Mackerel, ungutted 400-600 grams. Scotland

Beneficial features:

Fish lovers do not get tired of praising the virtues of mackerel: tasty, fragrant, tender, in any form it looks appetizing - on a festive table or on a picnic by the fire.

But the main thing is that fish has useful properties and can help in the treatment and prevention of certain diseases. A complex of vitamins, minerals and amino acids is indispensable for a growing organism in early childhood and adolescence. Eating mackerel (2-3 times a week) is indicated for lactating and pregnant women. Calcium and phosphorus strengthen the bones of the skeleton, teeth, hair and nails, and prevent osteoporosis in old age._cc781905-5cde-3194 -bb3b-136bad5cf58d_A beneficial effect on the skin is manifested in persistent and prolonged remissions of dermatitis. The opinion that fatty fish can harm those who want to lose weight and gives weight gain is erroneous: mackerel protein is low in calories compared to proteins in the meat of domestic animals. In addition, unsaturated fats do not contribute to weight gain. 

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