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Anchovies

In season all year

Food Description:

"Salty and hairy" is what they're usually called. These little fish, approx 3cm long, should be used to flavour a meal only.

General Information:

Category: Seafood - Finfish
To Buy: Usually bought in cans or jars packed in olive oil or spring water.
To Store: Store in a cool dark cupboard - and check the expiry date.
Tips and Tricks: Drain any excess olive oil on absorbent paper before using. Five anchovies is approximately one serve. Any more than this at one sitting and the high sodium levels would outweigh any other benefits.

Nutrition (Per serve):

Weight (grams): 20
Carbohydrates, g: 0.0
Fat (g): 1.8
Monosaturated Fat , g: 0.7
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 152
Protein (g): 5.1
Saturated Fat, g : 0.4
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very low

Cooking:

Cooking Tips: Use as a condiment and add tiny pieces to add piquancy to your dishes. Delicious with tomato.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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