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Rich in omega-3, high protein, vitamin D, calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
208
KCAL / 100G
Carbs
0g
· 0%
Protein
25g
· 49%
Fat
11.5g
· 51%
Fiber
0g
Vitamins
Vitamin D
193µg · 965% DV
B12
8.9µg · 371% DV
B3
5.7mg · 36% DV
B6
0.4mg · 24% DV
Minerals
Selenium
52µg · 95% DV
Phosphorus
490mg · 70% DV
Calcium
382mg · 38% DV
Iodine
35µg · 23% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.6g
MONOUNSATURATED
4.2g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Cook sardines quickly over high heat and avoid turning them repeatedly. Grilling them with the skin on helps hold the flesh together and retain moisture.
The fine bones in small sardines soften during cooking and are commonly eaten. For children, older adults, or anyone with swallowing difficulties, removing bones is the safer choice.
Lemon, parsley, rocket, onion salad, and olive-oil vegetables balance sardines' rich flavour. Adding wholegrain bread or boiled potatoes can make the meal more filling.
Yes. Vitamin C from lemon can support absorption of the iron in fish, while its acidity also brightens the flavour of sardines.
Their protein makes them a useful option in a post-workout meal. Before training, keep the serving modest if rich foods tend to sit heavily in your stomach.
Yes, but a large rich meal close to bedtime may worsen indigestion or reflux in some people. A moderate portion with salad or cooked vegetables is usually a lighter approach.
Raw sardines are best cooked on the day of purchase and should generally be used within one to two days when refrigerated properly. Cooked grilled sardines usually keep for two to three days in a covered container in the fridge.
Yes. Cool them fully, pack them in an airtight container or freezer bag, and freeze promptly. Defrost in the refrigerator rather than at room temperature, and do not refreeze thawed fish.
Both provide high-quality protein, but sardines are small fish and are generally considered a lower-mercury choice than larger predatory fish. Eating sardines with their soft bones can also contribute calcium.
People with a fish allergy should avoid sardines. Those with gout or elevated uric acid may need to limit them because sardines are rich in purines; personalised advice from a clinician or dietitian is appropriate.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.