We prepare golden fish fingers, fried in fat, with the thought that the meal will not only be tasty, but also he althy. Unfortunately, fish fingers have little to do with he alth. Do you know why kids shouldn't eat fish fingers?
The composition of fish fingers, or why it is not worth eating them
We will get two types of fish fingers in stores. Better are those made of fish pieces, cut into blocks, and in breading. Most often, however, we buy sticks of minced fish, mixed with additives, breadcrumbs, flavor enhancers. Pay attention to the labeling of the packaging - if there is no clear information that the sticks are made of white fish, we can suspect that fish luncheon (different species of fish, bones, skin) was used in the production.
Fish fingers should contain at least 60% of fish , but in practice it happens that there is less of it, only 36%. Everything else is breadcrumbs - a grease-absorbing, hardened corn starch with fluffers, hardened fats and glucose that looks more like a shell than a breadcrumb.
Children in development age should eat fish with a high content of vitamin. D: eel, trout, salmon, herring. Sardines and sprats have a large amount of calcium, necessary to build strong bones. The listed species are classified as fatty fish. This means they are an excellent source of omega-3 fatty acids.
Unfortunately, the sticks are made of lean fish, with a low content of compounds that have a beneficial effect on the brain and the development of the body. The product is deep-frozen and the omega-3s and fats do not withstand long-term storage at low temperatures, so fish fingers contain very little nutrients.
He althier fried fish or fish fingers?
The argument that often determines the choice of fish fingers is time. Breadsticks are a quick dish. Just take them out of the carton and put them on hot fat or in the oven. Dinner is ready after several minutes! However, it is worth knowing that preparing the fish for frying yourself does not take much time. You just need to season the fish fillet with herbs, wrap it in foil and put it in the oven. The advantage of all fish is that they bake quickly, so after approx. 15 minutes we have a ready-made trout inwhole or delicious salmon fillet.