All You Have to Know about Salmon

INGREDIENTS OF SALMON

Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. This food is low in Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium.  Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. Salmon flesh is generally orange to red, although white-fleshed wild salmon occurs. The natural colour of salmon results from carotenoid pigments, largely astaxanthin, but also canthaxanthin, in the flesh.

SALMON’S BENEFITS

1.         Heart Health :The above mentioned Omega-3 fatty acids in salmon will help lower your cholesterol. Usually the first thing doctors recommend after a heart attack is to lower your bad cholesterol (LDL) and triglycerides levels. Salmon can also help repair heart damage and strengthen the heart muscles. Salmon also helps lower your blood pressure and even prevent hardening of your arteries which will lessen your chances of having a heart attack.

2.         Brain and Nerve Benefits: Those Omega-3 fatty acids help your brain work better and improve your memory. In conjunction with Vitamins A and D, amino acids and selenium those acids also protect your nervous system from the deteriorating effects of aging.

3.         The health benefits of eating salmon also include speeding up your metabolism. This facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.

4.          If you want shiny hair, bright eyes and healthy skin salmon consumption can do provide that as well. Credit those Omega-3 fatty acids and selenium in the salmon for that.

PRECAUTIONS

Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.

SERVING

Grilled, roasted, soups, poached and mix with vegetables.

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