Meat Savor Eels

That is example relating to the eel (Monopterus albus), slippery animal-shaped like a snake has become the object of human pleasure. But behind the appearance of less beautiful, even while the disgusted look, eel is an excellent food is delicious & rich variety of nutrients. advantage, rich hormone calcitonin, which serves to maintain the deficiency / bone health. In addition, eel also has a variety of benefits for health.

The atmosphere was festive 17-an in the presence of various competitions are followed by all members of society, ranging from children to the elderly. is the competition catch eels with empty hands, & moving / inserting eels in to a bottle that were located a few meters. Various feelings in the hearts of competitors perch move eel. A sense of amusement, disgust & fear would be felt most of the ladies participants.

In Indonesia there's types of fish, eel, namely rice field eel (Monopterus albus Zuieuw), swamp eel (Synbranchus bengalensis Mc. Clell), & eel-eyed little (Macrotema caligans Cannot). Rice field eel is most known in Indonesia, while the swamp eel is limited to less widely known.

Long An eel is varied. Monopterus indicus measuring only 8.5 cm, while the marble eel Synbranchus marmoratus is known to reach one.5 m.

Most of the cultivation of eels used for consumption needs. Judging from the composition of nutrients, eels have a comparatively high energy value, namely 303 kcal per 100 grams of meat. Eel energy value is much higher than the eggs (162 kcal / 100 g without skin) & beef (207 kcal per 100 grams).

The worth of protein in eel (18.4 g / 100 g meat) is equivalent to beef protein (18.8 g / 100g), but higher than egg protein (12.8 g/100 g). As with other fish species, the digestibility of protein in the eel is also high, so it is suitable for the source of protein for all age groups, from kids to the elderly.

High levels of glutamic acid in the eel makes the eel taste delicious & tasty. In the ripening method does not need added flavorings in the type of monosodium glutamate (MSG).

Leucine is useful for breaking & formation of muscle protein. Glutamic acid is necessary to boost the immune technique & aspartic acid to help the working neurotransmitters.

Eels are rich in iron (twenty mg/100 g), much higher than the iron in eggs & meat (six.8 mg / 100g). Consumption of 125 grams of eels every day has fulfilled the body's need for iron, which is 25 mg per day. Iron is necessary for the body to prevent nutritional anemia, characterized by the body that is simple weak, worn out, & lethargic.

The content of arginine (nonessential amino acids) in the eel may affect the production of human growth hormone is popularly known as human growth hormone (HGH). HGH, which will help improve muscle tone & reduce fat accumulation in the body. Laboratory check results also show that arginine serves to inhibit the growth of breast cancer cells.

Iron is useful to establish the function of blood hemoglobin to carryover oxygen. all body tissues. Oxygen is then used to oxidize carbohydrates, fats, & proteins in to energy for body activities. That is what causes the main signs of iron deficiency is weak, worn out, & not powered. Iron is also useful to boost the immune technique, so as not susceptible to various infectious diseases.

Eels are also rich in phosphorus. Its value doubled phosphorus in the egg. Without the presence of phosphorus, calcium can not form bone mass. Therefore, consumption of phosphorus hares balanced with calcium, so that bones become stronger & stronger, so free from osteoporosis. In the body, phosphorus in the type of calcium phosphate crystals are usually (about 80 per-cent) are in the bones & teeth.

The content of vitamin A which reaches 1600 SI per 100 g making eel is excellent for use as a guardian of epithelial cells. In addition, vitamin A also our bodies need for growth, vision, & prows of reproduction.

The main function of phosphorus is as a giver of energy & strength on the metabolism of fats & carbohydrates, as supporting healthy teeth & gums, for DNA synthesis & calcium absorption & utilization. Phosphorus needs for pregnant ladies banyal definitely over moments do not contain, chiefly for bone formation fetus. If the intake of phosphorus is less, the fetus will take it from the father. It is of the causes of brittle bone disease in the father. Phosphorus requirement will be met if protein consumption is also thought about.

Though having a high nutritional value, fat content in the eel is also high, which reached 27 g per 100 g. Higher than the fat in eggs (11.5 g/100 g) & beef (14.0 g/100 g).

Eels are also rich in vitamin B. Vitamin B usually acts as a cofactor of an enzyme, so that enzymes can function normally in the body's metabolic processes. Vitamin B is also important for the brain to function normally, helping to build proteins, hormones, & red blood cells.

Although the high fat content, eels do not need to be avoided in our diet. However, fat plays an important role as a somber delicacy, energy resources, provider of essential fatty acids, & naturally as a carrier of fat soluble vitamins min (A, D, E & K).

Among the group of fish, eels were classified as high-fat fish. Fat content in the eel is  equivalent to the pork fat (28 g/100 g). According to the publication issued by the Singapore General Hospital, eels including high-cholesterol foods & mandatory to be cautious of.

In vitamin D are fatty fish that is high , which is ten times over the meat & 50 times as much vitamin D present in milk. Vitamin D is useful for the body to help prevent calcium absorption & resorption processes dad (dad bone calcium release).

Efforts to reduce the fat content in the eel is by roasting in the embers of the fire. Roasting method will lead to melt fat & out of the eel meat, dripping onto the coals. They recommend that eels are not processed by frying, so that fat content did not increase much.

& research results, it is known that the body parts of fish have omega-3 fats with a composition different. Levels of omega five on the head about 12 percent, chest 28 percent, 31.2 percent of the meat surface, & the contents of the abdominal cavity 42.1 percent (based on dry weight).

As with other types of fish, eels also contains omega-3 fatty acids. Levels of omega-3 in fatty fish, including eels, varied but ranged from three.48 percent to 11.80 percent. The content of omega five in fish, depending on the type, age, food availability, & fishing.