Salmon is also known as Salmon or Salmon, and the scientific name is Salmon. It is mainly distributed in the northern Pacific Ocean and in the northern regions of Europe, Asia, and the Americas. The herring body is flat on the side, the back is uplifted, the sharp teeth are sharp, the scales are small, silver gray, and there are orange stripes during the spawning period. Carp is very delicious and its flesh is pink and elastic. Salmon is the largest producer in Norway and has a great reputation. However, the best quality salmon is produced in the Alaskan waters of the United States and England. Salmon is one of the more commonly used fish ingredients in Western food.
1, salmon rich in unsaturated fatty acids, can effectively reduce blood fat and blood cholesterol, prevention and treatment of cardiovascular disease, two meals a week, you can reduce the probability of death by heart attack by one-third. Carp also contains a substance called astaxanthin, a very powerful antioxidant. The omega-3 fatty acids it contains are more essential to the brain, retina and nervous system, and have the effect of enhancing brain function, preventing Alzheimer's disease and preventing vision loss.
2. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes, have high nutritional value, and enjoy the reputation of “water treasuresâ€.
All ages, cardiovascular disease patients and mental workers; suitable for people with weight loss, edema, indigestion, etc.
Each 100 grams of salmon contains nutrients
Energy 139 kcal protein 17.2 g
Fat 7.8 grams folic acid 4.8 micrograms
Cholesterol 68 mg Vitamin A 45 μg
Thiamine 0.07 mg Riboflavin 0.18 mg
Niacin 4.4 mg Vitamin E 0.78 mg
Calcium 13 mg Phosphorus 154 mg
Potassium 361 mg sodium 63.3 mg
Magnesium 36 mg Iron 0.3 mg
Zinc 1.11 mg Selenium 29.47 μg
Copper 0.03 mg Manganese 0.02 mg