Fish, salmon, pink, total can contents
Category: Finfish & Shellfish Products State: Canned
Nutrition Highlights
Serving Size
Calories
110
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 67 (61.2%) |
| Fat | 38 (34.7%) |
| Total | 110 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 63 (74.0%) |
| Protein | 17 (19.7%) |
| Fat | 4.2 (5.0%) |
| Ash | 2.0 (2.4%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in omega-3 fatty acids which are good for heart health and may help reduce inflammation
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Rich source of protein to support muscle growth and maintenance
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Contains selenium which is an antioxidant and may help protect cells from damage
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A good source of vitamin D which is important for bone and immune health
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Contains phosphorus which helps build and maintain strong bones and teeth
Risks
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High in sodium. Canned salmon can be high in sodium due to added salt during processing. This can raise blood pressure in some individuals
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May contain bisphenol A (BPA). Some research has linked BPA to health effects like heart disease and diabetes. BPA is used in some canned food linings
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Mercury exposure risk. Some fish like salmon may contain mercury, a toxic metal that can harm brain development. Intake should be moderate, especially for pregnant women and young children
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Loss of nutrients. Canning process can reduce vitamin C and B vitamin levels compared to fresh or frozen salmon
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Allergen risk. Salmon is one of the most common seafood allergens. Symptoms of salmon allergy can range from mild to severe
Additional Information
Fish, specifically pink salmon in canned form, is a highly nutritious food with numerous health benefits. Packed with essential nutrients, it is an excellent source of protein, omega-3 fatty acids, vitamins, and minerals. However, there are some potential risks associated with consuming canned pink salmon, such as high sodium content and the presence of mercury.
Starting with the nutritional benefits, pink salmon is a rich source of high-quality protein. Protein is essential for the growth, repair, and maintenance of body tissues, including muscles, skin, and organs. It also plays a crucial role in the production of enzymes and hormones.
One of the key nutritional advantages of pink salmon is its omega-3 fatty acid content. Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been linked to numerous health benefits. They are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels. Omega-3 fatty acids are also beneficial for brain health, as they contribute to cognitive function and may help reduce the risk of neurodegenerative diseases.
Canned pink salmon is also a good source of vitamins and minerals. It contains vitamins such as vitamin D, vitamin B12, and vitamin B6. Vitamin D is essential for bone health and helps in the absorption of calcium. Vitamin B12 is important for nerve function and the production of red blood cells. Vitamin B6 plays a crucial role in brain development and function, as well as in the production of neurotransmitters.
In terms of minerals, canned pink salmon provides a significant amount of selenium, which acts as an antioxidant and supports thyroid function. It also contains potassium, which is important for maintaining a healthy blood pressure level, and phosphorus, which is essential for bone health.
Despite its nutritional benefits, there are some risks associated with consuming canned pink salmon. One concern is the high sodium content often found in canned products. Excessive sodium intake can lead to high blood pressure and increase the risk of heart disease. Therefore, it is advisable to choose low-sodium or no-salt-added varieties of canned pink salmon whenever possible.
Another potential risk is the presence of mercury in certain types of fish, including salmon. Mercury is a heavy metal that can accumulate in the body over time and have harmful effects on the nervous system, especially in developing fetuses and young children. However, pink salmon is generally considered to have lower mercury levels compared to larger predatory fish, making it a safer choice.
In conclusion, pink salmon in canned form offers numerous nutritional benefits, including high-quality protein, omega-3 fatty acids, vitamins, and minerals. It supports heart health, brain function, and overall well-being. However, it is important to be mindful of the sodium content and potential mercury exposure. Opting for low-sodium options and consuming pink salmon in moderation can help maximize its nutritional benefits while minimizing potential risks.