Anchovies belong to saltwater fish and are found in warm areas. They move in schools near the surface of the water. Anchovies eat small shellfish and molluscs as well as other fish species.


Anchovies are a major source of protein and belong to fish with a low fat content (<5%), constituting a source of omega-3 fats. Omega-3 fats have heart-protective and anti-inflammatory properties, are important to eye health and reduce the risk of eye diseases. Omega-3 fatty acids also help reduce high blood pressure, and have beneficial effects on the central nervous system. Anchovies also contain a number of vitamins and trace elements, such as the fat-soluble vitamins A, D and the water-soluble B complex vitamins (B1, B2, B3, and B12). Finally, anchovies have main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine.

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