Anchovy (Raw)

Produce Description:

Anchovies are small 3-inch-long fish found primarily in the Mediterranean and southern European coastlines. They serve as an excellent source of protein. Anchovies are high in cholesterol, and canned anchovies are also high in sodium. Eating oily fish regularly reduces the risk of heart disease.

Overview
Nutrition
Varieties

Anchovies are a good source of omega-3 fatty acids, although some omega-3s are destroyed in the canning process. As with many fish, there is potential for mercury poisoning, which is specifically problematic for expectant or nursing mothers. However, the benefits of anchovies highly outweigh the risks. The magnesium, calcium, and phosphorus in anchovies build and maintain strong bones.

The minerals found in anchovies help cardiovascular muscles to contract and relax. They also help control a healthy blood pressure. The niacin in anchovies aids in cardiovascular health by lowering cholesterol and triglycerides, thus reducing the risk of heart attack. The iron in anchovies helps transport oxygen throughout the body and helps white blood cells kill bacteria. Anchovies also contain multiple B vitamins resulting in increased energy levels.

Alanine: 0.070 g -

Arginine: 0.069 g -

Aspartic acid: 0.118 g -

Calcium, Ca: 9 mg -

Cholesterol: 3 mg -

Copper, Cu: 0.014 mg -

Cysteine: 0.012 g -

Fatty acids, total monounsaturated: 0.151 g -

Fatty acids, total polyunsaturated: 0.102 g -

Fatty acids, total saturated: 0.088 g -

Glutamic acid: 0.172 g -

Glycine: 0.055 g -