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The Ten Most Nutritionally Valuable Fish

Max Müller
Max Müller
Max Müller Author
2026-03-25 Date
7 min. read article.read_time
10 Chapters
All nutritionists encourage the systemic consumption of fish - not without reason - scientific studies provide increasingly more evidence to support their health effects on the body. However, it is advisable to select those fish that have the highest nutritional values. Here are the most important ones.

Makrela - jedna z najpopularniejszych ryb

Makrela jest bezspornie jedną z najpopularniejszych ryb. Jest powszechnie dostępna i przez to często niedoceniana. Jednak ilość zawartych w niej składników odżywczych może zaskoczyć każdego. Co można uzyskać dzięki spożywaniu makreli? Duża ilość witamin A, D, E, z grupy B - taka kombinacja poprawia stan skóry, opóźnia powstawanie zmarszczek, chroni oczy, wzmacnia kości i zęby. Składniki odżywcze takie jak wapń i fosfor wpływają korzystnie na układ kostny, cynk działa ochronnie na serce i układ krwionośny poprzez regulację ciśnienia, miedź wykazuje właściwości antybakteryjne, jod wspomaga pracę tarczycy, a selen chroni błony komórkowe i krwinki czerwone. Nie można pominąć niezbędnych nienasyconych kwasów tłuszczowych omega-3 i omega-6, których makrela, jako ryba tłusta, obfituje. Związki te są niezbędne do prawidłowego funkcjonowania organizmu, a ponieważ nie jest on w stanie ich wytworzyć, muszą być dostarczane wraz z pożywieniem. Niezbędne nienasycone kwasy tłuszczowe: - wspomagają pracę mózgu, - regulują pracę hormonów, - dbają o prawidłowy przebieg procesów metabolizmu, - chronią układ krwionośny, - wpływają na wygląd skóry, włosów i paznokci, - mają wpływ na ochronę przed chorobami nowotworowymi. Ludzie często decydują się na zakup makreli wędzonej. Naukowcy wciąż debatują nad tym, czy ten sposób przygotowywania ryb i innych pokarmów jest zdrowy. Uważa się, że podczas wędzenia powstają związki szkodliwe dla organizmu, a nawet rakotwórcze.

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