Nutritional components of eels
According to nutrition experts, eels are high in nutritional value and can be prepared into various dishes that many people love. Among them, eel porridge, eel vermicelli, grilled eel with betel leaves, stir-fried eel with lemongrass and chili are extremely delicious.
In traditional medicine, eels are considered a tonic for the liver, promoting good health and physical well-being. In each eel, there are abundant sources of nutrients, vitamins, and minerals that make eel a beneficial food for the recovery of patients, the physical development of children, and the nourishment of pregnant women. The vitamins and minerals help balance the body’s pH, improve digestion and metabolism, and enhance the absorption of nutrients.
Furthermore, eels also provide essential vitamins A, D, and B12. 100g of eel meat provides 100% of the daily value of vitamin A and vitamin B12, which are vital for eye health and skeletal system.
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The health benefits of eels
– Good for the brain, improves memory: Eels are rich in DHA and lecithin, which are essential components of human cell membranes and vital nutrients for brain cells. In addition, eels contain unsaturated fatty acids that are beneficial for brain development. Therefore, regularly consuming eel has a brain-boosting effect, improves memory and learning, and can reduce the risk of memory loss.
– Eels are good for cardiovascular health: The fatty acids in eels, mainly unsaturated fats, are high in omega-3 and omega-6. The high content of omega-3 in eels reduces the risk of heart disease, stroke, and cancer. It helps improve blood pressure, lower cholesterol, and reduce the risk of diabetes and inflammation, benefiting human health.
– Eels are blood-boosting and prevent iron deficiency: Eels are rich in delicious and nutritious ingredients, as well as iron, vitamin B12, and folate, which are excellent for preventing anemia. Moreover, regular consumption of eels is good for the brain and reduces dizziness.
Delicious and attractive grilled eel rolls
According to traditional medicine, eel meat tastes sweet, has a warm property, nourishes the reproductive organs, and has the effects of nourishing blood, warming the yang energy, supplementing the vital energy, nourishing the kidneys, strengthening tendons and bones, dispelling wind and relieving pain, treating fatigue, asthma, thirst, weak body, internal hemorrhoids, low energy, and leukorrhea in women.
People who should not eat eels
– Due to the high nutritional content of eels, people with gout should avoid eating eels. As eels are a nutrient-rich food with high protein, consuming eels can worsen the condition of gout.
– People with high cholesterol levels should limit their intake of fried and stir-fried eel dishes and instead opt for steamed, boiled, soups, or grilled dishes.
– Children over 1 year old can eat eel dishes, but they should not consume too much as eel can cause allergies to a certain extent. Children with a history of allergies should be cautious when eating eels.
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