Katana VentraIP

Salmon as food

Salmon is a common food fish classified as an oily fish[1] with a rich content of protein and omega-3 fatty acids.[2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.[2]

Nutritional value per 100 g (3.5 oz)

142 kcal (590 kJ)

6.34 g

1.0 g

2.1 g

2.5 g

2018 mg
172 mg
19.84 g

Quantity

%DV†

40 IU

19%
0.226 mg
29%
0.380 mg
49%
7.860 mg
23%
1.164 mg
48%
0.818 mg
6%
25 μg
133%
3.2 μg

Quantity

%DV†
1%
12 mg
33%
0.3 mg
4%
0.80 mg
7%
29 mg
16%
200 mg
16%
490 mg
66%
36.5 μg
2%
44 mg
6%
0.64 mg

Quantity

68.50 g

Nutrition[edit]

Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV). Dietary minerals in moderate content are copper (15% DV) and potassium (10% DV).

Contaminants[edit]

PCBs, metformin, and mercury are some of the pollutants found in wild salmon,[6] caught close to wastewater treatment plants of major metropolitan areas in the United States’ Pacific Northwest.[7]

Salmon cannery

Atlantic salmon

Chum salmon

Plea for the Wanderer, an NFB documentary on West Coast salmon