Sardines
Sardines, or pilchards, are small, oily fish related to herrings. The term sardine was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.
Sardines help promote heart health as they are one of the most concentrated sources of the omega-3 fatty acids EPA and DHA. Recent studies also suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease. Sardines are also a rich source of vitamins and minerals including vitamins B, D and phosphorous.
Because they are low in the food chain, sardines are very low in contaminants, such as mercury, relative to other fish commonly eaten by humans. They are commonly served in cans, but fresh sardines are often grilled, pickled or smoked. Canned sardines packed in olive oil are preferable to those in soybean oil. Those concerned about their intake of fat may want to choose sardines packed in water. Look at the expiration date on the package to ensure that they are still fresh.
If you are purchasing fresh sardines, look for ones that smell fresh, are firm to the touch, and have bright eyes and shiny skin.
Source: www.wikipedia.org, www.whfoods.com
Image by Fastily available under Creative Commons Attribution-Share Alike 3.0 Unported license
Sardines, or pilchards, are small, oily fish related to herrings. The term sardine was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.
Sardines help promote heart health as they are one of the most concentrated sources of the omega-3 fatty acids EPA and DHA. Recent studies also suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer’s disease. Sardines are also a rich source of vitamins and minerals including vitamins B, D and phospho..
Read more.....