Stripe: benefits and properties

Although the stripe It is a fish as popular as it is known (especially for its curious shape and appearance), the truth is that it does not mean that it is a very consumed food. It is known by the names of common line or pink mouth stripe.

It belongs to the family of the Ráyidos, inhabits temperate and cold seas and it is possible to find it especially in the Atlantic and in the Mediterranean Sea, living at depths of 100 meters during the winter, while in the summer it is possible to see them at only 2 meters of depth.

Respect precisely to its curious shape, which is what makes it so well known, has a flat body and triangular pectoral fins, with a light gray color.

Nutritional properties of the ray

The stripe It is a white fish, so that we have a fish that we could call lean, which means that it has a very low fat content: 100 grams of ray contribute only 0.9 grams of fat and 79 calories.

It is extremely rich in proteins of high biological value, so that they include all the essential amino acids, which makes it a very interesting fish from a nutritional point of view.

Regarding its vitamins, the vitamin content of the B complex (such as B2, B3, B6 and B12) and vitamin A, as well as minerals (such as iron, magnesium, potassium and sodium) stand out.

Benefits of the stripe

From the first moment we can highlight that the ray is a lean or soft fish, so that its fat content is really low compared to other fish. This also means that their contribution in calories is just as low.

Precisely because of its low fat and caloric content, it is an ideal fish in low calorie and fat diets. In addition, it can also be interesting for many moms and dads who want to include it from time to time in the child's diet, thanks to its nutritional contribution and its mild flavor.

With regard to the different benefits that their vitamins provide, we can highlight:

  • Vitamin A: contributes to the growth, maintenance and repair of the skin, tissues and mucous membranes. Fundamental for the health of the vision, favors the resistance against the infections.
  • Vitamin B2: intervenes in the transformation of food into energy, improves the health of the vision and participates in reproduction and growth. In addition, it intervenes in the regeneration of tissues.
  • Vitamin B3: participates in the use of the energy contained in carbohydrates, proteins and fats. It is essential in the synthesis of glycogen and in the production of sex hormones.
  • Vitamin B6: essential in the synthesis of fats, proteins and carbohydrates. It participates in the formation of hormones, blood cells and red blood cells.
  • Vitamin B12: helps in the maturation of red blood cells, as well as in the functioning of neurons.

We can not forget either its mineral content, such as:

  • Iron: necessary for the formation of hemoglobin, helps in the prevention of anemia (specifically iron-deficiency anemia, so it is useful to include it in the diet when it is already present).
  • Phosphorus: useful in students, it is present in teeth and bones. In addition, it participates in the processes of obtaining energy.
  • Magnesium: improves the resistance of our body to infections by improving immunity. It is essential for the functioning of the nerves and muscles.
  • Potassium: necessary for the correct activity of the nervous and muscular system, intervening in turn in the balance inside and outside the cell.

Images | Eljay / Thomas-Harris 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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