Are California Rolls Healthy? – TSMP Medical Blog

California rolls Created in the 1970’s by Sushi of California. Avocados, cucumbers, and leftover fishing cakes were used to make fresh sushi. Not nearly everyone is a fan of saltwater plants, so they were hidden inside a layer of rice. These days it is known as “inside. out roll The recipe has evolved over the years and now uses crab meat (crab agent) instead of fishing cakes. Classic Japanese sushi is healthy But you wonder, since gamey sushi contains cream cheese. rolls healthy ?

Are California Rolls Healthy? - TSMP Medical Blog

Nutritional Data California Rolls

California rolls are actually not healthy Field Typical California Table of Contents rolls Imitation crab, cucumber, avocado and sesame seeds. The healthy components of this roll Cucumbers, avocados and aquatic plants from the sea are not imitation crab with white rice. so healthy This is due to the absence of digestible carbohydrates and proteins, which are contained immediately.

Depending on the ingredients, the table of contents varies. On average, California has roll 210 grams of about 450 calories. This corresponds to 6 pieces of sushi and is considered a simple portion size. More than 30% of adequate daily sodium intake is obtained from a single roll soy sauce and eating this with soy sauce will increase your sodium intake.

Are California sandwiches healthy?

As mentioned above, these are. not healthy and here’s why:

1. small fish

People think they are getting fish fish right with sushi. 1 piece of fish should be 140 grams, but is usually Californian roll 5 grams of fish only. Then choose Sashimi, which is a slice of raw salmon or tuna. 2.

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2. processed carbohydrates

Sushi contains almost 75% carbohydrates of snow. Rice provides no more vitamins or minerals, but we have also added sugar and flavored rice vinegar, which is added to the water while the meal is being prepared. not healthy .

3. has little or no nutritional value

California. roll contains the healthy Marine Aquatic Plants, the number is fairly substandard. It contributes little to the daily need for fiber, iron, calcium, or potassium; there is about 1 g of seaweed in one sushi. roll And what about cucumbers and avocados in any quantity.

4. very large amounts of salt

Sushi is quite salty and has the opportunity to contain up to 4 or 5 grams of salt. Large quantities of salt are used with pickles and fish that contain large amounts of salt. Constant salt can increase the risk of high blood pressure. blood pressure

5. many calories

Some California rolls Contains 755 calories, more than a large McDonald’s mac. Also containing many calories are components with the highest fat content, such as cream cheese and mayonnaise. Finally, Californians rolls healthy ? Not these ones.

Tips for Eating Healthy Sushi

As we have seen, Californians rolls are not healthy However, there are other options for sushi as well. Please see recommendations below.

1 Limiting Soy Sauce

Soy sauce is also known as watery sodium, which contains large amounts of salt. One tablespoon contains 920 mg of sodium, more than 50% of the DRI. If possible, choose a low-sodium source.

2. say no to imitation meats

California rolls Contains imitation grades that still contain increased sodium. Choose sushi made from the freshest, freshest fish, including tuna, salmon, and crab.

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3. select a coffee list

Brown rice is rich in antioxidants and fiber. Brown rice and sushi are healthier than white rice.

4. note everything crunchy or creamy.

Tempura additives are fried and contain the most saturated fat. A little more. rolls Creamy with cream cheese or mayonnaise. It is rich in calories and contains the highest fat. Choose sunny-side up vegetables and raw fish.

5. eat sushi in moderation.

A sandwich cannot be considered a perfect food, even if it contains as many calories as an absolute meal. Then have everything else one roll with a saltwater plant salad.

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Alex Koliada, PhD

Alex Koliada, PhD

Alex Koliada, PhD, is a well-known doctor. He is famous for his studies of ageing, genetics and other medical conditions. He works at the Institute of Food Biotechnology and Genomics NAS of Ukraine. His scientific researches are printed by the most reputable international magazines. Some of his works are: Differences in the gut Firmicutes to Bacteroidetes ratio across age groups in healthy Ukrainian population [BiomedCentral.com]; Mating status affects Drosophila lifespan, metabolism and antioxidant system [Science Direct]; Anise Hyssop Agastache foeniculum Increases Lifespan, Stress Resistance, and Metabolism by Affecting Free Radical Processes in Drosophila [Frontiersin].
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