The mass fractions of water, ash, crude protein and crude fat in the muscle of cultured salmon and Norwegian salmon are 62. 10%, 1.92%, 2 1.0 1%, 14.94% and 69.0/respectively.
According to scientific research institutions in China and Norway, eating salmon regularly can reduce the incidence of cardiovascular and cerebrovascular diseases. The omega-3 highly unsaturated fatty acids rich in salmon can effectively prevent cardiovascular and cerebrovascular diseases and have a positive effect on brain health.
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There are many parasites in wild salmon, among which Anisodes is the most common, which is easy to cause abdominal pain and diarrhea, but marine parasites cannot survive in human body for a long time.
In comparison, there may be fewer parasites in farmed salmon. It is worth noting that rainbow trout cultured in fresh water is sometimes used for sashimi, but its risk is far greater than salmon.
This is because parasites in freshwater fish can survive in human body, and the most common one is liver fluke. Therefore, rainbow trout cultured in fresh water cannot be eaten raw.
Baidu Encyclopedia-Salmon