Sardine
Sardine
Sardine (/sɑːrˈdiːn/), also known as pilchard, is a common name used to refer to various small, oily fish within the herring family of Clupeidae. The term sardine was first used in English during the early 15th century and is derived from the Mediterranean island of Sardinia, around which sardines were once abundant.
Etymology
The name sardine is believed to come from the Italian island of Sardinia, where large schools of these fish were once found. This is not certain, however, as the name could also derive from the Greek word "sardinos", meaning any small fish.
Description
Sardines are small, oily fish that are typically silver in color and have a strong, distinct flavor. They are known for their high content of several important nutrients, including omega-3 fatty acids, vitamin D, and calcium.
Nutritional Value
Sardines are rich in numerous nutrients that are essential for human health. They are a great source of Omega-3 fatty acids, which are known for their heart-health benefits. Sardines also provide a good amount of Vitamin D, which is important for bone health, and Calcium, which is essential for various bodily functions.
Related Terms
- Clupeidae: The family of fish that sardines belong to.
- Omega-3 fatty acids: A type of fat that is beneficial for heart health.
- Vitamin D: A vitamin that is important for bone health.
- Calcium: A mineral that is essential for various bodily functions.
External links
- Medical encyclopedia article on Sardine
- Wikipedia's article - Sardine
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