance of the fish. Many manufacturers of this canned food in iron containers use large sprats, anchovies or small herring under the guise of sardines. When buying canned sardines in a tin, special attention should be paid to the date of production, which must be squeezed out from the inside. On average, the shelf life of canned food ranges from 10 to 12 months.

After conservation, the useful components and vitamins that are part of fresh fish are fully preserved. But it is important to consider what additives are present in the composition of this canned food, so as not to cause harm to health.

We will talk more about the beneficial properties, harm, composition of vitamins and trace elements of canned sardines below.

Benefit and harm

The benefits of canned sardines are due to the high amount of protein in their composition. It is much easier for the body to digest than the protein found in meat. That is why many argue that it is better to eat fish rather than meat. Due to the rich content of vitamins and trace elements in sardines, moderate consumption of this product:

• beneficial effect on the process of blood circulation;
• makes the walls of blood vessels more elastic;
• stimulates the work of the cardiovascular system;
• prevents premature aging of the skin;
• has a positive effect on the immune system;
• provides eye protection from various diseases;
• reduces the risk of developing diabetes;
• accelerates metabolism and has a fat burning effect;
• moisturizes the skin;
• helps accelerate hair growth;
• prevents the development of cancerous tumors.

The composition of the sardine includes unsaturated fats that help lower blood cholesterol levels, help in the treatment of inflammation of the joints, respiratory diseases, have a positive effect on the nervous system, strengthen memory and reduce the risk of cancer and heart disease.

Given the above benefits, many may conclude that eating canned fish is vital. But it's not. The use of this product more than four times a week can lead to weight gain of several kilograms. After all, canned food, although it is considered low-calorie (100 grams of product accounts for 220 kilocalories), but it contains a large amount of fat. So people who are overweight or watching their figure are not recommended to use this product.

Excessive consumption of canned sardine can cause the formation of kidney stones and provoke a metabolic disorder in which uric acid salts are deposited in the joints. An allergic reaction is also possible, as sardines contain serotonin, tyramine, tiptamine and other substances that are considered strong allergens.

The composition of canned sardine is very rich, and before using it, you should consult your doctor: you may have an intolerance to any component of this fish. It is also worth remembering that the abuse of any food product can have a detrimental effect on the body. Therefore, it is necessary to take into account all the positive and negative aspects of canned food.

Application in cooking

Canned sardines are the main ingredient in many dishes and an independent snack. All kinds of salads with potatoes, rice, eggs, as well as sandwiches (see photo), fish soups, fish soup, cutlets, pies are prepared from canned food. For cooking, use sardine canned in oil, in tomato and in its own juice.

Below are some recipes for cooking with canned sardines as the main ingredient.

Source http://xcook.info/product/konservirovannye-sardiny.html

It will look like this:

Copy the text below:

Sardine is the industrial name for several subspecies of fish belonging to the Herring family. Their common feature is a spindle-shaped carcass 20 cm long, a bluish-green back and silvery barrels. The main habitat is the coast of England, Spain, Portugal and France.

Production

Sardines, in search of plankton, migrate in flocks that number about 4 million individuals. The length of such an expedition reaches 13 km.

The primary processing of sardines takes place on fishing trawlers, where they are cut, placed in brine, then placed in autoclaves and preserved. Unfortunately, real sardines are only made in the countries where they are caught. All other manufacturers use sardinella, anchovy, sprat, anchovies and herring as raw materials.

Interesting! The sardine borrowed its name from the Italian island of Sardinia of the same name, where the largest catch of this fish is made.

The range of canned sardines includes:

• fish in oil (olive, sunflower, soy);
• fish in tomato;
• fish in its own juice.

• Canned food contains: fish fillet, salt, vegetable oil, spices, tomato sauce.
• Canned fish contains the same natural protein and vitamins A, C, D as fresh fish. And the amount of iron, iodine and fatty acids is an order of magnitude higher.
• Sardines are an excellent source of chromium, cobalt, sulfur, zinc, phosphorus and fluorine. 100 g of this fish contains 15% of the need for vitamin PP, B2, B12.

Beneficial features

• Fatty acids act as antioxidants for cells, which significantly reduces their degeneration into atypical ones. They reduce "bad" cholesterol and compensate for poor heart function.
• Coenzyme Q10, which contains sardine, preserves memory in old age and reduces the risk of Alzheimer's disease.
• Vitamin B12 is actively involved in glucose metabolism, so sardine is useful for people with type 2 diabetes.
• A duet of vitamins A and E gives youth to both the cells of the body, and hair, skin and eyes. It has a positive effect on the hormonal background of women.
• Sardine bones are very valuable. They have three times more fluorine and calcium. In order not to get osteoporosis, it is better not to throw away soft bones.
• Sardine supplies the body with natural vitamin D. From its deficiency, scoliosis and rickets develop in children, as well as bone fragility in adults.
• Sardine contains a lot of iodine. He takes part in the synthesis of the hormone thyroxine, which affects all metabolic reactions of the body.
• Cobalt serves as a protein building material for DNA and RNA chains.
• 100 g of sardines contains the daily requirement for chromium. It regulates insulin production and pancreatic function.

Advice! Only a real sardine has useful qualities. It is made in France and Italy. It is expensive, but its taste cannot be compared with sardinella or sprat, named "Sardine".

Contraindications for use

1. Canned sardine contains sodium salts, so if you are prone to edema, it is better to refuse this product.
2. Canned foods are contraindicated in arthritis and gout, as they are rich in purines.
3. The high calorie content of the sardine will be useless for obesity and other metabolic disorders.
4. The content of fish oil and vegetable oil in the filling will aggravate liver and gallbladder diseases.

How to prepare and serve

Sardines are a very popular ingredient in many homemade salads and appetizers. Chefs add sardines to Italian and French dishes. Sardines are used to make delicious sandwiches and pies. A real canned sardine fillet in olive oil can even become the main dish on the table.

How to choose and store

• The tin must be without deformation, with a clear date of manufacture.
• Pieces of fish should be silvery-white in color, smell good, be elastic and juicy, and should not fall apart.
• Shelf life - 2 years at +15 °C. After opening the can - 24 hours.

Calorie 166kcal

Proteins: 19g (76 kcal)

Fats: 10g. (90 kcal)

Carbohydrates: g. (0 kcal)

Energy ratio (b|g|y): 45% | 54% | 0%

Retrieved from http://dom-eda.com/ingridient/item/sardina-konservirovannaja.html

Sardine is a marine fish of the herring family, which is distinguished by its small size, silvery belly and green tint of the back. This type of fish lives in the Pacific and Atlantic Oceans, Spain, Portugal, Morocco and Russia are actively caught, moreover, in the latter country, the catch is carried out only in the Far East and recently it has become less and less. The fact is that quotas were introduced for catching sardines in the waters of the Pacific Ocean by Russia - this will restore fish populations, which have thinned significantly in recent years.

Composition and calories of sardine

The composition of the product in question contains a whole complex of vitamins - B6, B12 (it is especially abundant), C, A. Sardine is rich in microelements - phosphorus, zinc, iron, magnesium, niacin. Only 100 grams of this marine fish can satisfy the body's daily need for potassium and sodium, but cholesterol is completely absent.

Sardine is the common name for the fish sardinella, sardine and sardinops. Interestingly, the calorie content of a sardine caught in the Pacific Ocean and the Atlantic differs: in the first case, it will be 170 Kcal, but in the Atlantic - 250 Kcal. Different in calorie content will be boiled / in tomato / in oil and fresh. Here is an example table:

• boiled sardine - 178 kcal per 100 grams;
• fresh - 169 kcal per 100 grams;
• in tomato - 160 kcal;
• in oil - 230 kcal.

In principle, the product in question is not too high in calories and can be used by people who "work" for weight loss.

Useful properties of sardine

The considered type of fish is perfectly absorbed by the body and even eating in large quantities does not cause a feeling of heaviness in the stomach. Experts say that the benefits of sardines are three times greater than those of herring - for example, you can take the fats contained in the product in question. It is thanks to them that sardine normalizes and stabilizes the work of the organs of the gastrointestinal tract, in particular, intestinal motility is restored, even chronic constipation stops.

Sardine is also an important product in the prevention of diseases of the heart and vascular system - it prevents the occurrence of blood clots in large and small vessels, improves blood circulation and can strengthen the immune system.

If you regularly eat sardines caught in the Pacific Ocean, then vision improves, brain cells begin to work in a more active mode. People with diagnosed and progressive psoriasis note that against the background of constant consumption of sardine (and it does not matter in what form it is cooked), they significantly reduce the intensity of the symptoms of the disease. Sardine is also needed for those patients who have a high level of cholesterol in the blood - the fish oil contained in this product helps to reduce these indicators.

People with diagnosed bronchial asthma also made interesting conclusions - regular introduction of the product in question into the menu reduces the number of attacks. And the fatty acids that make up the sardine have anti-inflammatory and regenerating effects.

Sardine meat contains nicotinic acid, calcium and phosphorus with magnesium, and it is these trace elements that are actively involved in ensuring the health of the human skeletal system, its musculoskeletal system. Sardine is the prevention of arthritis, arthrosis, atherosclerosis.

Possible harm to sardines

Naturally, the product in question cannot be used by people who have hypersensitivity or individual intolerance to fish and seafood. In childhood, sardines can be consumed from the age of three, but only in boiled form.

Sardine has a high content of amines, and they can provoke the formation of kidney stones and the development of gout, so it is recommended to consume no more than 150 grams of the product in question per day.

How to choose a sardine

Of course, the fish in question is best purchased fresh - it will be possible to pay attention to the color of the gills, the transparency of the eyes, and the softness of the carcass. But fresh sardine is rare in stores, so you have to choose from the proposed assortment. And it consists in canned sardine with the addition of oil or tomato. There are no special rules for choosing canned sardines, you just need to follow the standard recommendations - check the date of manufacture and expiration date, adherence to storage rules, the jar should not be mint or “inflated”.

Sardine is a tasty and very healthy fish that can be used for cooking both everyday and festive dishes. It must be introduced into the diet (if there are no individual restrictions) even for absolutely healthy people - the prevention of diseases and the strengthening of immunity have not brought harm to anyone.

Source http://okeydoc.ru/sardina-polza-i-vred/

Despite the fact that not everyone likes the smell of sardines, do not write off this fish before you know about its beneficial properties.

Sardines are small, oily, silver-bodied marine fish that live in different seas around the world (more than 20 varieties enter the food market). They got their name from the Italian island of Sardinia on the Mediterranean coast, where this fish is caught and harvested in large quantities for subsequent consumption and extraction of fish oil.

Since sardines feed on marine plant matter, that is, they are at the bottom of the food chain, the concentration of heavy metals in them is extremely low.

This product is perishable, so it is often canned, salted and dried to increase its shelf life. On the shelves of shops you can find sardines in oil, own juice, tomato or mustard sauce.

Sardines are an excellent source of selenium, phosphorus, omega-3 (2 g per 100 g of fish) and omega-6 fatty acids, vitamins B2, B12 and D, as well as choline, niacin, calcium, zinc, manganese and copper.

Another important substance in the composition of this marine fish is coenzyme Q10, which is good for the heart.

Sardines are rich in purines, nucleic acids essential for tissue repair.

Let's not forget about the protein component. A 100-gram serving of fish covers half of the daily protein requirement.

Fats make up about 10% of the weight of a fresh product. Of this amount, only a quarter is saturated fat, and the remaining three-quarters are healthy unsaturated fats, which:

• reduce the level of cholesterol in the blood;
• have anti-inflammatory properties, so they help in the treatment of arthritis and asthma;
• favorably affect the nervous system, improve cognitive functions, strengthen memory;
• reduce the risk of developing cancer and cardiovascular diseases;
• may be used to control the symptoms of bipolar disorder and increase the effectiveness of antidepressants.

Beneficial features

1. Benefits for the heart. Sardines contain several nutrients that are useful for the treatment and prevention of diseases of the heart and blood vessels. In addition to omega-3 fatty acids, the presence of vitamin B12, which is involved in glucose metabolism, is important. This vitamin reduces the risk of developing hypertension and minimizes the chance of a heart attack, while fatty acids prevent the formation of blood clots, thereby preventing stroke and atherosclerosis.
2. For bone health, sardines provide us with a supply of vitamin D and calcium, manganese and phosphorus (the latter element increases bone density). In canned fish, the bones are soft, so they are also eaten for additional doses of calcium.
3. Vitamin D, selenium and fatty acids play an important role in cancer prevention. Scientists believe that regular consumption of sardines can reduce the risk of the following types of cancer: colorectal, prostate and breast cancer, leukemia, multiple myeloma, and some others.
4. Immune support is provided by fish oil obtained from sardines, and specifically - vitamin D in high concentration.
5. Sardines are good for the eyes, provide reliable protection against age-related macular degeneration. With regular consumption of seafood containing good doses of omega-3s, the likelihood of developing dry eye syndrome (one of the most common complaints at an eye doctor's appointment) is reduced.
6. Help with diabetes has been identified in animal studies. At the moment, scientists know that sardine protein reduces cell resistance to insulin - one of the key factors in the development of diabetes.
7. You can also eat sardines for weight loss, as the omega-3 substances present in fish speed up metabolism and prevent weight gain.
8. The benefits of sardines for skin and hair are made up of several factors. Unsaturated fatty acids moisturize the skin, promote the production of collagen and elastin, nourish the hair follicles and accelerate hair growth. Selenium and zinc protect skin cells from the damaging effects of time and free radicals, and prevent the formation of wrinkles.

Harm and side effects

Sardines are characterized by a high content of purines, which in the human body are converted into uric acid, which contributes to the formation of kidney stones and the development of gout.

An allergic reaction to the amines present in sardines such as tyramine, serotonin, tiptamine, phenethylamine and histamine can be observed.

Fresh or canned

Fresh sardines are the best option, but they are hard to find commercially due to their short shelf life. Choose specimens with bright colors and sparkling eyes. The meat should be firm enough not to "sink" when pressed with a finger.

Canned goods are much easier to buy.

1. Fish in its own juice is the most preferred option.
2. Tomato sauce can cause aluminum to leach out on the inside walls of the jar.
3. The addition of vegetable oil increases the calorie content and the concentration of harmful saturated fats.
4. Canned sardines with mustard have another drawback - a high sodium content, so this product is not suitable for cores.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Ocean Sardine".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

The energy value oceanic sardine is 166 kcal.

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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USEFUL PROPERTIES OF OCEANIC SARDINE

oceanic sardine rich in vitamins and minerals such as: vitamin B5 - 20%, vitamin B6 - 35%, vitamin B12 - 366.7%, vitamin PP - 20.2%, potassium - 15.4%, phosphorus - 35%, iron - 13.6%, iodine - 23.3%, cobalt - 300%, copper - 18.5%, chromium - 110%

What is useful oceanic sardine

• 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 intestine, 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 the maintenance of the immune response, the 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 a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins 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 PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is 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 a slowdown in metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete directory of the most useful products in the application - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.