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There is a distinct connection
between fish and omega-3 fatty acids. The link offers several
fish and health-friendly reasons to make salmon or tuna a part
of one’s weekly diet. Over the decades, fish has been touted
as brain food. All fishiness aside, fishes such as salmon, white
albacore tuna, light tuna, mackerel bluefish and herring contain
high sources of omega-3s.
Salmon and fish are popular
fishes to consume. Either purchased fresh, frozen or canned,
both offer similar yet different health advantages. When the
difference between salmon and tuna were evaluated by the American
Institute for Cancer Research, review how the two compared:
• Both salmon and tuna are
deemed as healthy choices
• Salmon offers a slightly better source of omega-3 fats than
white (albacore) tuna
• Both tuna and salmon are associated with heart health
• Both fishes potentially lower cancer risks
• Canned salmon includes soft bones which contain as much calcium
as 6-oz of milk
• Tuna does not contain offer much in the way of calcium
•Differences between salmon, white tuna and light tuna vary
moderately in nutritional value
A noteworthy consideration
between white albacore tuna and salmon is for pregnant or breastfeeding
mothers. Since white/albacore tuna has been found to contain
high levels of mercury, women who are childbearing or nursing
should limit consumption to once a week. However, high mercury
levels have not been found in salmon.
Fast Omega-3 Facts
Did
you know: Omega-3s have been found to avert the platelets of
blood from sticking and clumping together in the arterial walls
which are know to form plaque. Omega-3 has been found to lower
triglycerides and LDLs (bad) cholesterol. Moreover, early studies
have suggested that omega-3s cooperate with the fatty layers
that border brain cells to help protect them from diseases such
as Alzheimer.
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