Flounder is different in its variety. Trying to divide this fish into river and sea, fishermen, still, say - the sea flounder often visits the mouth of rivers. Of course, this fact plays no role for the consumer. If we already outline the habitat of this fish, then we can safely say that it is common in several seas and their coastal waters. If to speak about the Black Sea, then you can catch the Kalkan (this is a huge flounder that weighs up to 10 kg, and its length is about 1 m). The Baltic can boast of its inhabitants 300 kg of weight (but only this is already halibuts, although they also refer to the appearance of flounder). There is also the so-called flounder-turbot or "rhombus" (as it is also called). Kamchatka is famous for its yellow-bellied or four-lumpy flounder. This species of flounder is one of the most nutritious and delicious fish, because it is highly valued.
Chemical composition of flounder. Beneficial features.
The qualities and properties of flounder and all its species are approximately the same, despite the many forms and colors. We can say that they have a lot of high-grade proteins (about 20%). These proteins are valuable, because the constituent amino acids are perfectly balanced. And here methionine is also present. It has lipotropic properties. If we compare fish with animal meat, then it appears that there are fewer connective tissues in it (this is the reason for the rapid assimilation of fish protein in the human body).
Vitamins.
Very little fat in flounder (about 3%). For this reason, it is just perfect for dietary nutrition. It is very easy to assimilate the small amount of fat that is found in flounder, which does not cause any harm to the sick or weakened organism at all, while saturating it with protein as a bonus, in sufficient quantity - vitamin A, vitamin B, vitamin E, riboflavin, thiamine , nicotinic acid, pyridoxine and pantothenic acid.
Minerals.
The content of minerals in the flounder is quite diverse. Here is a list of some of them:
Salts of phosphorus. The strength of your teeth and skeleton directly depends on these salts. They also have a direct impact on the health of hair, nails and skin.
Iodine. It is very useful in general, but for the thyroid gland is irreplaceable.
Omega-3 fatty acids. Positively affect the cure of bronchitis, and most importantly - prevent the development of the most terrible diseases - oncological.
Amino acids , very actively contribute to lowering the cholesterol level in your blood.
Trace elements and minerals that are contained in flounder, very healthy increase the performance, but also: raise the human immunity, protect and protect from many harmful external factors of influence (eg, infections, etc.).
Caloric value.
Calorie flounder is only 83 kcal per 100 g of product. This means that it can be safely attributed to low-calorie foods. That is why flounder is a dietary product. It is very valuable in medical nutrition. Some even claim that the flounder has the properties of an aphrodisiac (in a position to increase the potential of sexuality).
Contraindications to use.
There are no contraindications to boiled and fried flounder. The only exception is allergy sufferers. And if you already talk about salty, then it is not desirable to use hypertensive patients and cores. It's because their organisms do not tolerate a surplus of salt.
Bon Appetit! Eat well ...