Delicious shark meat and its useful properties!
Nutritional value of shark meat and its benefits
Shark meat is a storehouse of minerals, vitamins and amino acids that are useful for humans. Like other fish, it is just as well and easily absorbed by the human body. It is valued for its high nutritional properties, low calorie content and very low cholesterol.
For example, the protein content and quality in shark meat is much higher than in eggs, dairy products, and many types of fish.
An excellent source of omega-3 fatty acids, 100 g of fillet contains approximately 2 g of these vital fats.
This makes shark meat a great dietary product that experts actively include in some modern diets.
The composition of shark meat contains almost a complete complex of B vitamins, potassium, calcium, a large amount of phosphorus, zinc, iron and even selenium, copper and manganese.
But vitamin C and carotene in shark meat are practically absent, which must be taken into account when preparing therapeutic diets using this product.
The maximum concentrations of nutrients are concentrated in the meat, which is located in the fins. That is why dishes made from shark fins have advantages over other marine delicacies.
Energy value of shark meat per 100 g
Protein, g Fat, g Carbohydrates, g Cholesterol, mg Calories,
kcal
20,98 4,51 0,00 51 130,00
Vitamins (content in 100 g of the product)
B1, mg B2, mg B3 (PP), mg B4, mg B5, mg B6, mg B12, mcg D, mcg E, mg
0.04 0.06 2.94 65 0.7 0.4 1.49 0.6 1
Mineral substances (content in 100 g of product)
Phosphorus,
mg of Potassium,
mg Sodium,
mg of Magnesium,
mg of Calcium,
mg
210 160 79 49 34
Iron,
mg of Zinc,
mg of Manganese,
mg Selenium,
micrograms of Copper,
mcg
0.84 0.43 0.015 36.5 33
Shark in cooking - what dishes are prepared from sharks?
The fashion for exotics is pushing more and more Housewives to reconsider the traditional menu, and shark meat is increasingly taking its place among high-calorie and affordable food products.
You don't have to be rich or look for rare spices to make a shark dish. There is a dish that is financially available to almost every Russian, and the ingredients for it can be bought not only in the supermarket, but also in many major markets, because the basis is the Katran shark, which is found in the Black sea a lot.
In the skilled hands of chefs, many types of sharks become culinary masterpieces. In the East, Mako shark dishes can compete with red tuna in price and popularity, and Italians prepare herring shark.
In the United States, especially on the Atlantic coast, grilled bull shark fillet is served as often as steaks.
The Japanese gave pride of place on their table to the blue shark, which is fried in batter and made on the basis of fillet broths.
Shark meat is a storehouse of minerals, vitamins and amino acids that are useful for humans. Like other fish, it is just as well and easily absorbed by the human body. It is valued for its high nutritional properties, low calorie content and very low cholesterol.
For example, the protein content and quality in shark meat is much higher than in eggs, dairy products, and many types of fish.
An excellent source of omega-3 fatty acids, 100 g of fillet contains approximately 2 g of these vital fats.
This makes shark meat a great dietary product that experts actively include in some modern diets.
The composition of shark meat contains almost a complete complex of B vitamins, potassium, calcium, a large amount of phosphorus, zinc, iron and even selenium, copper and manganese.
But vitamin C and carotene in shark meat are practically absent, which must be taken into account when preparing therapeutic diets using this product.
The maximum concentrations of nutrients are concentrated in the meat, which is located in the fins. That is why dishes made from shark fins have advantages over other marine delicacies.
Energy value of shark meat per 100 g
Protein, g Fat, g Carbohydrates, g Cholesterol, mg Calories,
kcal
20,98 4,51 0,00 51 130,00
Vitamins (content in 100 g of the product)
B1, mg B2, mg B3 (PP), mg B4, mg B5, mg B6, mg B12, mcg D, mcg E, mg
0.04 0.06 2.94 65 0.7 0.4 1.49 0.6 1
Mineral substances (content in 100 g of product)
Phosphorus,
mg of Potassium,
mg Sodium,
mg of Magnesium,
mg of Calcium,
mg
210 160 79 49 34
Iron,
mg of Zinc,
mg of Manganese,
mg Selenium,
micrograms of Copper,
mcg
0.84 0.43 0.015 36.5 33
Shark in cooking - what dishes are prepared from sharks?
The fashion for exotics is pushing more and more Housewives to reconsider the traditional menu, and shark meat is increasingly taking its place among high-calorie and affordable food products.
You don't have to be rich or look for rare spices to make a shark dish. There is a dish that is financially available to almost every Russian, and the ingredients for it can be bought not only in the supermarket, but also in many major markets, because the basis is the Katran shark, which is found in the Black sea a lot.
In the skilled hands of chefs, many types of sharks become culinary masterpieces. In the East, Mako shark dishes can compete with red tuna in price and popularity, and Italians prepare herring shark.
In the United States, especially on the Atlantic coast, grilled bull shark fillet is served as often as steaks.
The Japanese gave pride of place on their table to the blue shark, which is fried in batter and made on the basis of fillet broths.