Pink Salmon Skin-on Fillets
Summary
The product contains high-quality Pacific Pink Salmon, which is a good source of protein and omega-3 fatty acids. However, the presence of sodium tripolyphosphate, a synthetic additive used for moisture retention, introduces a level of processing that affects the overall score. While the salmon itself is beneficial, the processing and additive use prevent a higher rating.
At a glance
Key ingredients 3
Pacific Pink SalmonVery Good
Pacific Pink Salmon is a high-quality source of protein and omega-3 fatty acids. It is minimally processed and provides essential nutrients like vitamin D and selenium. Wild-caught salmon is generally considered superior due to its natural diet and lower contaminant levels.
Benefits
Rich in omega-3 fatty acids that support heart and brain health. Provides high-quality protein and essential nutrients like vitamin D and selenium.
WaterNeutral
Water is used as a processing aid and does not contribute significant nutritional value. It is a neutral ingredient with no direct health impacts. Its presence is primarily for maintaining moisture and texture in the product.
See more about Water →Sodium TripolyphosphateBad
Sodium Tripolyphosphate is used as a preservative and moisture-retaining agent in seafood products. It is a synthetic additive that can increase sodium content and may cause digestive issues in sensitive individuals. Its use is common in processed foods to improve texture and shelf life.
Risks
May cause digestive issues and increase sodium intake, which can be a concern for individuals with hypertension.
Processing
Processed Foods
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