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Quick-cooking, light, and delicious—it’s no wonder the USDA recommends we consume two servings of fish and shellfish a week. Low in fat, seafood like salmon is an excellent source of lean protein and omega 3 fatty acids—important in protecting heart health.

Seafood is also an excellent source of minerals like iron, a component in hemoglobin that is helpful in carrying oxygen throughout the body. Clams and oysters in particular provide 30 to 45 percent of your daily value of iron per serving.

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