Salmon became intensely popular during the 1990's as a source of omega-3 fatty acids. While some pretty far-fetched claims have been made about the benefits of omega-3 fatty acids, MayoClinic.com reports that omega-3's may decrease blood pressure and lower high triglyceride levels. Since salmon has more omega-3's than other types of fish, including salmon in your meal plan is an easy way to begin eating a heart-healthy diet.
Calories and Fat
One serving of two salmon cakes prepared with canned salmon has 351 calories and 24 g of fat. You might be understandably wary of all this fat, especially because it includes 9 g of saturated fat. The American Heart Association suggests that people limit their intakes of saturated fats to less than 7 percent of their total daily calories. Thus, people eating 2,000-calorie diets should consume no more than 16 g of saturated fats per day. One serving of salmon cakes has more than half the daily limit of this fat.
Fiber
Two salmon cakes have a total of 2 g of fiber. The Harvard School of Public Health recommends that people consume 14 g of fiber for every 1,000 calories. Since the fiber-to-calories ratio found in a serving of salmon cakes falls below this recommended amount, you should round out meals that include salmon cakes with high fiber salads and whole grain breads to compensate for the lack of fiber.
Protein
Two salmon cakes provide 14 g of protein. Looking to USDA recommendations for protein intake, this means that the protein found in two salmon cakes meets 30 percent of the total protein required by a 130-lb. woman.
Vitamins and Minerals
Unlike many high fat foods, which are full of empty calories, salmon cakes are rich in micronutrients. Two salmon cakes made with canned salmon satisfy 17 percent of the vitamin A, 25 percent of the vitamin C, 7 percent of the calcium and 12 percent of the iron required by people who eat a 2,000-calorie diet.
Sodium
One downside to enjoying salmon cakes is that they are a very high sodium food. With 832 mg of sodium, two salmon cakes made with canned salmon meet 55 percent of the 1,500 mg limit suggested by the American Heart Association. Using fresh salmon instead of canned preparations is one way to continue getting the benefit of this food without sodium overload.
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