Sardines and their Health Benefits.

The sardine is one of the most beautiful fish: in the back you can see the ebb of various colors of the rainbow, its back is bluish green, its sides and its belly are silvery white. Gill cover with golden tint and dark grooved stripes, which diverge radially from its bottom and back edges.

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In Venezuela today the sardine is constituted as a solution to eat, especially in the eastern states, since they are produced in large quantities and that is why the price is low compared to other fish. I particularly like sardines because of their great nutritional contribution.

Sardine is easily absorbed by the body and is an excellent source of protein. Sardine contains a large amount of phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, fluorine. Sardine gives the body at least 2 times more calories than white fish. Unlike saturated animal fats, unsaturated fish fats are considered the most beneficial.

It is the omega-3 fatty acids contained in fish that help prevent cardiovascular disease, reduce the risk of blood clots in the vessels and also improve blood flow in the capillaries. Sardines are very useful for future mothers.

There is evidence that eating blue fish weakens some symptoms of psoriasis, improves vision and brain function. Sardine contains a complex of vitamins, particularly vitamin D. Fish oil is 5 times more effective than vegetable oils, it lowers blood cholesterol. The fats found in the liver of the fish are rich in vitamins A and D. The muscle tissue of the fish contains B vitamins, which help the body absorb proteins.

Boiled sardines contain a high content of coenzyme Q10, which is a powerful antioxidant and is known for its benefits to the immune system.

Eating blue fish such as salmon, mackerel, herring, sardines and cod, protects against asthma. This is due to the action of omega-3 fatty acids, which have anti-inflammatory effects, and magnesium. It has been shown that people with low levels of magnesium in their bodies are more prone to asthma attacks.

Diseases such as cancer, rheumatoid arthritis, atherosclerosis, weakness of the immune system, etc., are often associated with a lack of omega 3 fats. Sardine contains nicotinic acid and vitamin D, which are also an important factor in the Healing of the bones and nervous system and promote absorption.

Sardines produce canned delights in oil. The meat tastes good, it contains protein, fat. Fresh sardines are suitable for broths, fried foods and stews. In cooked form, the meat is grayish white, dry; in fried - tender, juicy, with a characteristic sour taste. The broth is rich in transparent.

You cannot eat sardine in case of individual intolerance, as well as with gout and a tendency to deposit salts in the bones.