Usually what we call eel refers to the river eel, scientific name Japanese eel (Anguilla japonica), is one of the most important aquatic products in East Asia. Eels that reach marketable size have a silvery-white abdomen and a dark gray or dark green back, which is related to its growing environment. Eels are rich in nutrients, high in unsaturated fatty acids (DHA, EPA, ARA), and contain a variety of vitamins, especially vitamins A and E. In addition to its high nutritional value, the eel meat is tender and firm, delicious and loved by the people. Eels are made in many ways, steamed, braised, stewed, stewed, grilled, and grilled, each with its own flavor. Among them, grilled eel is the most popular and delicious method, and I believe that everyone is obsessed with the eel rice in Japanese restaurants.
As a researcher of eels, I'm not content to be a foodie. Therefore, I would like to tell you about the past and present lives of eels. Eel is a kind of migratory fish of the spawning type descending from the sea, and its growth goes through 6 stages such as willow leaf eel precursor, willow leaf eel, glass eel, black baby eel, yellow eel, silver eel and so on. The stage before the glass eel is to live in the seawater, and then gradually enter the fresh water from the seawater to become a black eel, grow and develop in the fresh water, reach sexual maturity and enter the seawater in the september and December of each year, which is called the silver eel. After entering the sea, after thousands of kilometers of long migration, swim to the spawning grounds located near the Mariana Islands to breed. For the sake of love, the eel has used the power of the flood.
Japanese people began to eat eels in the Jomon Period (Stone Age), and around 1850, the Edo area invented the "Kakiyaki Eel" cooked in sauce, it can be said that eel rice is the originator of dǎn (Japanese rice bowl), beef rice and pork chop rice appeared in the Japanese began to eat pigs and beef, that is, after the Meiji Restoration, later than eel rice.
According to ancient books, there used to be a boss named Okubo Imasa, often before watching the play, let the little brother run errands to buy eels, because the kaki shop to the theater has a distance, the eels will be cold every time they buy back, in ancient times there was no lunch box and thermos pot, the big boss thought of the way to keep warm with hot rice, and sure enough, the fish was hot rice, and the rice stained with sauce was as delicious, and later, the eel with rice became popular.
<h1>Efficacy</h1>
1. Prevent night blindness
The liver of eels is rich in vitamin A and is an excellent food for preventing night blindness.
2. Tonify the kidneys and strengthen the kidneys
Eel has a good effect of tonifying the kidneys and strengthening the kidneys, and is a health food for young couples and middle-aged and elderly people.
3. Prevent osteoporosis
Eels are calcium-rich aquatic products, which are eaten regularly, which can increase the value of blood calcium and make the body strong.
4. Replenish deficiency and nourish blood
Eels have the effect of replenishing blood, removing dampness, anti-tuberculosis and other effects, and are good nutrition products for patients with long-term illness, weakness, anemia, tuberculosis and so on.
5. Beauty delays aging
The skin and meat of eels are rich in collagen, which can nourish the face and delay aging, so it is called edible cosmetics.
6. Supplement phospholipids and DHA for the fetus
Can pregnant women eat eels during pregnancy? Of course, pregnant women eat eels have many benefits, such as supplementing phospholipids and DHA for the fetus, helping the baby's brain development, and beautifying the skin.
7. Promote brain development
Eels also contain DHA and EPA, commonly known as brain gold, which are higher than other seafood and meats, and DHA and EPA have been shown to play an important role in preventing cardiovascular disease.
Nutritional value of eels
Eels also contain a lot of calcium, and its skin and flesh are rich in collagen.
Each 100 grams (100g) of fresh eel contains 61.1g of water, 16.4g of protein, 21.3g of lipids, 0.1g of glycans, 1.1g of ash, 95mg (mg) of minerals, 230mg of vitamins, and also contains calcium, phosphorus, iron, sodium, potassium and other substances.
Eels are rich in vitamin A and vitamin E, which are 60 times and 9 times more abundant than ordinary fish, respectively. Among them, vitamin A is 100 times that of beef and more than 300 times that of pork. In addition, other vitamins such as vitamin B1 and vitamin B2 are also abundant.
Eel meat is rich in high-quality protein and a variety of essential amino acids. The phospholipids contained in it are indispensable nutrients for brain cells. In addition, eels also contain DHA and EPA, commonly known as brain gold, which are higher than other seafood and meats.
Through the above knowledge about eels introduced to everyone, I think everyone has more understanding of eels. Xiaobian reminds that eels and ginkgo biloba will be easily poisoned; eating eels and beef liver together will endanger health; eels and white fruits will cause physical discomfort, so in order to avoid the emergence of these problems, people should pay attention to these dietary taboos when eating eels to ensure good health.