Salmon's secret: The superfood brain booster in your diet
Salmon, the elegant dweller of the seas, has been celebrated by chefs and nutritionists for centuries. Its delicate, pink flesh conceals a true treasure trove of nutrients that positively impact our health. Why should you include salmon in your diet?
Salmon is one of the most popular fish choices worldwide. Its exceptional nutritional properties and rich flavour make it highly appreciated both by healthy lifestyle enthusiasts and gourmets. Fresh salmon is more readily available, and the smoked version is also quite popular. The smoking process gives the fish a unique taste and aroma while extending its shelf life, making salmon easier to store.
Why has salmon secured its place among superfoods? The answer lies in its composition – it's a real nutritional powerhouse that positively impacts many aspects of health, including brain function, memory, and concentration.
Salmon – food for the brain
One of the greatest advantages of salmon is its omega-3 fatty acids. They are responsible for many of the beneficial properties of this fish. Omega-3s:
- support brain function: Improve memory, concentration, and learning ability.
- combat depression: Reduce stress hormone levels and improve mood.
- protect the heart: Lower blood pressure, reduce the risk of heart attack and stroke.
- delay aging processes: Protect brain cells from damage.
A wealth of vitamins and minerals
Apart from omega-3 fatty acids, salmon is rich in many other valuable nutrients, such as:
- iodine: Essential for the proper functioning of the thyroid, which is responsible for regulating metabolism.
- selenium: Acts as an antioxidant, protecting cells from damage.
- B vitamins: Support the nervous system and improve mood.
- vitamin D: Strengthens bones and the immune system.
Smoked salmon – flavour and health combined
Smoking is an excellent method for preparing salmon. Through this process, the fish gains an intense aroma and unique flavour while retaining most of its nutritional values.
Cold smoking or hot smoking?
The method of smoking affects the flavour and texture of salmon. Cold smoking at low temperatures results in delicate, moist meat with an intense aroma. In turn, hot smoking at higher temperatures makes the salmon firmer with a more pronounced taste.
