We’re excited to share a new publication from the Dried Fish Matters project. The paper, “Nutrient and Heavy Metals Composition of Dried Fish Varieties from Bangladesh”, authored by Huan Sun, Derek S. Johnson, and Rotimi E. Aluko, looks at the nutritional benefits and heavy metal content of commonly eaten dried fish in Bangladesh.
The study found that white sardine and Ganges River sprat are both excellent sources of essential nutrients, like calcium, potassium, iron, zinc, and vitamins, making them ideal for improving nutrition, especially in vulnerable populations. These varieties also have higher levels of omega-3 fatty acids (EPA and DHA), which are great for heart health. On the other hand, freshwater barb, while nutritious, has higher sodium levels and lower protein quality. However, when fermented, FB becomes easier to digest and gains more beneficial free amino acids. Medium and large dried fish varieties like Bombay duck and ribbon fish are also nutritious but come with higher cholesterol and saturated fats, which may limit their health benefits.
The research suggests increasing the consumption of white sardine and Ganges River sprat to improve nutrition, particularly for communities that rely on dried fish. The study also highlights how fermentation can improve the nutritional value of other dried fish.
To read the full paper, click here.