Sardines are named after the isle of Sardinia. There isn’t actually a fish called “sardine” (funnily enough though there is one called “colin”, he used to be called “pollack” but the supermarkets thought customers were too embarrassed to ask for “pollack” so they changed its name). Sardines are a group of several types of small, oily fish related to herrings, family Clupeidae. What makes a good canned sardine? Taste of course and appearance. Good sardines should be uniform in length and width. They should have firm pinkish flesh with silvery skin, and should be tightly and evenly laid in the tin. When opened, the aroma should be mild and pleasant. Sardines can be found packed in tomato flavored sauce, mustard, vegetable oil, olive oil, brine and spring water.
If I were to list a top 10 of super foods, the sardine would be my number 1.
Sardines are one of the few foods that contain Coenzyme Q10 (CoQ10), a nutrient found the body’s cells. In a nutshell, it’s believed to have antioxidant properties and is said to enhance physical energy. Studies have also found that CoQ10 benefits those with cardiovascular diseases, particularly hypertension and congestive heart failure. In addition to CoQ10, these little nutritional powerhouses are also ample sources of vitamin B12, selenium, omega-3 oils, protein, niacin (vitamin B3), phosphorus and vitamin D. Sardines are also a good source of vitamins B2, B6, iron, zinc, and copper; a source of iodine. Sardines are also an excellent source of tryptophan, an essential amino acid.
By now, everyone is aware of the benefits of omega-3 oils to the heart and circulatory system. Omega-3 oils are also important for maintaining healthy skin. They may also protect against free radical damage which is a factor in aging skin.
Pound for pound, sardines provide more calcium and phosphorus than milk, more protein than beef steak. A 89g portion (canned in tomato sauce) contains 19g of protein and 9g of fat, of which one‐third is saturated and one third mono‐unsaturated; supplies 166 kcal, more potassium than bananas, and more iron than cooked spinach. Sardines are also extremely low in contaminants such as mercury. The bigger the fish, the more mercury it contains. Fish such as shark, swordfish, king mackerel, and tilefish, for example, contain high levels of mercury.
If you workout, sardines will provide your body with protein essential for building and maintaining muscle mass, while the omega-3s help your cardiovascular health by raising good HDL and reducing bad LDL cholesterol levels. Omega-3 oils, like the ones found in sardines, may also help speed recovery from certain sports injuries. (-:
Originally posted 2009-05-03 16:35:50.
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