The sardine is a very common species along the Spanish coast. It is caught with nets, especially the purse seine (traíña) and the gillnet called "sardinal"
The sardine is rich in protein, fatty acids, omega-3, phosphorus, selenium, vitamin B12, niacin, B6, riboflavin and vitamin D.
Along with anchovies, are the blue fish par excellence. The lipid content, close to 8% of edible portion, varies considerably depending on the time of capture.
The contribution of omega-3 polyunsaturated fatty acids, per serving, almost covers 100% of the nutritional objectives recommended for the daily intake of the population. Proteins, of high biological value, make a significant contribution to the daily protein intake
With regard to minerals, phosphorus is the major trace element, a serving of sardines covers 93% of the recommended daily intakes (IR/day) for men and women. In addition sardines are a source of selenium, a mineral that contributes to the maintenance of nails and hair in normal conditions.
Among the vitamins are some of the B group such as B12, B6, niacin and riboflavin. Sardines also contain significant amounts of vitamin D, which contributes to the normal absorption and utilization of calcium and phosphorus
