Cod liver is a valuable source of fat-soluble vitamins A, D, E and polyunsaturated fatty acids omega-3 and omega-6. At the same time, this product is high in calories and is contraindicated for people with certain chronic diseases.
Cod liver is almost 66% fat. This is the same “fish oil” that was given to children in kindergartens and schools in the last century to improve health. Many modern preventive drugs and dietary supplements have been developed on its basis. 100 g of cod liver provides four and a half daily requirements for vitamin A, half the daily requirement for vitamin E and 20% of the daily requirement for vitamin D.
What are the benefits of substances?
We need vitamin A for tissue growth and repair. The nutrient is an effective antioxidant, important for vision, and modulates the functioning of the immune system.
Vitamin E inactivates free radicals, maintains the working condition of the membranes of muscle cells and red blood cells, and is important for reproductive function.
Vitamin D is involved in the regulation of calcium levels in the blood, maintains strong bones and teeth, strengthens the immune system, ensures cell division and tissue repair.
As for polyunsaturated fatty acids of the omega-3 and omega-6 families, they are also important for health. These compounds are not produced in the body and come only from food. But at the same time they are part of cell membranes, participate in the regulation of inflammatory reactions, the functional activity of blood cells, and the tone of vascular walls.
Cod liver – “winter treasure”
A product rich in nutrients, such as cod liver, is recommended to be consumed regularly. But in the cold season, its presence on the menu is especially useful. Why?
In winter, especially in northern latitudes, insufficiency and deficiency of fat-soluble vitamins often develops. Then the body becomes more susceptible to infections, the risk of developing heart and vascular diseases increases, and inflammatory processes worsen.
It has also been established that a deficiency of vitamins A, D and E leads to premature aging of the skin. Therefore, we can say that as a source of vitamins, cod liver is a real “winter treasure.” In addition, the product is perfectly digestible and has an original taste.
Most often, cod liver is eaten in canned form. The most useful canned foods are those prepared immediately after catch on fishing vessels. Read the label carefully - they are marked “made at sea”. If the fish was previously frozen and cooked on the shore, the delicacy loses some of its beneficial and tasteful qualities.
Important to remember! The large amount of fat in cod liver provides it with a high calorie content - 613 kcal per 100 g. Such dishes should be balanced with complex carbohydrates, that is, served with cereals, whole grain bread, vegetables and herbs. You should not combine canned cod liver with other high-fat foods. This fish by-product is contraindicated for people with liver and biliary tract diseases.