Anchovy benefits, calories, protein, season, storage method

Anchovy Nutrition

Anchovies are small fish with a long, thin, cylindrical body. Some are large and some are small, but most are within 18cm. There are various ways to eat it depending on its size. Most large-sized anchovies are used to make soup or food stock, and other-sized anchovies are dried and cooked or made into salted fish. The season is most delicious in spring and the most fragrant and delicious from March to May. Because it is rich in calcium, it is also nicknamed the king of calcium.

Anchovy Benefits

1. Bone health

Anchovy is famous for being rich in calcium. Calcium is an essential ingredient for bone health. It strengthens bones and helps prevent bone diseases such as osteoporosis. It also helps with height and skeletal growth in growing children. For pregnant women, it also helps form the bones of the fetus in the womb. In addition, anchovies are rich in not only calcium but also proteins and vitamins, which also help with bone health. In particular, vitamins help prevent arthritis and keep bones healthy as they weaken due to aging.

2. Cardiovascular health and heart health

Anchovy contain a large amount of unsaturated fatty acids. These unsaturated fatty acids help remove unhealthy cholesterol and reduce blood clotting. This makes it effective in preventing cardiovascular diseases such as arteriosclerosis and heart attacks. Additionally, anchovies are rich in a component called taurine, which also has the function of suppressing the increase in cholesterol. It also has a neuromodulating effect, which helps lower blood pressure and prevents heart cell membranes from being oxidized, thereby contributing to heart health.

3. Brain Health

Anchovies are rich in omega-3 fatty acids, or unsaturated fatty acids. This ingredient is not produced in the body, so it can be obtained through food intake. Unsaturated fatty acids contained in anchovies promote brain function and help with brain nutrition. Therefore, it is effective for brain health by helping to improve memory, memorization, and cognitive ability. Additionally, this brain health improvement effect helps prevent brain diseases such as dementia.

4. Skin Health

Anchovy is rich in unsaturated fatty acids, but they are also rich in vitamins and minerals such as selenium. Among the vitamins contained in anchovies, vitamin E helps prevent and prevent skin cancer. Additionally, anchovies contain a component called nucleic acid, which promotes metabolism and removes free radicals, helping prevent skin aging. Additionally, it helps resolve skin problems such as acne and freckles, making it effective in creating clear skin.

Storage Method

Divide dried anchovies into edible portions, place them in ziplock bags, and store them frozen. The maximum expiration date is 12 months when stored in the freezer. If cooked anchovies, store them in an airtight container and refrigerate.

Side Effect

1. Anchovy is rich in calcium and iron. Therefore, people with stones should be careful when consuming it because excessive consumption can cause stones.
2. Anchovies contain a component called purine, which can have a negative effect on gout patients, so it should be consumed in limited quantities and with caution.
3. Anchovies have warm properties. Therefore, people who have a lot of body heat should be careful not to consume too much.

References

💠Patagonia Provisions: The Nutritional Benefits of Anchovies
💠Medium: Why anchovies are awesome for you and for the planet