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Are sardines healthy? Just one provides nutrients that support heart, bone, and skin health. Experts discuss sardine benefits, risks, and the healthiest types.
Sardines are commercially fished for a variety of uses: bait, immediate consumption, canning, drying, salting, smoking, and reduction into fish meal or fish oil. The chief use of sardines is for human consumption. Fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum.
Kirkland Signature Farm Raised Atlantic Salmon (Boneless | Skinless) 7 oz : 400 calories, 28 g fat (4.5 g saturated fat), 350 mg sodium, 0 g carbs (0 g fiber, 0 g sugar), 35 g protein
Sardines (or pilchards) are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either olive, sunflower or soybean oil, water, or in a tomato, chili, or mustard sauce.
Canned sardines are 67% water, 21% protein, 10% fat, and contain negligible carbohydrates (table). In a reference amount of 100 g (3.5 oz), canned sardines supply 185 calories of food energy and are a rich source (20% or more of the Daily Value , DV) of vitamin B12 (375% DV), phosphorus (29% DV), and niacin (26% DV) (table).
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