Tasmanian Atlantic Salmon is a highly nutritious food containing protein, vitamin A, a range of B vitamins, vitamin D as well as the minerals calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium and zinc – all of which are vital ingredients for a healthy balanced diet.
Tasmanian Atlantic Salmon is a rich and naturally occurring source of omega 3 which has been scientifically shown to help in preventing coronary heart disease, high blood pressure, rheumatoid arthritis and depression.
Australian Dietary Guidelines advises Aussies to eat one or two fish-based meals per week, but the last National Dietary Survey shows that only one in four of us report eating fish at least once a week.
Omega 3s are called ‘essential’ fatty acids because they’re critical for good health, but can’t be produced naturally by the body. They need to be obtained from food, and oily fish are a great source.
Recent CSIRO research shows that seafood (and in particular salmon) has between 10 and 100 times higher levels of certain omega 3 fatty acids than other food groups (eg. beef, chicken and lamb), and lower levels of cholesterol.
Omega 3s are essential for brain development and function. The human brain is 60% structural fat, and in order to function properly, needs the right kind of fat (omega 3s) to make sure that signals are passed quickly and easily between the membranes of our brain cells. There’s truth in what your grandmother told you – fish is brain food!
