Keep the skin on your salmon net not only reduced meals preparation time, but it can even be healthier than abandoning the skin.
Eating the skin of your salmon can improve the nutritional advantages of fishsaid registered dietitists said.
“Salmon skin is filled with omega-3 fatty acids. Omega-3 fatty acids help fight inflammation and are important to the brain and heart health“New York Laura Feldman told Fox News Digital. She is a registered dietitian and program director at the University of Long Island University campus in Brookville, New York.
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While some salmon consumers Maybe they can’t eat the skin, said that was not the case.
“Yes, you can eat salmon skin. It has a higher concentration of omega-3, which we do not get enough of it,” said Deborah Salvatore, dietitian and director of graduate nutrition programs at the University of Long Island.
The salmon skin is filled with omega-3 fatty acids, “which we do not get,” said a dietitian at Fox News Digital. (istock)
Eat the skin would mean a higher meal in fat, but “the advantages prevail, given the lack of omega-3 in our diet and all the incredible advantages of omega-3, in particular by increasing our good cholesterol (HDL), reducing blood pressure and (therefore) reducing our risk of cardiovascular disease,” said Salvatore.
The incorporation of this omega-3 source in a diet can also help with overall Ocular health and vision functionAs well as its anti-inflammatory properties, said Salvatore.
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Salmon skin is also a source of protein and collagen that help support joints and skin.
“It also provides vitamin D for bone force, B vitamins for energy metabolism and selenium, a powerful antioxidant that protects cells from damage,” said Jamie Mok, a dietitian and recorded spokesperson based in Los Angeles of the Academy of Nutrition and Dietetics.
Salmon skin is a source of protein, a dietitian told Fox News Digital. But there are potential risks. (istock)
Although salmon skins are generally considered to be safe to eat, there are potential risks, Mok said.
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Skins “may contain environmental contaminants such as PCB (polychlorine biphenyls), microplastics and mercury, with levels varying depending on the origin of the salmon”.
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To minimize the potential impact of environmental contaminants, Mok has said that it is better to consume a variety of fish, but it recommends prioritizing low -morscure options such as sardines, mackerel, anchovies, salmon and herring.
The salmon is listed in the Lower Mercury category, according to the US Food and Drug Administration (FDA).
Salmon is an option of fish with low jaws – and the skin is considered safe to eat. (istock)
“The food directives for the Americans and the American Heart Association recommend consuming at least eight ounces of fish per week as part of a healthy diet, emphasizing fatty fish, such as salmon,” Mok told Fox News Digital.
Young children – as well as pregnant women, plan to become pregnant or breastfeed – should specifically choose the lower fish in Mercury, also says the FDA site.
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Salvatore, which has a culinary training, recommends eating the salmon fillet with the skin or hugging it and getting rid of the salmon on the salad, adding the skin like croutons for a tasty and nutritious treat.