Ocean-farmed salmon is a high-protein meal that is rich in Omega-3 fatty acids, which are important for kids and adults alike. Evidence strongly suggests that increasing Omega-3 fatty acids in the diet helps prevent heart disease and, at increased consumption levels, may dramatically cut the mortality rate in heart attach survivors.

In addition, ocean-farmed salmon tastes great and can be cooked in a variety of ways for the entire family to enjoy. Salmon is the healthy, tasty choice.

Since the Omega-3 content varies widely in fish, it is important to note that ocean-farmed Atlantic salmon, at 1.9 grams per serving, and to a varying degree most species of wild salmon, provide higher levels of Omega-3 fatty acids than most other fish sources. Fresh yellowfin tuna, for example, provides 0.2 gram per serving, swordfish provides 0.6 gram per serving and flounder provides 0.2 gram per serving. Mackerel, at 2.5 grams per serving, is another high-level source of Omega-3 fatty acids.

The USDA Nutrient Database for Standard Reference (above) shows that both wild and ocean-farmed salmon contain high Omega-3 fatty acid levels, while chicken, beef and pork contain almost no Omega-3s.

Since the Omega-3 content varies widely in fish, it is important to note that ocean-farmed Atlantic salmon, at 1.9 grams per serving, and to a varying degree most species of wild salmon, provide higher levels of Omega-3 fatty acids than most other fish sources. Fresh yellowfin tuna, for example, provides 0.2 gram per serving, swordfish provides 0.6 gram per serving and flounder provides 0.2 gram per serving. Mackerel, at 2.5 grams per serving, is another high-level source of Omega-3 fatty acids.

* Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of ocean-farmed Atlantic salmon provides 1.9 grams of EPA and DHA omega-3 fatty acids.

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