The beneficial properties of the fatty eel!
Eel is a marine commercial fish whose closest relative is the Moray eel. Fish has a special shape of the body and head. The eel has become an important element of popular culture, and the expression on its face is used to indicate bewilderment and misunderstanding of what is happening. For life and reproduction, the eel chose the Mediterranean sea, the English channel and the Atlantic coast of France. The smooth, long, scaleless body of the fish hides fat, fresh and nutritious meat, which is considered a delicacy. It is used to cook soups, chowders, fry on the grill, pan, bake in the oven or boil. In some countries, eel is an essential ingredient of national dishes.
Sea and river eel – a real storehouse of vital vitamins and nutrients. High content of tocopherol (vitamin E) provides: detox; nutrition of cells; slowing down aging; stimulation of immunity; tissue regeneration; improvement of tone; normalization of blood circulation; protection of the dermis from ultraviolet radiation; prevention of diseases; development of muscle tissue. Vitamin A (retinol) it is responsible for the health of the visual organs, relieves fatigue and improves the functionality of the eyes. Retinol also "pushes" the aging process of the skin for an indefinite period and helps us look several years younger than the passport age.
Nutritional value (based on 100 grams of raw fish) calories 333 kcal Protein 14.5 g Fat 30.5 g Carbohydrates 0 g Dietary fiber 0 g Water 54 g Vitamin composition (in milligrams based on 100 grams of raw fish) Retinol (A) 1.2 Thiamine (B1) 0.1 Riboflavin (B2) 0.15 Ascorbic acid (C) 1 Tocopherol (E) 5 Niacin (PP) 3.2 nutrient balance (in milligrams per 100 grams of raw fish) Macronutrients Potassium (K) 230 Calcium (CA) 20 Magnesium (Mg) 30 Sodium (Na) 70 Sulfur (S) 150 Phosphorus (P) 220 Chlorine (Cl) 60 Trace Elements Iron (Fe) 380 Iodine (I) 20 Cobalt (Co) 20 Manganese (Mn) 30 Copper (Cu) 70 Molybdenum (Mo) 4 Nickel (Ni) 6 Fluorine (F) 160 Chromium (Cr) 55 Zinc (Zn) 500
PREPARATION prepare a saucepan and mix 150 ml of ice water, sugar, soy sauce, seaweed and sweet rice wine. Bring the mixture to a boil, then add the tuna shavings. Lightly stir the ingredients, remove the saucepan from the heat, and strain the resulting mixture thoroughly. In a separate container, mix 1 egg with the chopped lettuce leaves. Chop the green onions and shiitake mushrooms into large straws. Put the food in a cold pan, place medium-sized eel slices on top, pour the sauce (the liquid should not completely cover the ingredients) and bring to a boil. As soon as the dish boils, turn off the heat and add the egg with lettuce leaves. Unagi-Yanagawa should be served immediately after cooking, until the soup has cooled down and lost the necessary taste qualities. Learn more:
Sea and river eel – a real storehouse of vital vitamins and nutrients. High content of tocopherol (vitamin E) provides: detox; nutrition of cells; slowing down aging; stimulation of immunity; tissue regeneration; improvement of tone; normalization of blood circulation; protection of the dermis from ultraviolet radiation; prevention of diseases; development of muscle tissue. Vitamin A (retinol) it is responsible for the health of the visual organs, relieves fatigue and improves the functionality of the eyes. Retinol also "pushes" the aging process of the skin for an indefinite period and helps us look several years younger than the passport age.
Nutritional value (based on 100 grams of raw fish) calories 333 kcal Protein 14.5 g Fat 30.5 g Carbohydrates 0 g Dietary fiber 0 g Water 54 g Vitamin composition (in milligrams based on 100 grams of raw fish) Retinol (A) 1.2 Thiamine (B1) 0.1 Riboflavin (B2) 0.15 Ascorbic acid (C) 1 Tocopherol (E) 5 Niacin (PP) 3.2 nutrient balance (in milligrams per 100 grams of raw fish) Macronutrients Potassium (K) 230 Calcium (CA) 20 Magnesium (Mg) 30 Sodium (Na) 70 Sulfur (S) 150 Phosphorus (P) 220 Chlorine (Cl) 60 Trace Elements Iron (Fe) 380 Iodine (I) 20 Cobalt (Co) 20 Manganese (Mn) 30 Copper (Cu) 70 Molybdenum (Mo) 4 Nickel (Ni) 6 Fluorine (F) 160 Chromium (Cr) 55 Zinc (Zn) 500
PREPARATION prepare a saucepan and mix 150 ml of ice water, sugar, soy sauce, seaweed and sweet rice wine. Bring the mixture to a boil, then add the tuna shavings. Lightly stir the ingredients, remove the saucepan from the heat, and strain the resulting mixture thoroughly. In a separate container, mix 1 egg with the chopped lettuce leaves. Chop the green onions and shiitake mushrooms into large straws. Put the food in a cold pan, place medium-sized eel slices on top, pour the sauce (the liquid should not completely cover the ingredients) and bring to a boil. As soon as the dish boils, turn off the heat and add the egg with lettuce leaves. Unagi-Yanagawa should be served immediately after cooking, until the soup has cooled down and lost the necessary taste qualities. Learn more: