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Baked sardines coated in rice flour Calories
Omega-3 source, gluten-free coating, baked
CALORIES
GI
POTASSIUM
FIBER
Baked sardines coated in rice flour Nutrition Facts
Selected: 100 g
185
KCAL / 100G
Carbs
7.2g
· 15%
Protein
18.5g
· 39%
Fat
9.8g
· 46%
Fiber
0.5g
Baked sardines coated in rice flour Vitamins & Minerals
Vitamins
B12
8.9µg · 371% DV
B3
3.8mg · 24% DV
Vitamin D
4.3µg · 22% DV
B6
0.34mg · 20% DV
Minerals
Selenium
38µg · 69% DV
Phosphorus
280mg · 40% DV
Calcium
320mg · 32% DV
Iodine
35µg · 23% DV
Baked sardines coated in rice flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked sardines coated in rice flour Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked sardines coated in rice flour Contain Allergens?
No known major allergens
Which Diets Is Baked sardines coated in rice flour Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Baked sardines coated in rice flour Fat Profile
SATURATED
2.3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
2g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Baked sardines coated in rice flour
Baked sardines coated in rice flour — Frequently Asked Questions
How many calories are in baked sardines coated in rice flour?
Baked sardines coated in rice flour provide 185 calories per 100 g. A 100 g serving also contains 18.5 g of protein, 7.2 g of carbohydrates, and 9.8 g of fat.
Are baked sardines coated in rice flour gluten-free?
Yes, baked sardines coated in rice flour are listed as compatible with a gluten-free diet. They are also suitable for pescatarian, Mediterranean, flexitarian, and keto eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.