Trout is nutritious
From the British Trout Association
Research shows that trout and other oil rich fish can play a vital role in preventing deaths from heart disease- and yet most of us fail to eat enough to do us good1.
Government health experts recommend that we eat one to two portions of fish a week, one of which should be an oil rich fish such as trout which is high in omega-3 polyunsaturated fatty acids2. Research indicates that it can cut the risk of fatal heart attacks by lowering blood fat levels and reducing blood clotting.
UK consumption, however, is very low, despite the fact that coronary heart disease is the most common single cause of death in the UK3. Figures from the British Nutrition Foundation show that only a third of adults eat one small portion of oil rich fish a week. The Institute of Optimum Nutritionists believes as much as 90 per cent of the population is now deficient in Omega-3.
An average portion of grilled trout (flesh only) is 1558, which provides 1.838 grams of Omega-31 - well within the weekly health guidelines of 1.5g a week2.
It’s low in fat (a third of the fat of salmon) as well as being low in calories (just 135 kcals per 100g)2. It’s an excellent source of iron, calcium, selenium and vitamins A, B1, B2, B6 and B12 and contains valuable natural oils that can help keep the skin and hair in good condition.
It’s also extremely tasty - and convenient. A delicious trout meal can take under 15 minutes to prepare and cook.
In addition to medical research into heart disease, there is growing evidence to demonstrate the importance of Omega-3 in brain and retina development in infants. Concern has been expressed about the adequacy of Omega-3 in the diet of pregnant and breast feeding women.
Oil rich supplements have also been shown to alleviate some of the symptoms of rheumatoid arthritis, producing beneficial changes in levels of fatigue, swollen and tender joints, grip strength and mobility1.