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Trout is called an oily fish due to the beneficial omega 3 fats, EPA and DHA that it contains. Precursors to these fats are found in some nuts, seeds and avocadoes, but the omega 3 fats in these foods rely on the body converting the fats to EPA and DHA. When we eat oily fish, such as trout, the fish have done the conversion for us so the beneficial oils are more readily available to the body.
Just 100 grammes of trout will provide over 1000 milligrammes of the EPA and DHA. These fats are vital for brain function and development, hormone health, fertility, skin, hair and nail health and energy. The omega 3 fats also have anti-inflammatory effects so are useful in inflammatory disorders such as arthritis.
Trout is a good source of minerals including selenium and iron. Selenium is needed for thyroid function, fertility, removal of heavy metals and immune function. Iron is needed for energy production and hair and nail health to name a few of its functions.
Trout is also a good source of vitamin B12, a vitamin that is poorly absorbed from supplements. B12 is needed for energy, muscle development, bone health, brain function, digestion and the prevention of cardiovascular disease.
Trout also contains niacin (vitamin B3) which is particularly important for nervous system function and brain health.
