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Salmon - canned

In season all year

Food Description:

Tinned salmon is a great source of calcium if the tiny edible bones are consumed as well. There are several types of salmon used for canning such as Pink, Red and Blueback types. Red salmon is considered the premium canned salmon due to it's colour, texture and flavour. For more information, see the listing for fresh salmon.

General Information:

Category: Seafood - Finfish
To Buy: Buy from the supermarket. Look for salmon packed in either oil, springwater or a low-salt brine.
To Store: Store in the pantry until ready to use.
Tips and Tricks: Look for tins that contain wild salmon rather than farmed, as antibiotics or genetically modified material is often used in the feed for farmed salmon.

Nutrition (Per serve):

Weight (grams): 84
Carbohydrates, g: 0.0
Fat (g): 5.4
Monosaturated Fat , g: 2.1
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 517
Protein (g): 18.4
Saturated Fat, g : 1.6
Omega 3's (g): Polyunsaturated fatty acids essential in the diet as the body can't produce naturally. Lowers levels of harmful LDL cholesterol and blood pressure, therefore protects against heart disease. Involved in production of anti-inflammatory prostaglandins.
Niacin (B3):
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Use in salads, sandwiches, fish patties, stir through pasta, add to frittatas or omelettes, on toast, make into a dip with a little yoghurt and dill or just eat straight from the can - the possibilities are endless. Can replace canned tuna in any recipes.

Benefits the Following Health Conditions:*

Allergies
Asthma
High Blood Pressure
Low Energy
Premature Aging
Alzheimers Disease
High Blood Cholesterol
Inflammation
Osteoporosis
Skin Conditions

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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