Till the 15th century herring was considered to be useless fish because of unpleasant smell and bitter taste – it had been given to beggars and lepers. However one Dutch fisherman had once removed the gill before salting. Such prepared herring simply melted in the mouth – it was fatty and had a pleasant smell. That was the start of endless herring boom not only in Holland but also in all Europe.

In the issue there are some statistics – Lithuanian resident consumes meanly about 16 kilograms of fish annually, whereas Spanish resident – more than 40 kilograms of fish. During last years the consumption of fish in Lithuania had grown, although it is the smallest one in European Union countries. On the average the residents of other European countries consume around 24 kilograms of fish products monthly.

Herring is a valuable fish and is a concurrent in the ration of many country’s residents. It is specifically well-liked by Lithuanians. Herring already became the sign of the fast day and Christmas Eve. Herring fats are easily digestible. Rationally usable herring lends only benefit. The combination of valuable materials existing in fishes protects human against the heart and vein diseases, decreases the risk of infarct and stroke, improves brain activity, strengthens the immunity, the sight, protects against allergic reactions and some cancer attacks. Medical specialists from all over the word recommend eating fish at least two times a week. There is plenty of phosphorus, iron, copper, potassium, selenium in fishes. Sea fishes also include iodine.

Herring is valuable fish. In olden times it was a real delicacy but today everyone can buy and taste it. Also there is a lot of to choose from.


The research had shown that herring consumption increases the amount of high density lipoprotein – such called “good cholesterol”, which decreases the risk of atherosclerosis, heart and vein deceases. Moreover the scientist had found that herring fats decrease the size of fat cells – adipocytes. In turn they decrease the risk of the origin of diabetes type 2. Also herring contains antioxidants. “There are plenty of Omega-3 fatty acids, vitamins D, B12 and selenium in herring that are needed for human organism. Furthermore, the advantage of the fish is that there is a large amount of it in the sea and it is cheap” – states Swedish scientist.

The scientist states that positive influence of herring to human organism could be explicable that there are plenty of Omega-3 fatty acids included into the composition of fish fats too. However the scientist does not recommends replacing herring with fish fats. In such case the organism would not get necessary antioxidants, vitamins and proteins.

 

Salted Atlantic herring

Nutritive value in 100 g of eatable product part:

Water

48.3 g

Vitamin A (retinol equiv.)

45 µg

   

Dry materials

51.7 g

Vitamin D

8.3 µg

   

Proteins

20.0 g

Vitamin E (tokoferol equiv.)

2.0 mg

   

of them:

 

Vitamin B1

0.35 mg

   

animal proteins

20.0 g

Vitamin B2

0.29 mg

   

vegetable proteins

0.0 g

Niacin (vitamin PP)

3.0 mg

   

Fats

15.4 g

Niacin equiv.

6.3 mg

   

of them:

 

Folio acid

5 µg

   

saturated fatty acids

3.09 g

Vitamin B6

0.22 mg

   

mono-saturated fatty acids

7.73 g

Vitamin B12

0.6 µg

   

poly-non-saturated fatty acids

2.67 g

Vitamin C

0.0 mg

   

Cholesterol

70 mg

Mineral materials:

14.8 g

   

Carbohydrates

0.7 g

Sodium

5930 mg

   

of them:

 

Magnesium

39 mg

   

farina

0.0 g

Phosphorus

341 mg

   

sugars (mono- and disaccharides)

0.0 g

Potassium

213 mg

   

stringy materials

0.0 g

Calcium

62 mg

   
   

Iron

1.1 mg

   
   

Zinc

0.95 mg

   
   

Selenium

22 µg

   
   

Iodine

30.0 µg

   

 

 

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