88
Seafood · Fatty Fish
Sardines
88/ 100
Also known as: sardine, canned sardines
Sardines are small, nutrient-dense fatty fish exceptionally rich in omega-3 fatty acids, vitamin D, and bioavailable calcium, making them one of the most longevity-supporting seafood options available.
Nutrition · per ~85 g serving · ≈ a palm-sized piece (~3 oz)
🔥 Calories
177/ 2000 kcal day
🥩Protein20.9 g42% DV
🍞Carbs0.0 g<1% DV
🥑Fat9.8 g13% DV
🌿Fiber0.0 g<1% DV
Vitamins
- Vitamin B127.6 mcg315% DV
- Biotin4.3 mcg14% DV
- Pantothenic Acid0.55 mg11% DV
Minerals
- Selenium44.8 mcg81% DV
- Phosphorus416.5 mg33% DV
- Calcium324.7 mg25% DV
Other
- Omega31258.0 mg
- Vitamin D231.2 iu
BioactivesEstimated
- Omega-3 (ALA/EPA/DHA)~1.3 g
Estimated typical amounts — derived from this food's profile, not measured for this item. Real bioactive content varies widely by variety, ripeness, storage and preparation; use as a rough guide only.
Source: USDA · 175139
Score · 88/100
Nutrient Density35.0 / 35
Vitamins & minerals packed in relative to calories — the single biggest driver of the score.
Protein Quality14.0 / 15
How much protein it delivers, by absolute grams and per calorie.
Fiber Content0.0 / 10
Dietary fiber for gut health, satiety and steadier blood sugar.
Healthy Fats6.5 / 10
Fat quality — unsaturated vs saturated, and trans-fat free.
Bioactives12.5 / 15
Polyphenols, flavonoids and other beneficial plant compounds for this food group.
Glycemic Impact10.0 / 10
Low sugar with a high fiber-to-carb ratio scores best — gentler on blood sugar.
Top Nutrients
- Vitamin B12371% DV
- Selenium96% DV
- Phosphorus39% DV
- Calcium29% DV
- Biotin17% DV
Overview
Sardines are small pelagic fish consumed whole—bones, skin, and all—providing a complete nutritional package unavailable in most other foods. Traditionally a staple in Mediterranean and Asian cuisines for millennia, sardines have regained prominence in modern nutrition science due to their extraordinary micronutrient density. Per 100g, they deliver 1,480 mg of EPA and DHA omega-3 fatty acids, supporting cardiovascular and cognitive health. Their whole-fish consumption means bioavailable calcium (382 mg) and phosphorus (490 mg) for bone health, plus 272 IU of vitamin D and 8.9 mcg of B12—nutrients critical for aging populations. Sardines contain astaxanthin, a potent carotenoid antioxidant, and selenium (52.7 mcg), supporting immune function and thyroid health. The high-quality protein (24.6g) aids muscle maintenance during aging. Being low on the food chain, sardines accumulate minimal mercury compared to larger predatory fish, making them safe for frequent consumption. Their affordability and sustainability make sardines an ideal longevity food for diverse populations.
Health Benefits (5)
- Cardiovascular disease prevention and improved lipid profilesstrongEPA and DHA omega-3 fatty acids reduce triglycerides, lower blood pressure, decrease arterial inflammation, and reduce thrombotic risk through anti-platelet mechanisms
- Cognitive function preservation and dementia risk reductionmoderateOmega-3 fatty acids are structural components of neuronal membranes; DHA specifically supports synaptic plasticity and reduces neuroinflammation associated with cognitive decline
- Bone health and fracture risk reduction in agingstrongBioavailable calcium, phosphorus, and vitamin D work synergistically to maintain bone mineral density and optimize calcium absorption in the intestine
- Reduced systemic inflammation and oxidative stressmoderateAstaxanthin and selenium provide antioxidant protection; omega-3s suppress pro-inflammatory cytokine production, supporting healthy aging trajectories
- Muscle mass preservation (sarcopenia prevention)moderateComplete protein with all essential amino acids (including leucine) stimulates mTOR pathway and muscle protein synthesis, critical for maintaining lean mass with aging
Food Pairings
- ·Pair with leafy greens (spinach, kale) because their vitamin K works synergistically with sardine calcium and vitamin D to activate bone-building proteins (osteocalcin)
- ·Combine with tomatoes because lycopene's antioxidant properties complement astaxanthin and selenium, amplifying anti-inflammatory effects
- ·Eat with lemon or citrus because vitamin C enhances non-heme iron absorption from sardines and preserves omega-3 stability from oxidation
- ·Serve with olive oil because its polyphenols (oleuropein, oleocanthal) enhance omega-3 bioavailability and add independent anti-inflammatory benefits
Practical Tips
- ·Select canned sardines packed in water or olive oil (avoid soybean oil); drain and rinse to reduce sodium if hypertension-sensitive, though mineral content remains high
- ·Consume bones entirely—they contain 99% of the bioavailable calcium; softer bones in smaller sardines are easier to consume whole
- ·Store opened cans in the refrigerator in an airtight glass container for up to 2 days; fresh sardines should be consumed within 1-2 days or frozen immediately
- ·Aim for wild-caught over farmed when possible for superior omega-3 ratios and lower contaminant load, though farmed sardines remain nutritionally excellent
- ·Consume 2-3 times weekly (100-150g portions) to meet omega-3 targets without excessive vitamin A accumulation; sardines are naturally sustainable due to short lifespans
Optimal Timing
🕒
anytime
Best with food
Sardines are nutrient-dense without being high in calories, making them suitable for any meal. Consuming with lunch or dinner optimizes fat-soluble vitamin (D, A, E) absorption when dietary fat is present. No specific timing advantages for longevity outcomes.
While not fasting-compatible due to caloric and nutrient content, sardines break fasts exceptionally well, providing satiety, complete amino acids, and micronutrients without digestive stress.
Systems supported
body systems this food feedsPathways supported
biochemical reactions enabled by this foodHow sardines stacks up
Compared to other seafood
Per 100 g of the default form. Bars show how much higher or lower sardines is than the average across 13 peer foods in this category. Green means a favorable direction; amber means the opposite.
Calories#13 of 14
208kcalvs130kcal avg
+60% above category average
Protein#4 of 14
24.6gvs21.6g avg
+14% above category average
Vitamin B12#3 of 13
8.9mcgvs4.6mcg avg
+93% above category average
Selenium#3 of 13
52.7mcgvs42.5mcg avg
+24% above category average
Phosphorus#1 of 13
490mgvs232mg avg
+111% above category average
Calcium#1 of 5
382mgvs58.3mg avg
+556% above category average
Common questions
What people ask about sardines
What is sardines?
Sardines is classified as a fatty fish (seafood). Sardines are small, nutrient-dense fatty fish exceptionally rich in omega-3 fatty acids, vitamin D, and bioavailable calcium, making them one of the most longevity-supporting seafood options available.
Is sardines healthy?
Sardines scores 88/100 in Formulate, making it a great choice. Its strongest contributions come from Vitamin B12, Selenium, Phosphorus. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Is sardines high in protein?
Yes — it's a high-protein food. A 85 g serving provides about 20.9 g of protein (~42% of the 50 g daily value).
Is sardines high in fiber?
Not really. A 85 g serving provides about 0 g of fiber (~0% of the 28 g daily value).
What vitamins and minerals are in sardines?
In a 85 g serving, sardines is highest in Vitamin B12 (~315% DV), Selenium (~81% DV), Phosphorus (~33% DV), Calcium (~25% DV), Biotin (~14% DV).
Is sardines keto-friendly?
Yes — it fits comfortably in most keto plans. A 85 g serving has about 0 g of net carbs (0 g total minus 0 g fiber).
When is the best time to eat sardines?
Best any time of day. Sardines are nutrient-dense without being high in calories, making them suitable for any meal. Consuming with lunch or dinner optimizes fat-soluble vitamin (D, A, E) absorption when dietary fat is present. No specific timing advantages for longevity outcomes.
How much sardines should I eat?
A typical serving is around 85 g (~177 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating sardines alongside several other seafood sources.
Is sardines an allergen?
Sardines falls into the fish or shellfish group, which is a common allergen. If you have a known allergy or sensitivity in this category, avoid it and consult a clinician before adding it back.
What pairs well with sardines?
Sardines pairs nicely with: Pair with leafy greens (spinach, kale) because their vitamin K works synergistically with sardine calcium and vitamin D to activate bone-building proteins (osteocalcin); Combine with tomatoes because lycopene's antioxidant properties complement astaxanthin and selenium, amplifying anti-inflammatory effects; Eat with lemon or citrus because vitamin C enhances non-heme iron absorption from sardines and preserves omega-3 stability from oxidation; Serve with olive oil because its polyphenols (oleuropein, oleocanthal) enhance omega-3 bioavailability and add independent anti-inflammatory benefits.
Related supplements
Supplements that mirror Sardines's nutrient profile
Encyclopedia entries that supply the same signature nutrients sardines contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
Connect the dots
Signature nutrients in Sardines
These are the nutrients sardinescontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.