Like all seafood, anchovies contain vitamins, macro- and microelements in a fairly large amount.
What are the health benefits of anchovies
Especially a lot of phosphorus and iodine in anchovies. Anchovies are beneficial for the health of the nervous and digestive systems, skin and mucous membranes.
Anchovy, even when dried, is rich in phosphorus, iron, calcium, magnesium and zinc. Vitamin A is also present.
Fish helps to maintain the condition of hair and nails, strengthens the nervous system. Canned anchovies are very salty: 100 grams contains 200% of the daily value of salt. Therefore, it is important to be moderate in their use.
How to eat anchovies
Anchovy is one of the few fish delicacies that can and should be eaten whole, along with the bones, which is very beneficial for bone tissue. According to the composition of biologically active substances, anchovy is close to anchovy, and is very beneficial for health.
For hot sauces and main dishes, add anchovies at the very beginning when you fry onions, garlic and other vegetables, and in a few minutes the anchovy fillet will dissolve without a trace.
Anchovies are also eaten in pure form or on sandwiches - they are especially good on porous bread fried to a golden crust.
In Italy, anchovies are a traditional pizza topping. In Spain, anchovy is fried and boiled, used to make sauces.
