Origin: Faroe Islands.
Salmon is rich in proteins, monounsaturated and unsaturated fatty acids, omega-3 fatty acids, iodine, potassium, phosphorus, selenium, vitamin B6, B12, thiamine, niacin, vitamin D, and E.
It is a fatty fish that has typical properties of blue fish, with a lipid content (12g of lipids per 100g of edible portion) similar to that of tuna or black sea bream, and high contents of monounsaturated, unsaturated, and omega-3 fatty acids.
Regarding other macronutrients, it is also a source of proteins, with a high average content of them.
Among minerals, phosphorus (almost half of the daily RI for this mineral), selenium, iodine, and potassium (12% regarding their daily RI) stand out.
There is a significant contribution of vitamins from the B group, particularly a source of vitamin B6, B12, thiamine, and niacin. Regarding fat-soluble vitamins, we can mention the contribution of vitamin D and E.
A serving of salmon covers 71% and 23% respectively of the recommended intakes of vitamin D and E for men and women aged 20 to 39 who engage in moderate physical activity.