What nutritional value and medicinal benefits does the loach have?
The loach is a traditional delicious food in our country, and also a traditional export product that earns foreign currency. Cooking with loach is not only delicious, but also has relatively high nutritional and health benefits. As people gradually recognize the tonic and health value of loach, the market sales of loach have also increased year by year, and restaurants featuring loach have gradually increased. This forms a huge contrast with the increasingly depleted wild resources, providing a good development opportunity for vigorously developing artificial breeding.
Pictured: Loach hot pot
The loach is a high-protein, low-fat type of famous and excellent aquatic product. Its meat is tender, delicious, and rich in nutrition, and it has long been known as ginseng in water. The edible portion of the loach accounts for about 90% of the whole fish body, higher than that of ordinary freshwater fish. Therefore, loach has long been eaten by people, especially in South Korea and Japan, where people prefer to eat loach. According to measurements, every 100 grams of loach meat contains 22.6 grams of protein, 2.9 grams of fat, 2.5 grams of carbohydrates, 1.6 grams of ash, 5.1 milligrams of calcium, 2.9 milligrams of iron, and 4912 kilojoules (1174 kilocalories) of calories. It also contains a variety of vitamins. In addition, loach also contains more unsaturated fatty acids.
The meat of loach is tender and delicious, with relatively high nutritional value, and it is one of the high-protein, low-fat economic fish. Among the people there is a saying, "turtledove in the sky, loach in the water," which also reflects our people's understanding of the nutrition and health benefits of loach. Famous dishes such as roasted loach, braised loach, and loach burrowing into tofu are all dishes with unique flavors. Sichuan's loach hot pot is especially sought after by many diners, and quite a few restaurants have had to close because of insufficient supply. Loach is also a common excellent tonic, long known as "ginseng in water," and is a good tonic for children, pregnant women, nursing mothers, as well as patients with malnutrition, those recovering after illness, those with brain neurasthenia, and patients in the recovery period after surgery.
Loach is also a food commonly eaten in the daily life of South Koreans. Its fitness and tonic functions have been generally recognized by the South Korean public. In South Korea there are many loach restaurants, and the common cooking method in loach restaurants is to make loach soup. Loach soup is also the most popular of South Korea's three major tonic soups. Therefore, South Korea every year imports several thousand tons to as much as ten thousand tons of fresh live loach from our country.
Loach has high nutritional value and special medicinal effects. Its nature and flavor are sweet and neutral. Li Shizhen said in "Compendium of Materia Medica" that loach has the effect of "warming the middle and benefiting qi." According to relevant traditional Chinese medicine books, there are as many as more than a dozen secret prescriptions, folk remedies, and folk proven prescriptions for treating diseases with loach. In summary, loach meat has certain therapeutic effects on hepatitis, child malnutrition, child night sweats, senile diabetes, hysteria, hemorrhoids, skin itching, finger felon, ascites, impotence, and breast pain. There is also a miraculous folk therapy circulated among the people of "swallowing live loach to treat hepatitis B and cirrhosis."
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