Nordic people like to eat smoked or pickled salmon. Cooking methods that can maintain nutritional integrity are the first choice for Asians. Salmon can be eaten raw. When eating, dip a small dish in soy sauce and green mustard, which tastes excellent and is simple to make.

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.

Extended data:

Nutritional components of salmon

The mass fractions of water, ash, crude protein and crude fat in cultured salmon and Norwegian salmon are 62. 10%, 1.92%, 2 1.0 1%, 14.94% and 69.0/respectively.

Both salmon muscles contain 18 kinds of amino acids, including total amino acid content, 8 essential amino acids and 5 flavor amino acids. It contains minerals and trace elements such as calcium, phosphorus, iron, manganese, zinc, magnesium and copper, which play an important role in various physiological functions of the human body.

Comprehensive evaluation: both of them are nutritious. The crude protein content of Norwegian salmon is higher than that of farmed salmon, and the fat content of farmed salmon is higher than that of Norwegian salmon. 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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