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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, canned sardines should be transferred to a sealed container and refrigerated. They will stay fresh for 3 to 4 days.
Yes, the bones in canned sardines are completely edible and soft due to the canning process. They are an excellent source of dietary calcium.
Canned mackerel or canned anchovies are the best substitutes, though anchovies are much saltier and should be used sparingly.
No, sardines are at the bottom of the food chain and have very short lifespans, meaning they accumulate significantly less mercury than larger fish like tuna.
Sardines in water have fewer calories, while those in olive oil offer more healthy fats. Avoid those in refined vegetable oils if possible.
No, canned sardines are already fully cooked during the canning process and can be eaten straight from the tin.
Rinsing the sardines gently or adding acidic ingredients like lemon juice, lime, or vinegar can help neutralize the strong aroma.
Generally, yes. Pacific sardines are often considered a sustainable seafood choice, but it is best to look for the MSC (Marine Stewardship Council) blue label.
canned pacific sardine is a versatile ingredient found in cuisines around the world. With 208 calories per 100g and 24.6 grams of protein, it's a nutritious addition to many dishes.
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