This type of fish from the salmon family, originating from the cold waters of the Northern Hemisphere, is a valuable source of high-quality protein and omega-3 fatty acids.
Salmon is rich in B vitamins, A, D, and also contains valuable minerals such as selenium, phosphorus, magnesium, and potassium.
Salmon also contains astaxanthin – a powerful antioxidant.
Nutritional Value
In 100 grams of fresh salmon, there are approximately 20-25 grams of protein and about 7-13 grams of fat.
The calorie content of salmon is about 200 kcal per 100 grams of the product.
The glycemic index of salmon is 0.
Potential Risks
There are potential risks associated with consuming salmon, particularly regarding mercury and other contaminants, especially in wild salmon.
Interesting Facts About Salmon
There are several species of salmon. The main species of salmon are Atlantic salmon and Pacific salmon, which differ in size and taste.
Salmon has an interesting life cycle. It is born in freshwater, migrates to the ocean, and later returns to rivers to spawn, making it unique in its life cycle.
Salmon can grow to large sizes. In the wild, it can reach up to 1.5 meters in length and weigh over 30 kilograms.
Salmon production has become an important part of the economy. Salmon aquaculture is a major industry in Norway, Chile, and Canada, where the fish is farmed on a large scale.
Salmon can be distinguished by the color of its flesh. Unlike other salmonids, the flesh of salmon has a characteristic pink-orange color, which is due to the fish’s diet.
Salmon is a symbol of health and longevity in some cultures. In Japan, salmon is considered a source of life force and is often served at celebrations.
Salmon can live up to 10-15 years. In the wild, salmon has a long life cycle, allowing it to reach significant sizes.
Salmon has been known to humans since ancient times. Archaeological finds show that salmon was caught and consumed as far back as the Stone Age.
Lipid Profile
Salmon is a source of various types of fats that make up its lipid profile:
- Saturated fats: about 10-15% of the total fat content.
- Monounsaturated fats: approximately 30-40% of the total fat content.
- Polyunsaturated omega-3 fats (ALA, DHA, and EPA): about 30-40% of the total fat content, with DHA and EPA making up a significant part.
- Polyunsaturated omega-6 fats (LA, AA): less than 5% of the total fat content.
