Sardines
Sardines
Sardines (/sɑːrˈdiːnz/), also known as pilchards, are a group of small, oily fish within the herring family, Clupeidae. They are commonly found in the Atlantic, Pacific, and Mediterranean seas.
Etymology
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.
Description
Sardines are small, elongated fish with a silver skin and a distinctive, rich flavor. They are typically between 15 and 20 centimeters in length, but can grow up to 25 centimeters. Sardines are known for their high content of omega-3 fatty acids, vitamin D, and calcium.
Related Terms
- Omega-3 fatty acids: A type of polyunsaturated fat that is beneficial for heart health.
- Vitamin D: A fat-soluble vitamin that is naturally present in very few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis.
- Calcium: A mineral found in many foods. The body needs calcium to maintain strong bones and to carry out many important functions.
- Clupeidae: A family of fish which includes other species such as herrings and anchovies.
See Also
External links
- Medical encyclopedia article on Sardines
- Wikipedia's article - Sardines
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