Turbot: benefits and properties

The turbot It is a fish that in many occasions can become confused with the sole, due to its flat body and head, and by having the eyes located on the left side of its body.

It belongs to the family of Scophthalmidae or flatfish, order of the Pleuronectiformes, and is also known by the name Maximum Psetta.

There are different species of turbot, among which we can find the Black Sea turbot, mollusc, plaice, plaice, the turbot of the estuary and the so-called Gran Sol.

Nutritional properties of turbot

The turbot is a semi-fatty fish, so its fat content is really low (in comparison with the so-called blue fish). That is to say, the turbot is really a fish that is situated between the blue fish and the white fish.

It is a food that stands out above all for its high content of good quality proteins, which means that it provides all the essential amino acids.

Precisely because of its low fat content (although somewhat higher than -for example- lean fish) is an interesting option in weight loss diets, since 100 grams of turbot contribute only 3.5 grams of fat and 102 calories.

It also provides vitamins, among which we can highlight the B vitamins (such as B2, B3, B9 or folic acid and B12), minerals such as iron, potassium, magnesium, phosphorus and sodium and is especially rich in essential fatty acids .

Benefits of turbot

The turbot is a semigraso fish especially rich in proteins of high biological value and essential fatty acids, among which we find ourselves above all with the omega 3 fatty acids, which provide cardiovascular protective benefits, helping to prevent cardiovascular and degenerative diseases, besides cancer (especially cancer of colon, breast and prostate).

It helps reduce LDL cholesterol (considered bad cholesterol) and increases HDL (or good) cholesterol, while reducing high blood pressure levels in the blood.

It also helps improve the health of vision in children and adults, and prevents and reduces the risk of macular degeneration.

Images | BocaDorada 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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