Smoking is a processing method for flavoring, cooking, or preserving food by exposing it to smoke. Yet, it’s much higher in sodium than fresh salmon. Smoked salmon is an excellent source of protein, numerous vitamins, and omega-3 fatty acids. The World Health Organization (WHO) and American Heart Association (AHA) advise an even lower threshold - 2,000 and 1,500 mg per day, respectively ( 10, 11).Īs such, you may want to monitor your intake of smoked salmon, particularly if you’re sensitive to salt. Department of Agriculture (USDA) recommend limiting sodium intake to 2,300 mg per day to reduce your risk of heart disease and stroke ( 8, 9). In comparison, the same serving of fresh salmon provides 75 mg of sodium ( 7). Salt contentĭue to how it’s processed, smoked salmon is high in sodium, containing 600–1,200 mg per 3.5-ounce (100 gram) serving ( 1, 6). These fats are considered essential because your body cannot make them, so you must obtain them from your diet.ĮPA and DHA are important for brain function, heart health, and healthy aging ( 2, 3, 4, 5). What’s more, smoked salmon is a rich source of omega-3 fatty acids, supplying a combined 0.5 grams of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per 3.5-ounce (100-gram) serving ( 1). Phosphorus: 13% of the Daily Value (DV). Smoked salmon is relatively low in calories while boasting high quality protein, essential fats, and several vitamins and minerals.Ī 3.5-ounce (100-gram) serving of smoked salmon provides ( 1):
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