Salmon as food
Salmon as food
Salmon (/ˈsæmən/ SAM-ən) is a popular food worldwide. It is classified as an oily fish due to its high content of omega-3 fatty acids and protein.
Etymology
The term "salmon" comes from the Latin word salmo, which itself may have originated from salire, meaning "to leap".
Nutritional value
Salmon is a highly nutritious food, being a good source of protein, omega-3 fatty acids, and vitamin D. It also contains essential amino acids and antioxidants.
Preparation and consumption
Salmon can be prepared and consumed in various ways, including grilling, baking, smoking, or raw as in sushi and sashimi. It is also commonly used in canned products.
Health effects
Consumption of salmon is considered beneficial for health due to its high content of omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease risk factors for disease. However, concerns have been raised about potential contaminants in salmon, particularly farmed salmon, including mercury and polychlorinated biphenyls (PCBs).
Related terms
- Atlantic salmon
- Chinook salmon
- Coho salmon
- Pink salmon
- Sockeye salmon
- Salmon farming
- Salmon run
- Salmon ladder
External links
- Medical encyclopedia article on Salmon as food
- Wikipedia's article - Salmon as food
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