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The smoked salmon provides a protein contribution greater than if it were fresh, due to the loss of water that takes place during the smoking process. These proteins with high biological value contain most of the essential amino acids, as well as vitamin B1, B2, B6 and B12. Additionally, according to recent investigations, the habitual
consumption of fish with Omega-3 fatty acid reduces the risk of
infarct and the rate of cholesterol.
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