Jakarta –
Popular salmon skin is processed into chips to snacks. Besides its good taste, this food is also beneficial for health.
Although not as popular as chicken skin, consumption of salmon skin is not new anymore. Even in Asia, salmon skin is often made chips and popular in various restaurants to snack products because of its good taste.
Salmon leather menu in sushi restaurants, to salmon skin chips products is also very popular in Singapore, Malaysia.
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Reporting from Fox News (03/04), according to many nutritionists, consumption of salmon skin can increase nutrition that is no less healthy than salmon meat.
“Salmon skin is rich in omega-3 fatty acids, which play an important role in fighting inflammation and maintaining brain and heart health,” said Laura Feldman, a nutritionist registered at New York, America.
 Not only tasty tasty, salmon skin is also rich in nutrition photo: Istock illustration |
In some countries, salmon consumption is not yet popular as in Asia. Many people think that salmon skin is not suitable for consumption, when in fact it can be eaten and is actually beneficial for health.
“Salmon skin contains omega-3 which is higher than the meat, while omega-3 intake in our diet is often lacking,” explained Nutritionist Deborah Salvatore.
Although consuming salmon skin means increasing fat intake, but the benefits are far greater, given the omega-3 can increase good cholesterol levels (HDL), reduce blood pressure, and reduce the risk of cardiovascular disease.
 Not only tasty tasty, salmon skin is also rich in nutrition photo: Istock illustration |
The omega-3 content is known to help eye health and vision function and have good anti-inflammatory properties for the body.
Salmon skin also contains protein and collagen which is beneficial for joint health and maintains skin elasticity.
“In addition, salmon skin provides vitamin D which is important for bone strength, vitamin B for energy metabolism, as well as selenium, strong antioxidants that protect cells from damage,” said Jamie Mok, as a registered nutritionist based in Los Angeles, as well as a spokesman for Academy of Nutrition and Dietetics.
Although generally safe for consumption, salmon skin still has several risk potential, according to Mok. Because fish skin can contain microplastic to mercury.
Therefore, to minimize the risk of exposure to dangerous substances, MOK recommends consuming various types of fish, especially low mercury such as salmon, mackerel to sardines.
 Not only tasty tasty, salmon skin is also rich in nutrition photo: Istock illustration |
This is in line with the explanation from the Food and Drug Supervisory Agency in America (FDA), that salmon enter the category of fish with low mercury levels.
Adults are encouraged to consume at least 240 grams of fish per week. Especially fatty fish like salmon to maintain heart health.
Children and pregnant or breastfeeding women are advised to choose fish with low mercury levels. Salmon skin can be enjoyed together with fish meat. Can also be fried until crispy as a tasty and nutritious addition in salad.
(friend/odi)
