Anchovy

The anchovy is the kind of sea fish relating to group seldevy. This small small fish of gray-blue color, its length, usually, makes from 10 to 15 see the Anchovy is found in sea coastal waters of both hemispheres of the earth and contains about 15 types. The anchovy European or an anchovy who is caught in the Black, Mediterranean, Azov and Baltic seas is more familiar to us.

Useful properties and caloric content of anchovies

On nutritiousness of fillet of anchovies costs at one step with meat, on contents level in it high-valuable protein. Does not contain carbohydrates of fillet of an anchovy at all.

The main indicators of nutritional value in 100 g of anchovies are given below:

• Proteins – 20,1 g;
• Fats – 6,1 g.

Caloric content of anchovies is rather high: it makes 135 kilocalories. Including, it is the share of proteins 80 and fats of 55 kilocalories.

As well as all sea fish, anchovies are vitamin-rich also minerals. Especially there is a lot of in fillet of an anchovy of iodine and phosphorus.

Fillet of an anchovy contains such substances in the structure:

• Polyunsaturated fatty acids;
• Vitamins;
• Microelements;
• Macrocells.

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

• Vitamin A;
• Vitamins of the B(B1, B2, B3, B5, B6, B9, B12 group);
• Vitamin E;
• Vitamin K;
• Vitamin D.

Existence macro - and microelements as a part of fillet of an anchovy is presented by the wide list:

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

The anchovy is the best source of vitamin D which regulates calcium-phosphorus exchange in an organism, this vitamin is especially necessary for children for normal development and growth. The vitamins of group B and irreplaceable amino acids which are contained in fillet of anchovies are necessary for normal work of the nervous and alimentary system. Anchovies contain antioxidants which regulate sugar level in blood.

Fresh anchovies and dried contain Omega-3 fatty acids, irreplaceable for the correct work of all immune system of the person. Besides, substances as a part of this product remove inflammations and reduce cholesterol level in blood. Anchovies are especially useful to health of such bodies and systems of the person:

• Thyroid gland;
• Skin;
• Mucous membranes;
• Nervous system;
• Alimentary system.

The regular use of fresh anchovies and dried is good prevention of cardiovascular diseases.

Thus, having summed up the result of advantage of this product for the person, it is possible to designate the list of the medicinal properties characteristic of anchovies:

1. Lowers cholesterol level in blood;

2. Warns cardiovascular diseases;

3. Raises a men's potentiality;

4. Interferes with formation of blood clots;

5. Recovers a normal heart rhythm;

6. Improves a lipidic profile;

7. Prevents formation of malignant tumors.

Use of an anchovy

Except high tastes of juicy and gentle fillet of an anchovy, its main value consists in improbable fat content and nutritiousness. Along with it, anchovies are perfectly acquired by an organism. Such food does not create weight in a stomach and does not lead to a set of weight. Fillet of anchovies can become excellent option of food for elderly people and children.

Anchovies are familiar to mankind for a long time. Ancient Greek historians describe anchovies as profitable goods of trade and call the second bread. Romans and Greeks fell in love with anchovies for their fat content, gentle meat and special taste with an easy slightly bitter taste. Dried anchovies in a salty look are highly appreciated since antique times, and in our times they won love and appreciation in all segments of the population.

Ways of culinary processing of fillet of anchovies there is a set:

1. Drying (jerking);

2. Frying in anchovy fillet batter;

3. Smoking;

4. Suppression;

5. Farshirovka of anchovy fillet olives;

6. Baking;

7. Anchovy fillet paste.

At a provyalivaniye of fish the acquaintance all a dried anchovy turns out. Salty anchovies love many as fine addition to beer. However, in this case, it is necessary to be careful and to understand that the advantage of a product in such combination loses the relevance.

You should not abuse salty anchovies, their nutritional value and useful properties are lost when salting. The dried anchovy also should not make the main part of a diet of the person. Much more usefully will also cook more tasty fillet of anchovies in an oven or to extinguish.

The combination of fillet of anchovies with vegetables will be the most correct combination of products, according to norms of healthy food. In this case, the advantage of the fish rich with nutrients and vitamins will be maximum.

Contraindications and harm from the use of anchovies

Anchovies do not bear any harm to health, except for cases of individual intolerance of this product. Thus, fillet of anchovies, at the correct culinary processing, bears only advantage for health of the person.

Cases of individual intolerance of this product, in case of hypersensitivity of an organism to it can make an exception. Most often, allergic reaction and intolerance arise at considerable consumption of dried anchovies and salty.

Besides, danger can present the excessive use of salty anchovies in the dried form, especially, in a combination them with a large amount of beer.