The bar, a fish rich in protein and minerals
Like all other fish , the bar (or wolf) is rich in protein (23.63 g per 100 grams) and contains the nine essential amino acids essential for the synthesis of enzymes , hormones and certain tissues. (skin and bone in particular).
But it also contains many minerals and trace elements such as zinc , copper , manganese , calcium and selenium , which play an antioxidant role (leading to the production of glutathione-peroxidase). A portion of 100 g of bar provides 60% of the recommended daily intake of selenium, 0.3 micrograms.
It also contains magnesium (39 mg), which is indicated to prevent certain cardiovascular diseases and, in general, for the proper functioning of muscles, arteries and neurons. It is also rich in potassium (400 mg per 100 g portions).
Of course, like most other fish, the bar is well supplied with phosphorus (nearly 500 mg), the second most abundant mineral in the body (after calcium) and which participates in the regulation of blood pH. energy production and growth. Consuming 100 g of bar provides 32% of recommended daily intakes of phosphorus.
For an adult, it is advisable to eat 100 g of this type of fish from the Atlantic or the Mediterranean at least twice a week, knowing that the bar can be bought in spring and summer. Note that it is necessary to cook well fish to avoid food poisoning.
The bar, a fish rich in omega-3
The bar is one of the lean fish that does not provide more than 125 kilocalories. To be more exact, it belongs to the category of semi-fat species (with panga and turbot), that is to say to fish whose fat content is between 1% and 5% ( 2.56 g of lipids per 100 g).
It is therefore a low- fat fish and those that remain are monounsaturated fatty acids (omega-9) and polyunsaturated fatty acids (omega-3 and omega-6). These are known for their preventive action against cardiovascular and anti-inflammatory diseases (at the articular, intestinal and cutaneous levels). They are nevertheless present in a much smaller quantity than in oily fish such as salmon for example.
The bar is a fish rich in vitamins
The bar is an exceptionally rich fish in vitamins . Indeed, it contains first provitamin A (alpha and beta-carotene) and vitamin A (retinol) at a rate of 64 micrograms per 100 gram serving. The first is transformed into the second which becomes the active form, assimilable by the body, and which plays an antioxidant role in fighting against free radicals (unstable substances responsible for cellular degeneration and certain pathologies). More particularly, vitamin A prevents the appearance of cancers such as cancers of the respiratory tract, digestive tract, breast, bladder and larynx. In general, it plays an essential immune role.
In addition, the bar is an excellent source of B vitamins, starting with vitamin B3 (or PP or niacin) that it provides at a rate of 2 mg per 100 g portions. It is ideal for the fight against hypercholesterolemia (too high blood cholesterol level) and, in general, against atherosclerosis in combination with a suitable drug treatment.
It also provides, although in smaller amounts, vitamin B1 (thiamine, 0.13 mg), vitamin B2 (riboflavin, 0.15 mg), vitamin B5 (pantothenic acid, 0.9 mg) , vitamin B6 (0.45 mg) and vitamin B12 (0.3 μg).
The bar is a fish that also contains vitamin D (7.2 μg) which plays a vital role in the production of bone and dental tissue (in combination with sufficient sun exposure). It also contains vitamin E (0.65 mg), also antioxidant when combined with selenium (also present in the bar).
Like all other fish , the bar (or wolf) is rich in protein (23.63 g per 100 grams) and contains the nine essential amino acids essential for the synthesis of enzymes , hormones and certain tissues. (skin and bone in particular).
But it also contains many minerals and trace elements such as zinc , copper , manganese , calcium and selenium , which play an antioxidant role (leading to the production of glutathione-peroxidase). A portion of 100 g of bar provides 60% of the recommended daily intake of selenium, 0.3 micrograms.
It also contains magnesium (39 mg), which is indicated to prevent certain cardiovascular diseases and, in general, for the proper functioning of muscles, arteries and neurons. It is also rich in potassium (400 mg per 100 g portions).
Of course, like most other fish, the bar is well supplied with phosphorus (nearly 500 mg), the second most abundant mineral in the body (after calcium) and which participates in the regulation of blood pH. energy production and growth. Consuming 100 g of bar provides 32% of recommended daily intakes of phosphorus.
For an adult, it is advisable to eat 100 g of this type of fish from the Atlantic or the Mediterranean at least twice a week, knowing that the bar can be bought in spring and summer. Note that it is necessary to cook well fish to avoid food poisoning.
The bar, a fish rich in omega-3
The bar is one of the lean fish that does not provide more than 125 kilocalories. To be more exact, it belongs to the category of semi-fat species (with panga and turbot), that is to say to fish whose fat content is between 1% and 5% ( 2.56 g of lipids per 100 g).
It is therefore a low- fat fish and those that remain are monounsaturated fatty acids (omega-9) and polyunsaturated fatty acids (omega-3 and omega-6). These are known for their preventive action against cardiovascular and anti-inflammatory diseases (at the articular, intestinal and cutaneous levels). They are nevertheless present in a much smaller quantity than in oily fish such as salmon for example.
The bar is a fish rich in vitamins
The bar is an exceptionally rich fish in vitamins . Indeed, it contains first provitamin A (alpha and beta-carotene) and vitamin A (retinol) at a rate of 64 micrograms per 100 gram serving. The first is transformed into the second which becomes the active form, assimilable by the body, and which plays an antioxidant role in fighting against free radicals (unstable substances responsible for cellular degeneration and certain pathologies). More particularly, vitamin A prevents the appearance of cancers such as cancers of the respiratory tract, digestive tract, breast, bladder and larynx. In general, it plays an essential immune role.
In addition, the bar is an excellent source of B vitamins, starting with vitamin B3 (or PP or niacin) that it provides at a rate of 2 mg per 100 g portions. It is ideal for the fight against hypercholesterolemia (too high blood cholesterol level) and, in general, against atherosclerosis in combination with a suitable drug treatment.
It also provides, although in smaller amounts, vitamin B1 (thiamine, 0.13 mg), vitamin B2 (riboflavin, 0.15 mg), vitamin B5 (pantothenic acid, 0.9 mg) , vitamin B6 (0.45 mg) and vitamin B12 (0.3 μg).
The bar is a fish that also contains vitamin D (7.2 μg) which plays a vital role in the production of bone and dental tissue (in combination with sufficient sun exposure). It also contains vitamin E (0.65 mg), also antioxidant when combined with selenium (also present in the bar).
