Salmon colour alone does not show its full nutritional value
Freshness, sourcing, storage and preparation matter more than judging salmon by colour alone.
Friday 6 November · 06:02 · 1 min read
In 30 seconds
- Darker salmon flesh does not necessarily mean the fish has more nutrients overall. [1]
- Salmon colour varies with factors including species, diet, age, size and living conditions. [1]
- The article advises checking freshness, packaging and product information, and watching salt and cooking ingredients. [1]
What happened
A health article said salmon’s orange or red colour is linked to astaxanthin, a natural pigment that fish obtain through their food. Colour can also vary with the fish’s species, age, size and environment. The article said colour alone cannot show overall nutritional value or reliably tell whether a fish was farmed or wild.
Why it matters
For shoppers, choosing salmon by colour alone may be misleading. The article recommends checking freshness, packaging and product information, and considering salt and other ingredients in processed fish.
Background
Astaxanthin is a carotenoid pigment that gives salmon flesh a reddish-orange colour. The article says it has antioxidant properties, but salmon containing it should not be treated as a direct way to prevent or cure disease.
Key terms
- Astaxanthin
- A natural pigment in salmon’s food chain that gives its flesh a reddish-orange colour.
- Carotenoid
- A group of natural pigments found in living organisms.
- Antioxidant
- A substance that helps counter chemical processes called oxidation in the body.
Sources (1)
[1] Kohsantepheap Daily កុំចាញ់បោកពណ៌សាច់ត្រីសាល់ម៉ុន! តើពណ៌កាន់តែចាស់ កាន់តែមានប្រយោជន៍មែនទេ? 5 Nov Read originalWas this explainer clear?
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