Salmon is a great fatty fish, loaded with Omega 3 fatty acids. Omega 3 fatty acids fight depression which make them my favorite fat here at the Rebuild blog.
But what about canned salmon? Do we lose something in the process of canning? We lose some flavor and texture of course, but with the great deals lately I have found on canned salmon, I tend to overlook those drawbacks.
What about Omega 3s?
Just about all nutrients decline in the canning process. I posted yesterday on Omega 3s and salmon and gave a “generic” value for Omega 3s in salmon. Back when I made the graph a few years ago I grabbed one species out of the list and it had over 2 grams of Omega 3 per 100 grams of fish. These measures vary.
To take a quick look at the Omega 3 content in canned salmon versus regular cooked salmon, I visited the USDA database and examined “pink salmon.” Here are the Omega 3 values for two classes of pink salmon:
Canned: Fish, salmon, pink, canned, drained solids with bone
EPA: 0.359; DPA: 0.108; DHA: 0.693. Total: 1.16 g/100g canned salmon
Cooked: Fish, salmon, pink, cooked, dry heat
EPA: 0.537; DPA: 0.123; 0.751. Total: 1.411 g/100g cooked salmon
Canned salmon is a great source of Omega 3 fatty acids with about one gram of Omega 3 per 100 grams of salmon (about 3.5 ounces). That’s a particularly good deal considering you can find a can these days for a couple of bucks.
@ Amazon.
