The
atmosphere was festive 17's with the various competitions are followed
by all members of society, ranging from children to the elderly. One is the race empty-handed catch eels, and move / insert eels into a bottle that were located a few meters. Various feelings in the hearts of competitors perch move eel. Amusement, disgust and fear would be felt most of the women participants.That's one example relating to the eel (Monopterus albus), slippery animal shaped like a snake is the object of human pleasure. But behind the appearance is less attractive, even while the disgusted look, eel is an excellent food very tasty and rich in various nutrients. One advantage, rich in the hormone calcitonin, which serves to maintain a deficiency / bone health. In addition, eel also has a variety of benefits for health.
In Indonesia there are three kinds of fish eel, namely rice field eel (Monopterus Zuieuw albus), swamp eel (Synbranchus bengalensis Mc. Clell), and very small-eyed eel (Macrotema caligans Cannot). Eel rice field is the type best known in Indonesia, while the swamp eels are limited so that less well known.
An eel length varies greatly. Monopterus indicus measuring only 8.5 cm, while the marble eels Synbranchus marmoratus is known to reach 1.5 m.
Most of the cultivation of eels used for consumption needs. Judging from the nutritional composition, eels have a fairly high energy value, ie 303 kcal per 100 grams of meat. Eel energy value is much higher than the eggs (162 kcal / 100 g without skin) and beef (207 kcal per 100 grams).
The value of protein in the 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 very high, so it is suitable for a source of protein for all age groups, from infants to old age.
Leucine is useful for breaking and formation of muscle protein. Glutamic acid is needed to boost the immune system and aspartic acid to help work the neurotransmitter.
High levels of glutamic acid in the eel eel makes delicious and savory taste. In the ripening process does not need added flavorings in the form of monosodium glutamate (MSG).
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 and reduce fat accumulation in the body. Laboratory test results also showed that arginine serves inhibit the growth of breast cancer cells.
Eels are rich in iron (20 mg/100 g), much higher than the iron in eggs and meat (2.8 mg / 100g). Consumption of 125 grams per day have met the eel body's need for iron, ie 25 mg per day. Bodies need iron to prevent anemia, which is characterized by a simple body is weak, tired, and lethargic.
Iron is useful to establish a functioning blood hemoglobin to carry oxygen. through tissue. Oxygen is then serves to oxidize carbohydrates, fats, and proteins into energy for body activity. That is what causes the main symptoms of iron deficiency is weak, tired, and not powered. Iron is also useful to boost the immune system, making it prone to various infectious diseases.
Eels are also rich in phosphorus. Its value is doubled phosphorus in eggs. Without the presence of phosphorus, calcium can not form bone mass. Therefore, the consumption of phosphorus Hares balanced with calcium, so that bones become stronger and stronger, so free from osteoporosis. In the body, phosphorus is generally shaped crystals of calcium phosphate (about 80 percent) are in the bones and teeth.
The main function of phosphorus is as an energy and strength on the metabolism of fats and carbohydrates, as supporting healthy teeth and gums, for DNA synthesis and calcium absorption and use. Phosphorus needs for pregnant women is certainly more than banyal moments do not contain, mainly for bone formation fetus. If the intake of phosphorus is less, the fetus will take it from her mother. It's one of the causes of brittle bone disease in the mother. Phosphorus needs will be met if protein consumption is also considered.
The content of vitamin A that reaches 1600 SI per 100 g making eel is very good to use as a custodian of epithelial cells. In addition, vitamin A also is needed body for growth, vision, and reproduction prows.
Eels are also rich in vitamin B. Vitamin B generally acts as a cofactor of an enzyme, so that enzymes can function normally in the body's metabolic processes. Vitamin B is also very important for the brain to function normally, helping to form proteins, hormones, and red blood cells.
Although it has high nutritional value, fat content in the eel is also quite high, reaching 27 g per 100 g. Higher than the fat in eggs (11.5 g/100 g) and beef (14.0 g/100 g).
Among the group of fish, eels were classified as high-fat fish. Fat content in the eel is almost equivalent to the pork fat (28 g/100 g). According to the publication issued by the Singapore General Hospital, eels including foods high in cholesterol and payers to be aware of.
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, a provider of essential fatty acids, and of course as a carrier of fat soluble vitamins min (A, D, E and K).
In vitamin D are fatty fish that is high enough, which is 10 times more than the meat and 50 times as much vitamin D found in milk. Vitamin D is very useful for the body to help prevent calcium absorption and resorption processes dad (dad bone calcium release).
Efforts to reduce fat levels in the eel is grilled over coals to the fire. Roasting process will cause fat to melt and come out of the eel meat, dripping onto the coals. Eel should not be processed by frying, so fat content has not increased much.
As in other fish species, eels also contain omega-3 fatty acids. Levels of omega 3 fats in fish, including eels, are very varied but ranged between 4.48 percent to 11.80 percent. The content of omega 3 in fish, depending on the type, age, availability of food, and fishing areas.
And research results, it is known that the body composition of fish has omega-3 fats with different. Levels of omega 3 on the head about 12 percent, chest 28 percent, 31.2 percent of meat surface, and the contents of the abdominal cavity 42.1 percent (based on dry weight).
source: http://www.smallcrab.com
