Sardines belong to the family of oily fish (such as salmon, mackerel and herring) and are particularly interesting from a nutritional point of view, as they are rich in polyunsaturated fatty acids (particularly omega-3).
These omega-3s are recognised for their role in boosting the immune system, preventing cardiovascular disease and for their anti-inflammatory properties.
Sardines are also an excellent source of high-quality protein, iron, etc.
So, get cooking!
*Recipe and tips suggested by Lisa Mionnet and Nicolas Tête
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Nutrition recipe: Pissaladière with sardines
2021-04-12 17:23:00
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2021-04-15 10:12:00
2021-04-12 17:29:42
Amalia FRAIOLI
Sardines belong to the family of oily fish (such as salmon, mackerel and herring) and are particularly interesting from a nutritional point of view, as they are rich in polyunsaturated fatty acids (particularly omega-3).These omega-3s are recognised for their role in boosting the immune system, preventing cardiovascular disease and for their anti-inflammatory properties.Sardines are also an excellent source of high-quality protein, iron, etc.So, get cooking!*Recipe and tips suggested by Lisa Mionnet and Nicolas Tête
https://network.institutpaulbocuse.com/medias/image/thumbnail_192118424660b73b09d79be.jpg
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