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Medical Forum / General / Nutrition / August 2004sardine and anchovy PUFA content
I'm looking to compare the PUFA content of sardines and anchovies. I found the info I needed on ancovies in the USDA database but for sardines they only list canned ones. Anyone knows where I can find the FFA profile of raw sardines. Cheers Kostas PolyzonisAnyone who believes that the laws of physics are mere social conventions is invited to try transgressing those conventions from the windows of my 7th floor apartment. Alan D. Sokal To reply by private e-mail type replace invalid with gr I think "sardine" is a generic term for a small example of the herring family of fish, from which one might then deduce content. Also, if canned content is given, comparing it to the canned version of a known fresh fish might suggest how to make conclusions about content as to how canning might affect final levels. >I'm looking to compare the PUFA content of sardines and anchovies. I found >the info I needed on ancovies in the USDA database but for sardines they [quoted text clipped - 9 lines] > >To reply by private e-mail type replace invalid with gr > I think "sardine" is a generic term for a small example of the herring > family of fish, from which one might then deduce content. I doubt that. French has a word for sardine (sardine) and another one for herring (hareng), even when both are fresh, so they are different fish. Sardine is found in the whole mediterranea, which is not the case of herring IIRC. Maybe they're related, but it's really not the same fish. > Also, if canned content is given, comparing it to the canned version of a known fresh fish > might suggest how to make conclusions about content as to how canning > might affect final levels. The problem is that sardine is *always* canned along with oil (usually olive), while herring is usually in brine. The point of doing that is to get olive oil sardine confit. But this also means the canned version is completely different from the non-canned version as far as pufa are concerned. I tried looking up on French sites, but they don't list these data either. They list them along with the other fat fish and they are rich in omega-3, but that's about all the information I could find. >> I think "sardine" is a generic term for a small example of the herring >> family of fish, from which one might then deduce content. [quoted text clipped - 3 lines] >Sardine is found in the whole mediterranea, which is not the case of herring >IIRC. Maybe they're related, but it's really not the same fish. Sardine seems to be used as a fairly general term, used for a range of fish -- sometimes including anchovies. So if the OP is interested in a specific product, he might do well to contact the supplier. bob "> The problem is that sardine is *always* canned along with oil (usually > olive), while herring is usually in brine. The point of doing that is to get > olive oil sardine confit. But this also means the canned version is > completely different from the non-canned version as far as pufa are > concerned. Sardines in the stores in the USA are as likely in water as oil. Indeed, it is only the 2 dollar King Oscars that are in olive oil. Brunswick Sardines in Lousiana Hot sauce has no oil. Thai canned Sunny Sea in tomato sauce has no oil. Ocean fish steaks in soybean bean oil is herring. Bumble Bee of Poland sardines in hot sauce has oil. >I doubt that. French has a word for sardine (sardine) and another one for >herring (hareng), even when both are fresh, so they are different fish. >Sardine is found in the whole mediterranea, which is not the case of herring >IIRC. Maybe they're related, but it's really not the same fish. The truly defining characteristic is whether they can be used to cut down the mightiest tree in the forest. Steve Turner > I'm looking to compare the PUFA content of sardines and anchovies. I found > the info I needed on ancovies in the USDA database but for sardines they > only list canned ones. > Anyone knows where I can find the FFA profile of raw sardines. Not exactly what you need: http://www.pharmacist.com/pdf/omc/OMC_Omega_Fatty.pdf PUFA is an acronym I will forget as soon as I hit the send key ;) Frank The Sceptical Chymist <polyzoni@otenet.invalid> wrote in message cgno2g$r59$1@usenet.otenet.gr... >I'm looking to compare the PUFA content of sardines and anchovies. I found >the info I needed on ancovies in the USDA database but for sardines they [quoted text clipped - 4 lines] > >Kostas Polyzonis Thanks to everybody who replied, especially Frank Logullo who provided an interesting link. I'm just looking for some variety in my diet. Grilled salmon stake once a week is fine but I thought I'd try some more fishes. Sardines and european anchovies are two I can get fresh in the local market, so I wanted to get a semi-quantitative feel for their omega-3 content. As to whether sardines is a species or not you might find the following article interesting: http://www.washingtonpost.com/wp-dyn/articles/A54441-2004May25.html Not exactly primary sources but well written and enlightening just the same... Kostas Polyzonis Anyone who believes that the laws of physics are mere social conventions is invited to try transgressing those conventions from the windows of my 7th floor apartment. Alan D. Sokal To reply by private e-mail type replace invalid with gr > I'm just looking for some variety in my diet. Grilled salmon stake once a > week is fine but I thought I'd try some more fishes. Sardines and european > anchovies are two I can get fresh in the local market, so I wanted to get a > semi-quantitative feel for their omega-3 content. It was interesting. My wife cooked shrimp last night - see you have to eat 11 oz. to get one gram of oil. Cooked them in a lot of garlic/butter. Tasted great but she probably negated the positive oil effect ;) Frank Canning is unlikely to change significantly the concentration of PUFA's except insofar as the removal of bones or skin changes the relative composition. Also, keep in mind that the exact type of fish, where it's grown, and what it has been feeding upon also affect composition. The bottom line is that the differences between fresh and canned fish depend on many thinsg other than the heat process. Rich Mateles > I'm looking to compare the PUFA content of sardines and anchovies. I found > the info I needed on ancovies in the USDA database but for sardines they [quoted text clipped - 9 lines] > > To reply by private e-mail type replace invalid with gr |
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