Sardines are the small fish packed in either tin can or glass
bottles. Most people eat sardines because it is one of the most
convenient foods you can eat when you are in a hurry, no preparation
required, just simply peel off the thin metal top and enjoy.
- There is really no such fish as sardine. The name sardine merely refers to a variety of small fish belonging to the herring family. So the small fishes found on store shelves are not true sardine, but another small oily fish in the herring family. Sardines name comes from the Mediterranean island of Sardinia.
- Another important thing to know is that Sardines are extremely low in contaminants such as mercury unlike the big fishes like salmon and tuna.
Probably the greatest nutritional value of sardines resides in their high concentration of omega-3-fatty acids. Omega-3 has been shown to reduce triglyceride levels and play a significant role in preventing dangerous heart abnormalities.
Sardines Recipes: There are a variety of ways to eat sardines such as creating a sardine salad, sardine pasta, as sandwich spread, or eating them straight out of the can.
- Sardines are considered as brain food because, the omega-3 fatty acids in sardines are important for the brain, memory and performance.
- Sardines omega-3 fatty acids help reduce inflammation and therefore beneficial to those people suffering from joint problems like arthritis.
- Sardines are high in calcium and vitamin D which help promote stronger bones.
- Sardines contain Coenzyme Q10 (CoQ10) an antioxidant that is enhances physical energy and cardiovascular health. Coenzyme Q10 is beneficial for those people with hypertension and heart abnormalities.
- Sardines are also an excellent source of tryptophan, an essential amino acid.
- The high protein content of sardines helps to promote a feeling of fullness and the lack of carbohydrates helps to keep blood sugars stable.