Benefits and chemical composition
Properties in different species of flounder are practically identical. They have a lot of complete proteins. Proteins are valuable because they are well-balanced amino acids. Also present here methionine have lipotropic properties. Protein is rapidly absorbed in the body.
In flounder very little fat, about 3%. Therefore, this fish is well suited for the diet and regular use. This amount of fat, which is a part of flounder, easy to digest, also with vitamins A, B, E, thiamin, riboflavin, nicotinic and pantothenic acid, pyridoxine.
Minerals and trace elements contained in the composition of flounder, increase efficiency and human immunity. Protect the body from harmful substances, infections and other unpleasant phenomena.
The composition of minerals in the butt is quite diverse. This salt of phosphorus depends on them strong bones and teeth, healthy skin and hair. This iodine, it is useful in diseases of the thyroid gland and increase efficiency. This fatty acid omega-3, they are involved in preventing the formation of cancerous cells and tumors. Also flounder contains such amino acids that reduce the level of cholesterol in the blood.
The most unusual useful property flounder - a stimulating effect, which acts as an aphrodisiac and increases sexual desire.
All the valuable nutrients in the butt strengthen, protect and serve to improve and normalize the functions of all the major systems and organs of the body.
Contraindications for use
Fried and boiled flounder absolutely no contraindications, except allergy to fish. And the salt flounder should be abandoned cores and high blood pressure. As salted fish contains an abundance of salt.