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The study found that up to one third of the sodium chloride can be replaced by potassium chloride without changing the sensory properties of the smoked salmon. [10] Although potassium chloride has a bitter and metallic taste, the saltiness of the smoked salmon might have masked its undesirable flavor. [10]
Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories , and is a rich source (20% or more of the Daily Value , DV) of several B vitamins , especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV).
The tables below provides information on the variation of solubility of different substances (mostly inorganic compounds) in water with temperature, at one atmosphere pressure. Units of solubility are given in grams of substance per 100 millilitres of water (g/(100 mL)), unless shown otherwise.
Just 3 ounces of Atlantic salmon, for instance, contains nearly 8 milligrams of calcium, 3.3 milligrams of vitamin C, 7 milligrams of niacin, 23 milligrams of magnesium, 204 milligrams of ...
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
According to the U.S. Department of Agriculture, one serving (3 ounces) of fresh wild sockeye salmon, one of the most popular varieties in the U.S., cooked in dry heat (such as roasting), contains ...
Wild salmon is more nutritionally dense than farm-raised salmon and can contain up to three times less fat, fewer calories, and more vitamins and minerals like iron, potassium, and b-12.
Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available. Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon.