5 Reasons to Eat Salmon
Salmon is a delicious richly flavoured fish. There are several types of salmon native to the West Coast of British Columbia. We get Coho, Pink, Chinook, Chum and Sockeye.
5 Reasons to Eat Salmon.
- Protein: Salmon is an excellent source of high quality protein. One 2.5 oz serving contains 20g of protein. Protein is important for muscle building, tissue repair and enzyme production.
- Vitamin D: One 2.5 oz serving of salmon provides almost 500 IU vitamin D. Vitamin D is important for calcium absorption and bone health and has been shown to help reduce the risk of cancer. A deficiency of vitamin D has been shown to increase risk for heart disease and diabetes.
- Omega-3 fats: Salmon are naturally low in saturated fats and an excellent source of omega 3 fats, a polyunsaturated fat which helps lower triglycerides, reduce platelet aggregation (stickiness of blood), and inflammation. Eating fish two to three times a week may help reduce your risk for heart attack, stroke, Alzheimer’s, depression and some inflammatory diseases.
- DHA: One of the omega-3 fats in fish is DHA which is involved in brain nerve and visual development in the fetus and child. Babies breastfed by mothers that ate fish 2-3 times per week had higher IQ’s.
- Selenium: Salmon is a good source of selenium providing almost 50% DRI in 2.5oz. Selenium is a potent antioxidant helping to neutralize free radicals and is important for immune function.