Anchovies are different in size. Generally speaking, each100g of fresh fish contains about 74.5g of water and 452.2kJ of calories, protein14.3g of fat, 20mg of vitamin B, 2.2mg of niacin, 0/100g of calcium, and 0.00 mg of fat. The nutritional characteristics of anchovies are that the contents of calcium, phosphorus, iron, zinc, selenium and other trace elements are particularly high, which is beneficial to the physical and intellectual development of children.

Because the nutritional components of anchovies are different from those of ordinary fish, they are rich in minerals, especially trace elements. In recent years, experts have conducted extensive research on this fish and found that anchovies have the ability to promote human anti-infection, which is beneficial to improve human tolerance to chemotherapy. Therefore, experts especially advocate that patients with cancer and chemotherapy should eat more anchovies. Traditional Chinese medicine believes that anchovies enter the spleen and stomach meridian, which has the effects of invigorating the middle energizer, purging fire and detoxicating, promoting blood circulation and strengthening the spleen. Can be used for treating digestive dysfunction, weakness after illness, furuncle, hemorrhoids and fistula.

Because anchovies are warm and help fire, eating more is easy to cause hot sores.