The researchers analyzed the nutritional content of three popular fish types - sardine, anchovy, and mackerel. They found that all three fish are high in protein, with varying levels of fat and moisture. The fish also contain important minerals like magnesium, calcium, iron, zinc, copper, and manganese. Palmitic acid was the most common saturated fatty acid, while oleic acid was the most abundant monounsaturated fatty acid. DHA was the main polyunsaturated fatty acid, with sardines having the highest levels. The amino acid compositions were similar among the three species, with high levels of glutamate, lysine, leucine, and aspartate. Anchovy had higher amino acid content compared to the other two species.