Omega-3 Fatty Acids Are Concentrated in Fish Roe
Mon, December 21, 2009 at 03:00AM We can’t all expect to nibble caviar regularly, but there are other roes that are a little more accessible; cod’s roe is a favorite in the UK. Roe is the eggs of fish – milt is the male equivalent. And, apart from the taste (and the expense, in the case of caviar), there’s another reason to eat them – omega-3 fatty acids. Scientists from the University of Almeria, Spain, have examined the eggs, or roe, of 15 marine animals, and found they all contain high levels of omega-3s. They’ve reported in the European Journal of Lipid Science and Technology.
Roe proves to be one of the best natural sources of omega-3 fatty acids. Both eicosapentaenoic acid (EPA) and docosahexaenoeic acid (DHA) are well re[resented. Especially rich amounts are found in the eggs of Atlantic bonito, mackerel, squid, cuttlefish, lumpsucker, hake, and salmon. Hopefully you can find your favorite amongst these. If one or more of these fish don’t find favor as ‘good eaters’, maybe they can serve as a source of roe which can have its oil extracted and prepared as a dietary supplement.
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Im new here, throught I would drop in and say hello. Been lurking around these forums for a while.