With the difficulties caused by inflation, new consumers are (re)discovering sardines and their benefits, not only for the wallet, but also for health. The very reasonable cost of a can of sardines and their ease of preservation make them a practical food for home cooking. Easily usable, they represent a source of quality protein. The Agency for Food, Environmental and Occupational Health & Safety (ANSES) also recommends consuming them more regularly, at least once a week for oily fish.
Benefits supported by science
Sardines are in fact one of the oily fish that are of interest to scientific research and nutrition specialists alike. These species are well known for their omega-3 unsaturated fatty acid content. These are essential for the proper functioning of our brain, but are also involved in other mechanisms.
Eating a tin of sardines (more than) covers the recommended daily intake of omega-3. Even when they are prepared in oil, you should not throw it away thinking you can cut down on calories. You just need to recycle. In a tin of sardines, nothing is wasted!
The oil can be used in other recipes (to make a flavored vinaigrette, for example). This allows you to enjoy all the benefits contained in a small can. The bones are also completely edible and provide a significant amount of calcium.
A sustainable choice
Science has identified several nutrients contained in sardines that are also valuable for our bones. The calcium in the bones, as well as the vitamin D and phosphorus contained in these fish, are valuable for our health.
It is therefore particularly beneficial to take advantage of these nutrients when there is a lack of sun during the winter months. Tinned sardines can be used to prepare a wide variety of hot or cold dishes in the blink of an eye. Eating healthy and balanced food without breaking the bank is almost too easy with sardines.
Compared to other oily fish, sardines can also be chosen in a more environmentally friendly way. You can opt for locally produced sardines from more responsible fisheries. This also reduces our exposure to certain chemical pollutants that can accumulate in fish fat.
