Description

Anchovies are rich in omega-3 fatty acids, which offer powerful benefits for your heart. Studies show they may reduce your triglyceride levels, slow the buildup of plaque in your arteries, and reduce your blood pressure. They may also lower your risk of stroke by reducing blood clotting.

The origins of this gastronomic product date back to the Romans, who produced a sauce very similar to today’s colatura, called garum.

The recipe was then somehow recovered in the Middle Ages by the monastic groups present on the Amalfi Coast, which in August used to preserve the anchovies in salt in wooden barrels with the staves unglued and placed between two beams, called mbuosti; under the action of the salt, the anchovies lost liquids that came out between the cracks of the barrels.

Product details

Anchovies fillets in olive oil

Net weight             80gr

Ingredients            Anchovies 56%, olive oil, salt.

The most important nutritional characteristics

– Omega 3

– source of potassium, selenium, calcium, vitamin B12, niacin and phosphorus.

– Good for heart and arteries.

– Gluten free

– Without dyes

– calcium, which is important for bone and tooth health and for transmission of the nerve impulse.

– iron, important for the production of red blood cells.

The average nutritional values ​​per 100gr of product

Energy 760 Kj – 182 Kcal

Fat 7.9 g;

of which: saturated fatty acids 1.3 g;

Carbohydrates 0.0 g;

of which: sugars 0.0 g;

Fiber 0.0 g;

Protein 28.0 g;

Salt 7.5 g.

Conservation methods

Store in the refrigerator between 5 ° and 12 ° C. They must be kept in a cool or refrigerated place. Once opened, can be stored in the refrigerator for several days, as long as the anchovies remain covered with oil, in order to keep all their flavor.