Anchovies
Anchovies
Anchovies (/ˈænˌtʃoʊviːz/ AN-choh-veez) are a type of small, common salt-water forage fish in the family Engraulidae that are used as human food and fish bait.
Etymology
The word "anchovy" comes from the Spanish word "anchoa", which is derived from the Greek "ἀφύη" meaning "flower" or "bloom". This is likely due to the fish's blooming or flowering behavior when they spawn.
Medical Relevance
Anchovies are rich in Omega-3 fatty acids, which are known to have numerous health benefits, including reducing inflammation and lowering blood pressure. They are also a good source of protein, Vitamin D, and Calcium.
Anchovies are also high in Sodium, due to the salting process they undergo during preparation. This can be a concern for individuals with Hypertension or other conditions that require a low-sodium diet.
Related Terms
See Also
External links
- Medical encyclopedia article on Anchovies
- Wikipedia's article - Anchovies
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski