GOOD TO KNOW
Salmon – an omega-3 bomb
Salmon contains a lot of omega 3 fatty acids, which we unfortunately consume far too rarely nowadays. They are essential, i.e. we must take them in with our food. In addition to omega 3, there are also omega 6 fatty acids, which are found in many industrial products, baked goods and cereals, which is why most people consume too many of them. The recommended ratio should be 5:1, i.e. 5 parts omega-6 to one part omega-3 (but the average is 8:1). The essential omega-3 fatty acids have a strong anti-inflammatory effect and help to prevent high blood pressure. They lower unfavourable blood lipids and raise favourable ones, lower cholesterol levels, improve the blood’s ability to flow and therefore reduce the risk of heart attacks and strokes. They also improve the ability to think and concentrate as well as our memory.
It is therefore recommended to eat fatty fish about 1-2 times a week. But you should definitely pay attention to the quality! By now, the appetite for salmon has become so great worldwide that wild stocks cannot meet the demand. That is why about 90% of the salmon is bred on fish farms today, especially in Norway. (Btw: after oil, salmon farming is the most important economic sector in Norway!) Therefore, the production of the animals is industrialised accordingly. And what you should also consider: About two thirds of the feed used for breeding consists of vegetable food, which is why farmed salmon contains less omega-3 fatty acids. In the wild, salmon eats other animals such as shrimps, crustaceans, etc. And if the fish is fed with vegetable food, it also has a fatty acid composition that corresponds to the plant material that contains many omega-6 fatty acids.
Salmon does not only contain a lot of omega-3 fatty acids, but it is also a very good source of protein. (approx. 20g per 100g!) Furthermore, it also provides us with valuable vitamins, especially vitamin A, D, E, B6 and B12, as well as the minerals and trace elements like magnesium, calcium, iodine, fluorine and selenium. In addition, it contains few calories, but it is still filling, but does not make you fat.
Nice to Know:
The pink colouring of wild salmon comes from the favourite food of salmon, shrimps and small crabs. They feed on algae which contain, among other things, the red pigment astaxanthin (a secondary plant substance or carotenoid and therefore a natural colouring agent).
