Recipe:
Grenadier is a rich source of easily digestible protein, containing16.5% of protein and 0.5% of fat. Grenadier is much easier to digest than meat. For example, beef takes a human organism 5 hours to digest, while lean marine fish grenadier belongs to, can be digested in 2-3 hours. It is explained with the specificity of the fish structure that contains less coarse connective tissue. The most distinguished value of fish protein is the proportion of amino acids it contains. Marine fish has all vital (so-called essential) amino acids. The absence of any of them in a product causes various disorders in the human organism and diseases of different nature. However, grenadier is special for the high content of such amino acids as tryptophan, lysine, and methionine. It is close to the amino acid content of a perfect protein. The meat of grenadier contains the same amount of water-soluble B vitamins as animal flesh, along with the optimal content of PP and C vitamins. The meat of grenadier is extremely valuable due to the content of the physiologically essential minerals. Grenadier is rich in sulphur, iodine, manganese, copper, and zinc necessary for normal metabolism; it concentrates a great number of microelements (such as nickel, chrome, fluorine, cobalt etc.) at a larger amount than freshwater fish.For this reason it is highly recommended to be included into human diet. The most valuable macronutrients contained in the fish are the compounds of calcium, magnesium, phosphor and iron. Due to their optimal proportion balanced in grenadier meat, the compounds are well digested. It explains the useful properties of this marine fish due to the non-organic component content and proves the rationality of using it in therapeutic and prophylactic diet. Therefore, small but regular consumption of marine fish like grenadier (two fish dishes per week), classified as easily digestible protein product, provides human body with all elements necessary for optimization of nutrition and general health.