The nutritional value of canned anchovies
The nutritional value of canned anchovies
Modern scientific research shows that: Anchovies contain protein, fat, carbohydrates, calcium, phosphorus, iron and trace elements such as zinc, selenium and so on. Trace elements such as zinc and selenium are beneficial to children's intellectual development. It has also been found to promote the increase of anti-infectious lymphocytes in human blood. It has also been confirmed clinically that anchovies are beneficial to improve the body's tolerance to chemotherapy. The tail fish is delicious, fresh dry sun, fried cans can not lose its delicious. Canned food produced with anchovies has always been one of the important products exported by the food industry, and it has been sold at home and abroad. Canned anchovies, must be used with eggs fish (Shanghai people commonly known as "grilled fish"). The processing procedure is very delicate. Wash the fish first, then fry, seasoning, dipping juice and other processes. After being made of anchovies, the color of the anchovies is bright, the outer layer is crispy, the meat is tender and tender, the bones are soft and tender, the salty taste is slightly sweet, and the taste is delicious.
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