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May Seafood 🐚 Nutrition and Simple Recipes

Seasonal seafood "Akagai" to enjoy in May 🌿

The scent and umami of the sea spreads, and it is perfect for sashimi, vinegared dishes, and vinegar miso ✨

It also contains protein, iron, and vitamin B12, making it easy to incorporate into the diet of busy adult women 😊

How to choose, how to store, and simple recipes are summarized in an easy-to-understand manner from the perspective of a registered dietitian 🍚

Click here for details 👇

https://ameblo.jp/arahama0319/entry-12966580436.html

# red _ guy

Seasonal ingredients

Seafood Recipes

Registered Dietitian

Meals for Adult Women

5/18 Edited to

... Read more5月の旬の魚介であるアカガイは、その香りと旨みの豊かさから、さまざまな料理に使いやすい食材です。特に刺身としての鮮度が命で、生食用と表示された新鮮なものを選ぶことが重要です。私も経験がありますが、アカガイの赤みが鮮やかでツヤがあるものは、格別に美味しく感じられました。 アカガイは100gあたり約70kcal、たんぱく質13.5gを含み、脂質が非常に低いため、ダイエット中や健康を意識した食事にぴったりです。また鉄分やビタミンB12を豊富に含むため、貧血予防にも効果的で、特に女性におすすめしたい魚介です。 簡単な調理法としては、定番の酢の物に加える方法が手軽で美味しいです。新鮮なアカガイを薄切りにして、きゅうりと合わせ、酢・しょうゆ・砂糖・しょうがを混ぜた酢みそで和えるだけで、爽やかな一品が完成します。冷蔵保存が基本で、買ったらできるだけ早めに食べるのが鮮度を保つコツです。 私が実際に試したところ、季節の魚介を食卓に取り入れると、食事が一層楽しくなり、健康面でも充実感があります。忙しい日々の中でも、こうした旬の食材を上手に活用して、栄養バランスの良い食事を心がけたいですね。

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