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Sardines from Akabane Station in Kita, Tokyo. Sardines ("pilchards") are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines are often served in cans, but can also be eaten grilled, pickled, or smoked when fresh.
In addition to essential fatty acids and protein, sardines are rich in calcium, vitamin D, vitamin B12, potassium, selenium, iron, zinc and choline, TODAY.com previously reported.
Crab, shrimp, and and sardines round out the list of fish friends that provide a decent amount of zinc. A few land neighbors—including beef, pork, and turkey—are all good sources.
There are good reasons this fish gets a lot of love from health professionals. "Salmon is among the best choices for healthy fish. It's high in omega-3s — fats that help cardiovascular and brain ...
The high omega-3 content in sardines makes them a heart-healthy food. “Numerous studies have found that omega-3s help reduce the risk of cardiovascular disease," says Largeman-Roth.
Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. [2] The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.
The South Australian sardine fishery targets Sardinops sagax and is the highest yielding single species fishery in Australia by volume. [3] The fishery employs the technique of purse seining , which contributes to the sardines' status as sustainable.
Find zinc in seeds and nuts, oysters, and dark chocolate; get vitamin D through eggs (the yolk), oily fish like salmon and sardines, mushrooms, and fortified orange juice or dairy products. 3 ...
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