The nutritional value of whitebait

Silverfish is used to describe the residual fish, silverfish, noodlefish, and large whitebait. It is the whole species of silverfish. Mainly distributed in China's coastal areas from Shandong to Zhejiang, especially in the Yangtze River Estuary and other places in Chongming Island, Liaoning, Hebei, coastal estuaries and people also have growth.

Silverfish rich in calcium, more than the average fish, can prevent the occurrence of colorectal cancer, whitebait can be used to treat Wei Han, postpartum weakness, medicinal benefits water, lungs, cough, cure bloating edema and other diseases.

Silverfish is delicious, tender and nutritious. It has the reputation of “soft white gold in water” and “fish ginseng”.

The whitebait is slightly transparent and is about 3cm long. It has no scales. It has always been used as a whole food application (viscera, head, wings, etc. are not removed, and the whole food is consumed). The whole food is currently a natural longevity. Food” is confirmed by the International Nutrition Society.

During the reign of Kangxi in the Qing Dynasty, whitebait, together with Meiyu and Taihu white shrimp, were collectively referred to as “Taihu Sanbao”, and were both listed as tributes. Silverfish can be used to cook a variety of dishes and soups, such as "silver wire silver soup", "Hibiscus whitebait" and so on.

Medicinal efficacy: Silverfish slightly salty, sweet, flat, non-toxic. Tonic deficiency, spleen and stomach, lungs, cough. Indications spleen and stomach weakness, loss of appetite, pediatric hoarding, malnutrition, cough, bloating, edema and so on.

The nutritional value of whitebait is extremely high, and it is a nourishing product. It is also known as ice fish, glass fish, silver fish and noodles. Traditional Chinese medicine believes that the whitebait is sweet, flat, and belongs to the spleen and stomach. It has the functions of moistening the lungs and relieving cough, repairing the spleen and stomach, lungs, and diuresis. It can cure spleen and stomach, lung deficiency, cough and consumptive diseases. Especially suitable for physical weakness, lack of nutrition, indigestion Yi Shi. In addition, the whitebait is a high-protein, low-fat food that is suitable for patients with hyperlipidemia.

Silverfish is a kind of fish treasures. Its color is silver and its nutrition is rich. It is the first of its kind. The use of whitebait as a whole food (ie internal organs, head and wings are not removed, and the whole food is consumed), the function of its health and longevity is confirmed by the international nutrition academic community. The protein content of whitebait is 72.1%, and the amino acid content is also very rich. The nutritional value is extremely high. It has the functions of tonifying kidney, increasing yang, activating stagnation, promoting blood circulation, and benefiting the spleen and lungs. It is a superior nourishing supplement.

The whitebait is delicious, has a mild taste, and is suitable for all people. There are also many ways to eat whitebait. However, remember that the whitebait cannot be eaten with the date (dried), otherwise it will cause pain in the waist and abdomen.

Nutrients: Each 100 grams of whitebait contains 76.4 grams of water, 17.4 grams of protein, 5.6 grams of fat, 2.4 grams of ash, 0.04 milligram of thiamine, riboflavin O.05 milligrams, calcium 46 milligrams, potassium 246 milligrams, sodium 8.6 Mg, magnesium 25 mg, iron 0.9 mg, manganese O.07 mg, zinc 0.76 mg, copper 0.07 mg, phosphorus 180 mg, selenium 19.47 μg, and nicotinic acid O.2 mg.

Buy: Add the whitebait of alum. The fish body is white and opaque. It tastes bad and has a bitter feeling. The fresh whitebait is preferably white and silvery and transparent. The body length is 2.5-4cm. After the hand starts to manipulate the whitebait from the water, the fish is placed on the finger. The fish body is soft and drooping, slightly tall and straight, and the fish body. No mucus.

Washing: Prepare a small pot of clear water, pour the fish into it, and then gently stir the mixture to make the dirt settle out. Then use a strainer to pick up the fish. Rinse three or four times according to this method, and then scald the fish with boiling water. You can rest assured that you have cooked.