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USDA Nutrients - Fish, anchovy, european, raw

Identifier

012452

Type of Spiritual Experience

Background

From Wikipedia

 

Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable with more slender fish in northern populations.

A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones en vinagre, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac.

 

Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available, as is anchovy essence. Fishermen use anchovies as bait for larger fish, such as tuna and sea bass

A description of the experience

Basic Report:  15001, Fish, anchovy, european, raw
Nutrient values and weights are for edible portion

Anchovies are high in minerals and fatty acids

Nutrient

Unit


Value per 100 g


oz
85g

Water

g

73.37

62.36

Energy

kcal

131

111

Protein

g

20.35

17.30

Total lipid (fat)

g

4.84

4.11

Carbohydrate, by difference

g

0.00

0.00

Fiber, total dietary

g

0.0

0.0

Sugars, total

g

0.00

0.00

Minerals

Calcium, Ca

mg

147

125

Iron, Fe

mg

3.25

2.76

Magnesium, Mg

mg

41

35

Phosphorus, P

mg

174

148

Potassium, K

mg

383

326

Sodium, Na

mg

104

88

Zinc, Zn

mg

1.72

1.46

Vitamins

Vitamin C, total ascorbic acid

mg

0.0

0.0

Thiamin

mg

0.055

0.047

Riboflavin

mg

0.256

0.218

Niacin

mg

14.024

11.920

Vitamin B-6

mg

0.143

0.122

Folate, DFE

µg

9

8

Vitamin B-12

µg

0.62

0.53

Vitamin A, RAE

µg

15

13

Vitamin A, IU

IU

50

42

Vitamin E (alpha-tocopherol)

mg

0.57

0.48

Vitamin K (phylloquinone)

µg

0.1

0.1

Lipids

Fatty acids, total saturated

g

1.282

1.090

Fatty acids, total monounsaturated

g

1.182

1.005

Fatty acids, total polyunsaturated

g

1.637

1.391

Cholesterol

mg

60

51

Other

Caffeine

mg

0

0

 

 

The source of the experience

USDA National Nutrients database

Concepts, symbols and science items

Concepts

Symbols

Science Items

Activities and commonsteps

Commonsteps

References