Salmon: properties and benefits
If there is a fish that in recent years has become one of the best known from a nutritional and gastronomic point of view, especially among the blue fish, that's him Salmon.
From a nutritional point of view, there is no doubt that it is a fish that stands out for its high content in Omega-3 fatty acids, while culinary and culinary highlights for its delicious flavor and texture. In fact, the healthy recipes with salmon they surprise precisely for that reason: for being a light, healthy and extremely delicious fish.
But to be able to enjoy the main salmon properties we must bear in mind that it is best to grind it, poach it or roast it and avoid frying it. Why? Fundamentally because a cooking in excess has a negative influence when it comes to oxidize its content in essential fats, so that ultimately the salmon stops being so beneficial.
Benefits of salmon
As we indicated before, among the benefits of salmon Its most important highlights above all its high content of omega-3 fatty acids, healthy fats that among other things help to take care of the heart and keep our cardiovascular system and arteries in an optimal state.
Among other issues, helps protect us from strokes and heart disease, while it helps us maintain brain health. Besides being a beneficial fish to lower the high cholesterol.
Thanks also to those heart-healthy benefits, it's a fish that helps lower high blood pressure levels.
These benefits multiply in the salmon oil, even richer in fatty acids that in turn help fight thrombosis, Alzheimer's and depression.
Nutritional benefits of salmon
Image | gkdavie This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.