Tilapia - a freshwater tropical fish, which due to its wonderful taste is diluted in many countries, and there are many options for cooking tilapia and meals out of it are the adornment of the menu of many famous restaurants.
With tilapia linked to many legends.For example, it is believed that Jesus fed 5,000 with only two of his followers tilapia, the apostle Peter during his tenure as a fisherman engaged in fishing for it, and the name of "tilapia" invented himself the great Aristotle, expressing regret that such a delicacy not found in Greece.Meanwhile, debate continues about its usefulness.
As the long-term study, tilapia is an excellent source of digestible protein, minerals and some vitamins (E, B1, B2, B5, B6, B9, B12, PP, K, and choline).In particular, only 100 g of the fish 96 kcal calorie contains 1.7 g fat, 20.8 g protein, 302 mg potassium, 10 mg calcium, 52 mg sodium, 27 mg of magnesium, 170 mg of phosphorus, 0.56 mg of iron50 mg cholesterol.That is why a few years ago, til
Unfortunately, scientists have recently discovered that there are some tilapia omega-3 and omega-6 fatty acids, the presence of which negates the benefit of the fish.
generally assumed that the ratio of useful products of these substances should be about 1: 1, for example, around the well-known red fish.If the content of omega-6 is increased, then this food is potentially dangerous.
So, tilapia in the ratio of omega-3 and omega-6 ratio is 1: 3, and in some instances, this ratio reaches 1:11 (!).That is why some nutritionists and doctors believe that eating this fish can significantly harm the human body.At the same time, tilapia omnivorous and eats including waste contaminated with hormones and antibiotics.
Despite this, tilapia continues to be quite popular among the residents of a delicacy in many countries, both in Europe and Asia and in the US, especially since many scientists rose to her defense and refute the "alarmist".In particular, they point out that although this fish is really not the best ratio of fatty acids, but its use in food can not cause any harm to people because of their extremely low levels.
In other words, the effect of omega-6, which fall into the human body, together with a standard portion of tilapia, heat-treated, so low that it is quite possible and neglect.
In any case, experts strongly recommend to refrain from the use of tilapia with allergies, people who suffer from autoimmune diseases or arthritis, as well as those who have a variety of cardiac pathology.But healthy people it is permissible to eat a slice of this delicious fish, especially steamed, for lunch or dinner.