Skip to main content

Sardines, canned in brine, drained

Sardines are small oily fish. The figures here are for sardines canned in brine and drained before eating. They mainly provide protein and fat, along with several vitamins and minerals. Per 100g, they contain 22g of protein, 9.1g of fat, 679mg of calcium and 0.92g of salt.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. Canned sardines commonly contain soft, edible bones, which contribute to their calcium content. Their salt content is worth noting for people monitoring salt intake, even after draining. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

170 kcal

Energy

712 kJ

Fat

9.1g

of which saturates

2.6g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Protein

22g

Salt

0.92g

Water

66g

Cholesterol

66mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

10µg

Vitamin D

3.3µg

Vitamin E

0.24mg

Vitamin C

Trace

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.22mg

Niacin (B3)

5.5mg

Vitamin B6

0.07mg

Vitamin B12

11µg

Folate

4µg

Calcium

679mg

Iron

2.7mg

Magnesium

42mg

Phosphorus

545mg

Potassium

287mg

Sodium

368mg

Zinc

2.2mg

Copper

0.13mg

Selenium

41µg

Iodine

26µg

Other types of sardines

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Sardines, canned in olive oil, drained

220 kcal

23g

14g

0g

Sardines, canned in sunflower oil, drained

220 kcal

23g

14g

0g

Sardines, canned in tomato sauce, whole contents

175 kcal

19g

11g

Trace

Sardines, flesh only, grilled

172 kcal

25g

7.8g

0g

Sardines, flesh only, grilled, weighed with skin and bones

108 kcal

16g

4.9g

0g

Sardines, flesh only, raw

134 kcal

20g

6.1g

0g

About these figures

Values are per 100g of the food as described (6 samples, 5 products). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published