Monkfish: benefits and properties

The snuff is the name given to a total of 265 marine fishes, which belong to the family of the Lophyds (specifically of the order of the Lofiformes). However, although we find so many varieties, there are basically two species most consumed: common monkfish (or white rape) and the reddish monkfish.

It is a fish easily distinguishable in fishmongers and markets, since it presents a wide and flattened head with a really wide mouth, at the same time that the later part of its body becomes progressively narrower.

Although we can find it all year round, there are basically two best months of the season: April and May.

Nutritional properties of monkfish

The snuff It is a white fish, which translates into that we are faced with a delicious lean fish, which has a very low amount of fat and therefore in calories, and in turn is really rich in proteins of high biological value.

100 grams of monkfish provide just 85 calories and 2 grams of fat, so that it becomes an ideal food in weight loss diets, and also in balanced and healthy diets.

Due to its high quality protein content, it provides the majority of essential amino acids. In addition, it is rich in vitamins (mainly of the B complex, such as B1, B3 and B9 or folic acid), and minerals (iron, phosphorus, magnesium and potassium).

Benefits of monkfish

On the one hand, we can emphasize from the first moment that monkfish is a lean fish. This means that its fat content is really low compared to other fish, in turn providing very few calories.

As we indicated in the previous note dedicated to the properties of monkfish, is an ideal fish in low-calorie and low-fat diets that pursue the goal of weight loss and weight loss, although it is also interesting in infant feeding, for its nutritional richness, smooth taste and texture.

For its vitamin content, we can highlight the benefits of the following:

  • Vitamin B1: it is beneficial on mental activity and our nervous system, helping in cases of depression, loss of concentration and memory. In addition, it helps in the growth and digestion of carbohydrates.
  • Vitamin B3: useful for harnessing the energy contained in the macronutrients. It participates in turn in the production of sex hormones and in the synthesis of glycogen.
  • Vitamin B9: known as folic acid, is essential for women who are thinking about becoming pregnant, to help prevent defects in the placenta, and defects in the brain and spine in the fetus.

It also provides minerals, such as:

  • Iron: helps prevent iron-deficiency anemia, in addition to being necessary for the formation of hemoglobin.
  • Phosphorus: present in bones and teeth, participates in the different processes of obtaining energy, as well as being useful in muscle activity and the nervous system.
  • Magnesium: improves immunity and is essential for the functioning of muscles, nerves and intestines. Likewise, it is part of teeth and bones.
  • Potassium: it intervenes in the internal and external balance of the cell, being necessary in turn for the muscular activity and the nervous system.

Images | The Eggplant / naotakem This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesFish Food

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