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.
Macronutrients. The nutritional values of sardines and herrings vary depending on how theyâre processed and whether theyâre canned in oil or other sauces. Three ounces of pickled herring have 223 calories, sardines packed in oil have 177 calories and youâll get 157 calories from sardines packed in tomato sauce.ardines and herrings are rich sources of omega-3 fatty acids. Herrings and sardines are so similar that herrings are often canned and labeled as sardines.