Salmon 三文鱼

Link：http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=104

Link： http://www.bbcgoodfood.com/howto/guide/ingredient-focus-salmon
Extract:-

Nutritional information

Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention.

231 calories 25g protein 85mg of cholesterol 3.2g saturated fat 

A 100g serving of salmon contains

...A note on omega-3 fatty acids

The most beneficial omega-3 fats occur naturally in oily fish as eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). 

They are contribute to healthy brain function, the heart, joints and general wellbeing. 

The idea that eating fish may reduce the risk of heart disease began in the 1970s when it was noted that among the Eskimos in Arctic Greenland (where high consumption of marine animals was the normal diet), heart disease was very low. In addition to heart disease, scientists now pose that fish consumption may lower the risk of many cancers as well as many chronic diseases including Alzheimer's disease , asthma, depression,diabetes, high blood pressure, macular degeneration, multiple sclerosis and rheumatoid arthritis.

Omega-3 is termed as an essential fatty acid because the body cannot synthesise it itself and must be obtained from the diet. To optimise your body's supply of essential fats rich in EPA and DHA, aim to eat oily fish - such as salmon, mackerel, sardines, herring and fresh tuna - at least three times a week.

70 mg EPA2140mg DHAOmega-3 ratio per 100g

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I love salmon anyway!

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