|image from plankcooking.com|
|image from paleocookbookdiet.net|
So, is the orange-pink salmon more nutritious than the white one? Since there is more pigment and carotenoid? Perosnally, I do not think so.
1) Most of pigment in salmon is astaxanthin, which possesses less anti-oxidation activity than most carotenoid does.
2) Astaxanthin is not converted to vitamin A
3) Carrot is much better source for the carotenoid.
1) The pigment in the feed makes salmon orange-pink.
2) White salmon may not consume sufficient level of carotenoid in their diet.
3) White salmon is not much different than orange-pink salmon in terms of nutritional value.
PS: If you have any question, you can email R@my-secret-eden.com. Also any comment or feedback on this new section is more than welcomed :).