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Trout Nutrition Facts

Trout is a good source of omega-3 fatty acids, which are considered essential fatty acids. They are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food.

If you eat sufficient omega-3 fatty acids, according to the website Health24.com, you will be protected against the following diseases and conditions:

  • Heart disease: Omega-3 fatty acids lower the risk of developing heart disease and can reduce the risk of dying from a heart attack by 30%.

  • Blood clots: Omega-3 fatty acids make blood less sticky and prevent blood clots.

  • Hypertension: Omega-3 fatty acids lower blood pressure.

  • High blood fat levels: Omega-3 fatty acids lower 'bad' cholesterol and triglyceride levels in the blood.

  • Colon and bowel cancer: Omega-3 fatty acids may prevent colon cancer.

  • Rheumatoid arthritis: Research results indicate that omega-3 fatty acids may help to prevent this crippling disease.

  • Crohn's disease: There is some indication that omega-3 fatty acids may help to alleviate chronic inflammatory bowel disease.

Trout is also a good source of niacin (vitamin B3), vitamin B6, phosphorus and selenium, and a very good source of protein and vitamin B12. Vitamin B12 helps maintain healthy nerve cells and red blood cells and is also needed to make DNA, the genetic material in all cells.

In 4 ounces of trout you will also get 10% of the RDA for iron. Iron is necessary for the formation of hemoglobin and other enzymes. Iron deficiency is the most common cause of anemia, a medical condition in which the red blood cell count or hemoglobin is less than normal.

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