Besides Being Practical, This Is The Reason For The Importance Of Consumption Of Canned Fish

Illustration of canned fish (istockphoto)

Canned fish are a practical, durable, easy to process, and often a savior when they want to cook with time. However, canned fish are often considered unfavorable by some people because they are less fresh and far from nutritious.

However, it should be noted that canned fish are healthy foods with many nutrients in them. The intake of canned fish nutrients is very beneficial for the body and can be obtained at affordable prices.

Canned fish is a great way to fulfill recommendations and get the nutrition you need in an affordable way, said diet nutritionist Frances Largeman-Roth, quoted from Today, on Wednesday, August 13, 2025.

As for the various important nutrients in canned fish that are good for the health of the body, you can see below.

1. Kaya omega-3

Omega-3 fatty acids are an essential type of fat that is needed by the body. To get omega-3, you have to eat foods that contain it, because the body does not produce it yourself.

In canned fish, omega-3 content is very abundant, ranging from anchovy, salmon, sardines, to tuna. Omega-3 functions to support heart health and help relieve joint pain.

Some canned fish, such as sardines, contain high omega-3 fatty acids, including DHA and EPA, said another nutritionist, Zenker.

2. Sources of vitamin D and calcium

Vitamin D is useful for supporting bone health to maintain the immune system. Vitamin D and calcium are contained in canned fish such as tuna, salmon, trout, and sardines.

The canned fish is a complete source of vitamin D3 food, which supports the health of immunity, bones, and teeth, as well as the function of hormones, Zenker said.

3. High protein content

Canned fish also contain high protein. The source of canned fish protein, especially on sardines is quite high, so it is often recommended as a good and easy-to-come source of protein, and can be an alternative to healthy food.

Therefore, consuming canned fish is highly recommended, but it is enough two to four times a week. This is to obtain nutrition properly and reduce exposure from the heavy metal contained in it.

"I suggest eating it twice to four times a week, varying between sardines, salmon, and anchovies to diversify the intake of micronutrients and minimize exposure to heavy metals," concluded nutritionist Louisa Mason, MS, RDN.