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Analyzing data from participants all over the world, the researchers looked for both fatal and non-fatal coronary heart disease, including things like heart attack, stroke, cardiac arrest, and more. They also took into account things like family history, dietary intake, and notably, fatty acid levels.
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So, is one healthier than the other? Sardines are higher in protein, calories, and fat per serving, and they contain more vitamin B12 as well as trace minerals like magnesium, zinc, iron, and phosphorous. Canned anchovies have five times more sodium than sardines, due to their unique processing. However, anchovies are a bit more nutrient-dense than sardines thanks to their small size.
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Blood pressure is one of those metabolic health markers you probably don’t think too much about unless you have a specific concern. Part of the reason people often ignore this factor until it’s pressing is that you have to measure your levels to know whether or not it should be a focus point, be it at the doctor or at home.
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Analyzing data from participants all over the world, the researchers looked for both fatal and non-fatal coronary heart disease, including things like heart attack, stroke, cardiac arrest, and more. They also took into account things like family history, dietary intake, and notably, fatty acid levels.
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There are various types of sardines and anchovies caught around the world—from the Engraulis encrasicolus anchovies of Europe and Africa to the Sardinops melanostictus sardines of Japan—and each has unique qualities. In general, though, sardines (6-12 inches) are larger than anchovies (4-10 inches). They also tend to be lighter silver in color, while anchovies can have darker scales tinged with blue or green.
Sardines and anchovies have a similar nutrition profile, though sardines tend to be slightly higher in protein, fat, and calories1.
Both fish have a mild fishy flavor and firm texture when eaten fresh. However, “as soon as you can them, they become different products,” Bart van Olphen, the co-founder of Sea Tales and author of The Tinned Fish Cookbook, tells mindbodygreen.
That’s because while sardines are lightly smoked or cooked before going in the can, anchovies are cured in salt for months. This salt curing is what gives canned anchovies their brown appearance and salty bite: When eaten fresh from the water, they’re actually more comparable to sardines.
You can find anchovies and sardines canned in water or oil (most often olive oil or vegetable oil), served whole or as boneless, skinless filets—sometimes with added flavorings like garlic or chili.
Canned sardines have a shelf life of upward of four to five years, while cured anchovies tend to last about a year. Because of their curing process, van Olphen notes that anchovies should be stored in the refrigerator, not the pantry.
Canned sardines should be enjoyed within a day of opening2, but opened anchovies will stay good for up to two months.
Here’s a deeper dive into each fish and how to use it.
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Emma Loewe
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Beyond the basics, taking brain supplements may help you elevate your brain health and foster a blossoming environment for creative thought to take place.*
The idea of brain supplements may seem a bit strange at first: How could a tiny capsule make your brain work better? Well, that’s not exactly the mechanism.
Instead, you’re feeding your brain important nutrients or bioactives that you may not be getting in your every day diet, those being ingredients that directly benefit overall brain health and function.
As neurophysiologist Louisa Nicola, founder of Neuro Athletics told mbg, two important ones are creatine and omega-3s.
In addition, keep an eye out for targeted nutrients like citicoline which is critical for neurotransmitter production and neuronal health and function and resveratrol which helps to increase blood flow to the brain and enhance processing speed, verbal memory, and cognitive task performance.*
Not sure where to find a trustworthy brain supplement to support your creative endeavors? Shop our top picks here to learn more.
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Hannah Frye
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Extra virgin olive oil is rich in oleic acid, a type of MUFA, and retains a high level of nutrients such as vitamin E, phytosterols, and at least 30 phenolic compounds11 (many of which function as antioxidants), thanks to its low level of processing. In terms of proven health benefits, “it’s the best researched oil we have,” says Nielsen.
Studies12 show that olive oil serves as a protective factor against cardiovascular disease by reducing LDL cholesterol and raising beneficial HDL cholesterol, curbs inflammation, and may even help bolster intestinal health by promoting optimal microbial biodiversity and balance within the gut (the polyphenol oleuropein seems to function as a prebiotic).
Olive oil has also been linked to “incredible mental health benefits13, including reduced stress, improved mood, and reduced risk of neurodegenerative disease,” says Naidoo, “largely due to its high polyphenol content, which reduces inflammation and fights the damaging effects of oxidative stress.”
Consuming more olive oil—especially in place of other fats—could even extend your life14, according to some research.
EVOO’s high levels of polyphenols also help it resist degradation and oxidation when heated—and, while levels of these compounds go down a bit after cooking, there are still enough left to confer meaningful benefits, according to one study15. A good EVOO rich in polyphenols will taste fresh, a bit grassy, and pleasantly peppery.
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Stephanie Eckelkamp
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