Anchovy - a kind of marine fish related to the herring squad.

 Anchovy - sea fish
 This small fish blue-gray color, its length usually ranging from 10 to 15 cm. Anchovy is found in coastal waters of both hemispheres of the earth and includes about 15 species. We are more familiar European anchovy or anchovy, which are caught in the Black Sea, the Mediterranean, the Sea of ​​Azov and Baltic Seas.

Useful properties and caloric anchovies

Nutritionally anchovy fillets is on the same level with the meat, the level of content in the high-value protein. Carbohydrates anchovy fillets do not contain.

The key indicators of the nutritional value of 100 g anchovies:

  • Protein - 20, 1 g;
  • Fats - 6, 1 year

Calorie anchovies is quite high: it is 135 calories. In particular, the proteins accounted for 80 and 55 fat calories.

Like all marine fish, anchovies are rich in vitamins and minerals. Especially a lot of anchovy fillets in iodine and phosphorus.

Anchovy fillets containing such substances in its composition:

  • Polyunsaturated fatty acids;
  • Vitamins;
  • Trace elements;
  • Macronutrients.

This small fish is a source of many vitamins, so necessary for the human body:

  • Vitamin A;
  • B vitamins (B1, B2, B3, B5, B6, B9, B12);
  • Vitamin E;
  • Vitamin K;
  • Vitamin D.

The presence of macro- and microelements in the composition of anchovy fillets presented a broad list:

  • Potassium;
  • Phosphorus;
  • Calcium;
  • Sodium;
  • Magnesium;
  • Iron;
  • Copper;
  • Manganese;
  • Selenium;
  • Zinc.

Anchovy is the best source of vitamin D, which regulates calcium and phosphorus metabolism in the body, this vitamin is especially necessary for the normal development of children and growth. B vitamins and essential amino acids contained in the anchovy fillets, necessary for normal functioning of the nervous and digestive system. Anchovies contain antioxidants that regulate blood sugar.

Fresh anchovies and dried contain fatty acids omega-3, essential for the proper operation of the entire human immune system. In addition, substances in the composition of the product reduces inflammation and reduces cholesterol in blood. Anchovies are particularly useful for the health of human organs and systems:

  • Thyroid;
  • Leather;
  • The mucous membranes;
  • Nervous system;
  • Digestive system.

Regular consumption of fresh and dried anchovy is a good prevention of cardiovascular diseases.

Thus, summing up the benefits of this product for a person, you can designate a list of therapeutic properties typical for anchovies:

1. decreases blood cholesterol levels;

2. Prevents cardiovascular disease;

3. Increases male potency;

4. It prevents the formation of blood clots;

5. Restores the normal rhythm of the heart;

6. It improves the lipid profile;

7. Prevents the formation of malignant tumors.

Use anchovy

In addition to high taste juicy and tender anchovy fillets, its main value lies in the incredible fat and nutritious. At the same time, the anchovies well absorbed by the body. Such food creates heaviness in the stomach and leads to weight gain. Anchovy fillets can be an excellent option for the supply of older people and children.

Anchovies are familiar to mankind since ancient times. Ancient historians describe anchovies as a lucrative trade goods and called the second bread. The Romans and Greeks loved their fat anchovies, tender meat and taste with a slight bitterness. Dried salted anchovies in the highly sought after since ancient times and in our times they have won the love and gratitude to all segments of the population.

Ways of cooking anchovy fillets, there are many:

1 Drying (drying);

2. Batter fried anchovy fillets;

3. Smoking;

4. Quenching;

5. stuffing olives anchovy fillets;

6. Baking;

7. Pate anchovy fillets.

 Salted anchovies
 When wilting fish get familiar to all dried anchovy. Salted anchovies loved by many as the perfect complement to the beer. However, in this case, one must be careful to understand that the use of the product in such a combination is losing its relevance.

Excessive use of salt anchovies are not worth it, because of their nutritional value and useful properties are lost when pickling. Dried anchovies and should not be a major part of the human diet. It is much healthier and tastier anchovy fillets will cook in the oven or stew.

The most appropriate combination of products, according to the norms of a healthy diet, will combine the anchovy fillets with vegetables. In this case, the benefits of fish, rich in nutrients and vitamins to the maximum.

Contraindications and harm from the use of anchovies

Anchovies do not bear any harm to health, except in cases of individual intolerance of the product. Thus, anchovy fillets, when properly cooked, brings only benefits to human health.

An exception may be cases of individual intolerance of the product in case of hypersensitivity of the body to him. In most cases, an allergic reaction, and intolerance occur in significant consumption of dried and salted anchovies.

In addition, the risk may be excessive use of salt in dried anchovies, especially combined them with a lot of beer.