Scientific Name :

Engraulis Encrasicolus

Medicinal Value :

Reduces risk of heart disease and cancer, lowers blood pressure and cholesterol, lessens menstrual pain and decreases rheumatoid arthritis.

Nutrient Value :

This food is a good source of Calcium, Iron and Phosphorus, and a very good source of Protein, Niacin and Selenium. Anchovies also contain the highest concentrations of omega-3 fatty acids.

Culinery and Other Values :

Anchovies are used in various appetizers, sauces and dishes.

Glossary :

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