Anchovy is a Superfood as Anchovies are a rich source of niacin B Vitamins, Vitamin B-12 and riboflavin.
The Vitamins in anchovies have an important role in our energy production, formation of red blood cells, digestion, healthy ski, healthy nerves, healthy vision and neurological health.
Anchovies are also best known as a source of omega-3 fatty acids, which help to promote brain and heart health.
Anchovies also have selenium, which, if eaten regularly, may reduce the risk of some types of cancer.
Omega-3 fatty acids help lower cholesterol and triglyceride levels in the bloodstream.
Besides having anti-inflammatory effects, anchovies are also high in selenium which helps improve cardiovascular health.
For omega-3 fatty acids, anchovy has more dha and epa than salmon per 100 grams, however, salmon contains more alpha linoleic acid (ALA) than anchovy per 100 grams.
Anchovies are small, common forage fish of the family Engraulidae.
Most species of anchovies are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
Anchovies taste pretty fishy and salty which can make them overwhelming if you don't know how to balance their flavor.
Anchovies also have a fifth taste, called umami, a savory taste found in foods high in the amino acid glutamate.
Anchovies are typically filleted, salt-cured and canned in oil.
Anchovies add a subtle salty-savory flavor that'll give your meals more nuance.
Better still, they're packed with heart-healthy omega-3 fatty acids and a wealth of vitamins and other essential nutrients.
1 ounce of canned anchovies contains more than 1,000 milligrams of sodium, or two-thirds of your recommended daily intake limit.
Because they're so high in sodium, canned anchovies can contribute to cardiovascular disease and high blood pressure that can damage your kidneys.