It is small, often ignored on supermarket shelves, but it has everything to be a balanced option at the table. Rich in omega -3, iron and protein, this healthy canned fish can be a true asset for food.
When it comes to fish with recognized benefits for the heart and brain, the names that most easily come to mind are salmon or sardines. However, there is a less popular but no less interesting alternative: the canning anchovy.
According to French gastroenterologist William Berrebi, quoted in specialty publications, the anchovy brings together a combination of nutrients that are difficult to match. The information is reinforced by the site specialist in health and well-being Verywell Health, which highlights this healthy canned fish as an excellent source of omega-3, iron, selenium and quality protein.
Small in size, large in the nutritional value
With only 50 grams per serving, the canning anchovy can cover the recommended daily intake of omega -3 fatty acids, associated with cardiovascular health, brain function and the regulation of inflammatory processes.
Each 100 grams contain about 23 grams of protein, a value that rivals that of many meat. This nutritional density makes anchovy a relevant alternative for those looking to reduce red meat consumption, maintaining a good protein input. It is therefore an interesting choice in neck-vegetarian diets or more flexible dietary regimes.
Its iron content also deserves attention. With approximately 4.6 milligrams per 100 grams, the canova in can is an ally against the lack of this mineral, particularly in more vulnerable populations, such as women of childbearing age or people with predominantly vegetable diets.
Practical, versatile and easy inclusion
The canning anchova is still valued by culinary versatility. It can be undone in homemade tomato sauces, mixed in tapenades or simply served on a slice of toasted bread with caramelized onion. The salty and striking flavor allows you to create intense dishes with few ingredients.
According to widely disseminated nutritional recommendations, it will be ideal to consume about 140 grams of fish per week. In this context, Aliche is assumed as a healthy, practical and accessible canned fish, with the potential to get out of the role of condiment and take a main place on the plate.
According to the site, the regular incorporation of this type of fish into food can bring concrete health benefits, provided it is associated with a balanced and diverse dietary pattern.
Regular inclusion of this canned fish can help ensure the contribution of essential nutrients such as omega -3, iron and protein.
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