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Rich in omega-3, high protein, contains calcium for bone health
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
22.7g
· 49%
Fat
10.5g
· 51%
Fiber
0g
Vitamins
Vitamin D
193µg · 965% DV
B12
8.9µg · 371% DV
B3
5.5mg · 34% DV
B2
0.23mg · 18% 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 3
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
2.4g
MONOUNSATURATED
3.8g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Transfer leftover sardines from the can to a covered glass or food-safe container and refrigerate them. For best quality and food safety, eat them within 2 days.
It depends on how you plan to use them. The oil adds flavor and can be used in a salad dressing, while draining it can make the finished dish feel lighter.
Yes. Canning softens the small bones so they are generally edible and often barely noticeable; you can remove them if you prefer a smoother texture.
No. They are cooked during canning and can be eaten straight from the tin after opening. They work well in sandwiches, salads, pasta, and on crackers.
Sardines are smaller fish and are generally considered a lower-mercury choice than larger predatory fish. Tuna has a milder flavor and a flakier texture, while sardines are richer-tasting and are often eaten with their bones.
Lemon, parsley, capers, tomatoes, onions, and whole-grain toast balance sardines’ savory flavor. Lemon also provides vitamin C, which can support iron absorption from the meal.
They can be useful after training as a protein-containing meal; pairing them with bread, potatoes, or rice adds carbohydrate for a more complete recovery meal. Right before exercise, oil-packed varieties may feel heavy for some people.
Eating sardines at night is not inherently a problem; portion size and personal digestion matter most. People with reflux may prefer to avoid oily or spicy sardines close to bedtime.
Sardines are small, short-lived fish lower in the food chain, so they are generally a lower-mercury option than large predatory fish. It is still sensible to vary the types of seafood you eat.
Anyone with a fish allergy should avoid them. People who need to limit sodium because of high blood pressure, kidney disease, or heart conditions should check the label and consider lower-sodium options.
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.