The nutritional value of sardines

Sardines, Hong Kong people called sardines, also known as sardines, oysters and clams. The small ones are two inches long, and the larger ones are allowed to pass. The lower jaw is slightly longer than the upper one, and the teeth are not visible. They are pale and pale, and they are used to make canned food. Originally named after Sardinia in Italy, the ancient Greek called it "sardonios" meaning "from Sardinia."

Sardines have amazing nutritional value A can of sardines is like a nutrient-rich power station, rich in phospholipids, namely OMEGA-3 fatty acids, proteins and calcium.

Saltwater fish has a special component that protects cardiovascular health - phospholipids, OMEGA-3 fatty acids.

According to the website of the American Cardiovascular Association, this special fatty acid can reduce the production of triglycerides (the harmful fatty acids that cause thrombosis) and has the miraculous effect of gradually lowering blood pressure and slowing down the rate of atherosclerosis.

Pregnant women should eat more fish during pregnancy, such as sardines, because sardines are rich in phospholipids.

At the same time, phospholipids in sardines have a beneficial effect on the brain development of the fetus.

In addition to phospholipids, sardines also contain a lot of calcium, especially fish bones. The canned sardines have a soft flesh and are safe to eat.

Our bodies need enough minerals, and sardines are also suitable for people of all ages because of their rich calcium content.

If our daily calcium intake is insufficient, sustained calcium deficiency can lead to fragile bones that eventually lead to osteoporosis.

For those who want to eat sardines and hate the taste of fish, calcium oxide can be absorbed by cooked sardines.

Canned sardines are used in a variety of ways and can be made into sandwiches. They are also good foods for people on the table.