Health Benefits of Herring

Healthy Fats
Herring is rich in two fatty acids called eicosapentaenoic acid and decosahexaenoic acid. Eicosapentaenoic acid, or EPA is clinically shown to reduce triglycerides, inflammation and may reduce risk of heart disease. EPA may also help to reduce blood pressure for people who have hypertension. A typical 3-oz. portion of herring contains an average of 2 g of essential fatty acids.

Commonly consumed pickled, smoked or creamed, herring is native to the northern Atlantic Ocean and Baltic Sea.There are more than 200 species of herring, with Atlantic as the most predominate variety sold in North America. Herring provides healthy fats and lean protein to the body, making it a wise addition to your diet.

Protein
Herring, like all fish, provide an excellent source of protein to promote muscle development and repair. Proteins are the building blocks of the immune system providing pathways for blood cell development. Just 3 oz. of herring provides an average of 20 g of protein. It is recommended that Canadians  aim to eat 6 to 8 oz. of fish per week as part of a healthy balanced diet.

Vitamins and Minerals
Herring naturally contains vitamin D, calcium, B-12, selenium and phosphorus. Vitamin D, calcium and phosphorus are important for bone health. Vitamin B-12 helps in cellular function and energy. Selenium helps reduce free radical damage and inflammation.