Herring has its place in the Polish cuisine. Poles eat it as main course, add it to salads or serve herring snacks. It is good to know that herring is not only tasty, but also healthy. It contains many minerals and vitamins that are necessary for humans to stay healthy, including zinc and vitamins A, D and E. These substances are responsible for proper metabolism, good eyesight, pretty complexion, healthy bones and cardiovascular system. Moreover, herring is rich in many vitamins from B group, which participate in the enzyme forming process and without which it would be impossible for human body to work properly.
Still, the biggest advantage of this tasty and popular fish are omega 3 and 6 fatty acids. Herring contains more omega acids than salmons, mackerels and other sea fish, which is precisely why its consumption is a good way to improve our diet. Research shows that omega 3 and 6 fatty acids significantly reduce the risk of heart attack and heart diseases. It is thanks to these acids that cardiovascular diseases are so rare among Eskimos, Scandinavians and Japanese, who eat a lot of fish.
Regular consumption of herring also stimulates memory and mental work. A brain that has all the nutritious substances it needs works faster and more effectively. In order to maximise the beneficial impact of herring on our health, we should eat it 2 or 3 times a week.