what's in that flavouring????

[Brad]

Check out the nutritional info on the different types of canned salmon (this is copied from the sealord website, but the signature range etc all have similar values)

Can anyone explain why the smoked one has more protein per 100g than the others - I prefer it anyway luckily, but just thought this is really strange - the only ingredient it seems that adds the protein is the "Natural Wood smoke flavour" - I assume the lower fat is due to the lower % of salmon, 95% as apposed to 99% and 100% in the other 2.

What could be in the flavouring that adds that much protein???

INGREDIENTS

Canadian Pink Salmon (in 105g, or 210g)

Canadian Pink Salmon (99%), Salt

Canadian Pink Salmon Nutrition Statement per 100g

Energy 551kJ

Protein 16.3g

Fat (Total) 7.4g

Fat (Saturated) 1.7g

Carbohydrate (Total) <1.0g

Carbohydrate (Sugars) <1.0g

Sodium 468mg

Canadian Pink Salmon No Added Salt (in 210g)

Canadian Pink Salmon.

Canadian Pink Salmon No Added Salt Nutrition Statement per 100g

Energy 551kJ

Protein 16.3g

Fat (Total) 7.4g

Fat (Saturated) 1.7g

Carbohydrate (Total) <1.0g

Carbohydrate (Sugars) <1.0g

Sodium 100mg

Canadian Smoked Pink Salmon (in 210g)

Canadian Pink Salmon (95%), Water, Salt, Sugar, Natural Wood Smoke Flavour

Canadian Smoked Nutrition Statement per 100g

Energy 559kJ

Protein 22.0g

Fat (Total) 5.0g

Fat (Saturated) 1.3g

Carbohydrate (Total) <1.0g

Carbohydrate (Sugars) <1.0g

Sodium 600mg

Here's the link to this info

http://www.sealord.co.nz/xml/default.as ... k%20Salmon

[Pseudonym]

Hmm... I was going to suggest that perhaps the flavouring process "concentrated" the salmon, removing water and fat so the protein would increase proportionately.

But as you say, the flavoured salmon is only 95% as opposed to 99%. So I don't know. If no-one else can solve the mystery, perhaps an email to Sealord would be in order? I'd love to know the answer! :think:

[sponge]

haha. whatever's in those cans, it ain't salmon!