What Are The Benefits Of Canned Pink Salmon?

Salmon, a pink, fatty fish available in both fresh and canned forms, provides a variety of nutritional benefits. Wild-caught salmon is more healthful than farmed salmon, with cans labeled to indicate the source. Canned salmon is versatile and often used in place of tuna on sandwiches, as a spread for appetizers and as an ingredient in salmon loaf.

Vitamins

A 3-ounce serving of canned pink salmon provides 465 IU of vitamin D, or 116 percent of the FDA daily requirement, and 0.3 mg of vitamin B-6, or 15 percent of the 2 mg daily intake. Vitamin D is essential for the maintenance of bone density, and vitamin B-6 is important for energy metabolism and the synthesis of neurotransmitters.

Minerals

The bones in canned salmon contribute to its high mineral content. A 3-ounce serving provides 280 mg of phosphorus, or 28 percent of the 1,000 mg daily value; 277 mg potassium, or 8 percent of the daily requirement; and 28 mcg selenium, or 40 percent of the 70 mcg required each day. Phosphorus helps strengthen bones and teeth, while potassium regulates muscle movement. Selenium is a powerful antioxidant that protects cells from harmful metabolic by-products.

Protein

The protein a 3-ounce serving of canned pink salmon is 16.8 g, or 34 percent of the 50 g daily value. Protein in the diet provides amino acids for the synthesis of enzymes necessary for almost every metabolic function and for building muscle tissue. Deriving dietary protein from healthy fatty fish in place of meat that contains saturated fat helps prevent cardiovascular-related health disorders.

Fat

The fat content in canned pink salmon is relatively low compared with other seafood protein sources. A 3-ounce serving provides 5.1 g total fat, or 8 percent of the 65 g FDA recommended daily limit, and 1.3 g saturated fat. The unsaturated fats in canned salmon are comprised of a high level of omega-3 fatty acids that offer health benefits, including reduction of inflammation and improved brain health.

Sodium

The sodium content in canned pink salmon is relatively low compared with other canned foods. A 3-ounce serving contains only 64 mg of sodium, or 3 percent of the 2,400 mg allowed in the diet each day.