home
Search Food Dictionary
Food Dictionary Ads

Cod

Cod
open this page in your Mobile / Tablet
QR Code
Food Dictionary Ads
Cod 

The two most important species of cod are the Atlantic cod, which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod, found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758.

In the kitchen:

Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod is prepared by different ways pan fry, baked, roast, fish cakes, curry, soup...

Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids.

Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Health Benefits of Cod:

Omega-3 fatty acids: 
The amazing thing about Alaskan cod is that it only has 0.4 grams of total fat, which makes it virtually fat-free, yet such a large percentage of the fat is in the form of omega-3 fatty acids that a 3-ounce fillet supplies 9 percent of men’s and 13 percent of women’s daily intake. Omega-3 fatty acids are essential because your body needs them but can't make them on its own, thus they must be obtained through your diet. They reduce your risk of developing cardiovascular disease by preventing inflammation, reducing cholesterol and other fats in the blood stream and helping you maintain a normal blood pressure.

Vitamin B-12:
You'll only find vitamin B-12 in animal-based foods, and Alaskan cod is one of the best sources. A 3-ounce serving has 1.96 micrograms, which gives you 81 percent of the recommended daily intake. Vitamin B-12 is essential for the normal development of red blood cells and hemoglobin, and it keeps your nerves working properly. It may also keep your heart healthy by removing the amino acid homocysteine from the blood; high levels of homocysteine are associated with cardiovascular disease.

Sodium:
Frozen Alaskan cod is often treated with a salt solution before it’s frozen and shipped because that helps it retain moisture when it’s thawed. As a result, it's high in sodium, with a 3-ounce serving containing 316 milligrams of sodium. You shouldn’t consume more than 1,500 milligrams of sodium daily, which means you’ll get 21 percent of an entire day’s sodium in one serving of some frozen varieties. 

Lean Protein:
A 3-ounce fillet of Alaskan cod has just 72 calories and 16 grams of complete protein.

Read More at Wikipedia
Recipe for Cod  Link1     Link 2

Post your comment ...
sign in with ...
marie.francher2015-02-17 04:13 (2 years ago.)

What is the uric acid levels