Many people often think of milk as the main source of calcium, but small fish that can eat bones are also a very abundant source of calcium.
Among them, anchovies are considered a type of fish that supplements calcium, is easy to process and suitable for many families.
Anchovies are small in size, with soft bones, so they can be eaten whole after processing. This bone itself contains a significant amount of calcium, which helps the body naturally absorb minerals.
Compared to many other types of seafood, anchovies are reasonably priced, easy to find at markets or supermarkets all year round. This is an advantage that helps anchovies become a popular choice in daily meals.
One of the reasons why anchovies are considered easy to prepare is because this type of fish can be used in many different dishes. Fresh anchovies can be braised with pepper, braised sweet and salty, cooked in sour soup or crispy fried.
Meanwhile, dried anchovies are often roasted, braised with peanuts, made into salads or cooked into broth. Anchovies dishes do not require complex cooking techniques, and are suitable for people with little time to prepare meals.
In addition to calcium, anchovies also provide high-quality protein, omega-3, vitamin D and many other minerals. Vitamin D plays an important role in supporting the body to absorb calcium more effectively.
Therefore, adding anchovies to the menu not only helps increase calcium but also contributes to improving bone and joint health, especially for the elderly, postmenopausal women and children in the development stage.
To maximize the nutritional benefits of anchovies, priority should be given to low-fat cooking methods such as steaming, braising or cooking soup. At the same time, anchovies should be combined with green vegetables, tofu and vitamin C-rich foods to create a balanced meal.
For dried anchovies, it should be noted that the salt content is relatively high, so it should not be used too much, especially in people with high blood pressure.
Anchovies are one of the types of fish rich in calcium, easy to process and suitable for many people. Supplementing anchovies into the menu reasonably can contribute to improving bone and joint health and improving nutritional quality for the whole family.
