Anchovies contain 12% fat with all the benefits of oily fish.

The meat of the anchovy contains hardly any carbohydrates and stores iron, sodium, potassium, phosphorus, calcium, and vitamins A and B.

This nutritional gold mine contains proteins of high biological and dietary value that play a very important role in terms of quality, as they have the particularity of reducing blood fats, especially cholesterol.

Anchovies also prevent platelets from aggregating on the walls of blood vessels, so they play a prominent role in the prevention of cardiovascular diseases.

The combination of three factors—good digestibility, high-quality amino acids from proteins, and an abundant content of vitamins and mineral salts—along with the high value of its highly unsaturated fats, makes anchovies an exceptional food.