Nutritional Value Of Salmon Fishing

Nutritional Value Of Salmon Fishing

By | January 4, 2017

A staple for people in cooler climates regions for thousands of years, the salmon known as a rich and filling fish because of their high fat content. Despite dwindling supplies, still wild salmon is one of the most popular fish worldwide and is found in studies to contain beneficial Omega oils. While controversial, the salmon farms helped strengthen global supply in the wake of the devastation of the salmon spawning grounds

There are many different types of salmon and each has a slightly different flavor and nutrition. The primary variants of wild provided King salmon, also known as the Chinook salmon, Sockeye salmon, Cojo or silver salmon, salmon, chum salmon and Pink salmon. Most farmed salmon is Atlantic salmon due to lack of farming activities near the Pacific Ocean.

Negative consequences of farmed salmon has been brought to important in recent years, and the consensus is that farmed salmon are not as healthy for people and the environment as wild salmon. US Department of Agriculture (USDA) study in 2002 confirmed that on average farmed salmon contains 35 percent less Omega-3 fatty acids than wild salmon. A National Academy of Sciences report in 2003 announced that farmed salmon may be the most PCB-contaminated protein source in the US with over 10 times more than wild salmon. PCBs are carcinogenic chemicals that were banned by the US government in 1976.

While salmon contains many beneficial nutrients, it important to its high content of omega-3 fatty acids. Omega-3 fatty acids have been linked to numerous health benefits, including reducing the risk of heart disease, reduce blood pressure and prevent hardening of the arteries. There are three types of omega-3s in salmon-docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and alpha-linolenic acid (ALA).

While salmon nutrition small deviations between species, it is mainly a high protein, high fat foods that contain large amounts of essential nutrients. Like most fish, there are no carbohydrates in salmon. A 3 oz. serving of Atlantic wild salmon contains 17 grams of protein, 45 percent of the recommended daily value of vitamin B12, 35 percent of vitamin B6, 33 percent of niacin, 19 percent of phosphorus, 13 percent of potassium and 11 percent copper.

Salmon can be purchased both fresh and frozen, smoked, canned or lox form. Most nutrients are fresh salmon. When salmon is not available salmon oil capsules are available and contain many of the nutrients in fresh salmon, including omega-3 fatty acids.

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