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.
Anchovies fillets in olive oil
Net weight 45gr
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.
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