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Sardines Health Benefits

Published 6/19/13

What Are Sardines? 

Since the 15th century, the name sardine, also known as pilchards, is the common name used to refer to a variety of small, oily fish within the large hrring family called Clupeidae. The term sardine or pilchard is not specific and depends on the geographic region. In the United Kingdon, pilchards under 6 inches are known as sardines while longer fish are referred to as pilchards. According to the Food and Argiculture Organization of the United Nations (FAO), there are up to twenty-one different species of fish that are referred to as sardines around the globe. 

Sardine Health Benefits

Sardines are rich in vitamins and minerals and are commonly consumed by humans either grilled, pickled or smoked fashions. One serving of sardines can provide as much as 15% of the DV of vitamin B2, 150% the DV of vitamin B12, 25% the DV of niacin, and small amounts of vitamin D, calcium, and some protein. Sardines are also rich in phosophorus, calcium, potassium, and omega-3 fatty acids. The omega-3 fatty acids help reduce the risk of cardiovascular disease while also helping lower blood sugar levels.

Since sardines are small fish and as a result so low on the food chain, they are relatively low in contaminants, such as mercury, compared to larger fish more commonly consumed by humans. 

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