Catalog -> Fish dishes -> Fish products
* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.
** The suggested value for sugar is the maximum suggested amount and has no actual required amount.
Anchovy is a small, oily fish that belongs to the Engraulidae family. It is commonly used in Mediterranean cuisine and is known for its intense, salty flavor. Anchovies are often used to add depth to sauces, salad dressings, and marinades.
Anchovies are a great source of omega-3 fatty acids, which can help lower the risk of heart disease and improve brain function. They are also rich in protein, calcium, and selenium, which can support bone health and boost the immune system.
Anchovies are generally safe to eat, but they do contain high levels of sodium and purines. People with high blood pressure or gout may need to limit their intake of anchovies due to these factors. Additionally, individuals with a fish allergy should be cautious when consuming anchovies.
Anchovies are high in omega-3 fatty acids, so consuming them in moderation can be beneficial for heart health. A serving size of about 2-3 ounces of anchovies a few times a week can provide the benefits of omega-3 fatty acids without excessive mercury intake. However, it's important to consider individual dietary needs and consult with a healthcare professional for personalized recommendations.
Common symptoms of an anchovy allergy may include hives, itching, swelling, nausea, vomiting, diarrhea, and in severe cases, anaphylaxis.
The ratio of macro elements (protein, fat, carbs) in Anchovy
The ratio of amino acids in Anchovy. See full profile
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