Anchovies and sardines in sea salt Karagunis were prepared in the way used by the ancient Greeks, in order to keep the fish in an edible state for as long as possible. This very old process of canning fish is still used today for the preparation of sardines and anchovies, as a special and delicious product. Karagunis sardines and anchovies are completely without additives.
Before use, the fish should be washed well to remove all sea salt. It is recommended to pour olive oil and balsamic vinegar over fish, in order to make the taste more complete. Anchovies, compared to sardines, have a more intense taste and that is why culinary enthusiasts add small amounts of anchovies to dishes, so as not to overpower the taste of other ingredients.
Although these fish are small, they are rich in nutrients and their consumption brings many benefits. They contain healthy fatty acids, proteins, B vitamins, potassium, iron, calcium, phosphorus, vitamin D…
One of the many benefits of consuming sardines and anchovies are:
Reducing the risk of cardiovascular diseases
These types of fish contain large amounts of omega-3 fatty acids, healthy unsaturated fats that help prevent inflammation and cardiovascular diseases. Also, large amounts of essential minerals such as calcium and magnesium regulate blood pressure and circulation. Niacin, better known as vitamin B3, helps lower cholesterol and triglycerides.
Good for bone health
Calcium, magnesium and phosphorus found in herbs and sardines help the body maintain and improve bone health and growth. Consumption of these fish is especially recommended for people who work out.
Beneficial for metabolism and tissue regeneration
The abundance of protein that these fish contain is conducive to the normal functioning of metabolism and tissue regeneration. Proteins help to start the healing processes in the body, especially when an injury is present.
They help in weight loss
These fish are well known by the fact that they have few calories and a lot of protein. High amounts of protein give a feeling of satiety and at the same time limit calorie intake. Also, fish proteins are much easier to digest and better absorbed as nutrients.
