Omega-3 is short for omega-3 polyunsaturated fatty acids. They’re a family of “essential fats” that play an important role in the way our cell membranes work. Research shows people who regularly consume fish (the best source of omega-3) tend to have lower rates of heart disease and stroke — and that may well be down to omega-3.
The Heart Foundation recommends including two to three serves of fish (with the skin on) in your diet each week (150 grams per serve), as well as one gram of plant-sourced omega-3 fats each day.
Good sources of marine omega-3s include salmon, blue-eye trevalla, blue mackerel, herring, canned sardines, canned salmon and some varieties of canned tuna. When it comes to plant sources, walnuts, linseed, chia seeds, pumpkin seeds, tofu, leafy greens and vegetable oils such as canola and soybean are all good options.
Source Credit: ABC