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Use herring Like any other seafood, herring contains essential amino acids and omega-3 fatty acids that fight high cholesterol in the blood, preventing atherosclerotic changes in vessels. Eating omega-3 fatty acids from food (and our body can not produce these substances on their own) improves the functioning of the cardiovascular system (reducing the risks of heart attacks and heart attacks), normalizes blood pressure, relieves inflammation in the joints, improves vision, contribute to a more successful the brain. In addition, Omega-3 fatty acids are an excellent antioxidant that strengthens the immune system, displays the body of free radicals and other toxic substances. This is not confined to the use of herring: in this small fish high content of vitamins (A, D, B1, B2, B12, C, E, PP), as well as micro and macro elements: magnesium (20 mg), calcium (20 mg) sodium (70 mg), phosphorus (220 mg), potassium (210 mg), sulfur (150 mg), chloride (165 mg), zinc (1.35 mg), iron (1 mg), iodine (50 mg) and manganese (0.09 mg), chromium (5 g), nickel (6 g), molybdenum (4 g). Baltic herring - a product characterized by high fluoride content (430 mg), copper (160 mg) and cobalt (25 mcg