Nutritious, healthy and delicious, our salmon has it all
Omega 3 - fatty acid
Nutrition value per 100 g of boneless salmon
|- Saturated fat||2.6 g|
|- Monounsaturated fat||5 g|
|- Polyunsaturated fat||3.28 g|
|- Omega 3 (n-3)||2.25 g|
|- Omega 6 (n-6)||0.52 g|
Supercharge your whole body
1 The human brain loves Norwegian salmon
A number of studies have shown that eating seafood supports brain function and helps combat depression. Other studies show that dietary content rich in marine omega-3 fatty acids can help children with learning disabilities.
The reason is that the brain consists of a great deal of fat, much of which comprises the omega-3 fatty acids DHA and EPA.
Marine omega-3 fatty acids enable the brain cells to connect with other brain cells more easily. Since all processes in your brain are electrical impulses, the greater number of contact points you have, the better the brain function will be.
2 Healthy heart
Eating fish can help to reduce blood pressure and cholesterol. Cardiovascular disease accounts for more than one in four deaths in the United States each year.
The human body needs the marine omega-3 fatty acids found in fatty fish—such as salmon, trout, herring and mackerel, and even cod—to improve heart health and function.
Marine omega-3 fatty acids reduce the amount of vein-clogging cholesterol in the blood. There is a clear connection between excessive cholesterol and a heightened risk of cardiac infarction.
The reason for this is that fat-saturated cholesterol makes vein walls and arteries thicker and stiffer, leaving less room for blood to flow freely. When the build-up spreads to vital veins and arteries to and from the heart, it can result in cardiac infarction.
Marine omega-3 fatty acids also prevent blood clots and lessen the likelihood of thrombosis.
Seafood also contains taurine, an amino acid that lowers high blood pressure. The risk of heart disease increases with high blood pressure as it makes it harder for the heart to circulate blood around the body. Eating seafood helps lower the pressure in the veins and arteries, increasing heart function.
Frequently asked questions
The Norwegian Food Safety Authority and the Institute of Marine Research take samples and analyse them. The fish farming industry in Norway is subject to strict regulation.
No. Farmed salmon today contains less toxic pollutants than wild salmon. That is because farmed salmon are feeded by a documented and controlled feed. Undesirable substances as PCBs, dioxins and heavy metals in salmon fillets have been monitored for more than a decade. The content is far below proscribed limits.
No. No residues from illegal drugs or legally used pharmaceuticals above set limits have ever been found. The Norwegian authorities perform thousands of tests every year.
No. The pinkish-red colour of wild and ocean-farmed salmon comes from a carotenoid called astaxanthin. Ocean-farmed salmon receives this through diet supplements – the same way we take vitamins.
Yes. In fact, the Directorate of Health recommends that pregnant women and breastfeeding women eat more seafood. Mother's intake of fatty fish such as farmed salmon, contributes to the development of the nerve system in fetuses and infants who are breastfed.
The advice with raw fish is to ensure that the cooling chain has been unbroken during transportation, and that you freeze the fish before you prepare it to kill any parasites.
Several of the health benefits of seafood occur when different substances work together. A combination of marine omega-3 fatty acids and the amino acid taurine is more effective at reducing cholesterol than taking marine omega-3 fatty acids alone.