Because the body converts all dietary sources of vitamin A into retinol, 1 mcg of physiologically available retinol is equivalent to the following amounts from dietary sources: 1 mcg of retinol, 12 mcg of beta-carotene, and 24 mcg of alpha-carotene or beta-cryptoxanthin.
The body needs more omega-3 than omega-6 to reduce the risk of heart disease and inflammation. Since olive oil is higher in omega-3 than other oils, sardines in olive oil contain more omega-3 than sardines in water; however, the sardines in water are still the better option with lower amounts of cholesterol and fat.
In Extra Virgin Olive Oil â 4.4oz. A Tasty Nutritional Powerhouse. Caught in the North Pacific Ocean and rated as the Best Choice for Sustainability by the Monterey Bay Aquarium Seafood WatchÂ® Program, these meaty, firm and flavorful whole sardines are loaded with essential nutrients: Omega 3, protein, calcium, phosphorus, potassium and iron.