Sardines

The common names "sardine" and "pilchard" refer to a variety of tiny, oily feed fish of the Clupeidae herring family. The word "sardine", which is derived from the Italian island of Sardinia, where sardines were previously in great abundance, was first used in English in the early 15th century. Some sardines or pilchards have flesh that is a reddish-brown hue, like some types of red sardonyx or sardine stone. This term stems from the Greek word sardion, which means "red", and is possibly related to Sardis, the ancient Lydian capital located in what is now western Turkey. However, the name can refer to the ancients' familiar reddish-pink sard (or carnelian) gemstone.

One naturally occurring source of seafood that is high in omega-3 fatty acids is sardines. This fish has long, oval-shaped scales and is covered with silver. Fish meat has a distinctive flavor and is rich in protein, and omega-3 fatty acids. Due to their anti-inflammatory qualities, omega-3 fatty acids are known to help prevent heart disease in addition to having numerous other health advantages. One of the best natural sources of omega-3 fatty acids, which have been linked to a number of health advantages including decreasing blood pressure, preventing blood clots, and increasing heart health, is sardines.

Additionally a great source of vitamin B-12, is sardines. This vitamin helps the body produce energy and enhance the cardiovascular system. Sardines also include a healthy amount of vitamin D and B-12, both of which are crucial for bone health. Because of their rich nutritional makeup, sardines efficiently improve eyesight, reduce inflammation, prevent blood clotting, fight cancer, and successfully prevent heart disease. Fish that have plenty of calcium and phosphorus are healthier. Sardines are now recognized as a food that supports bone health.