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.
A can of sardines, which is equal to about 3.75 ounces, contains 10.53 grams of fat, but only 1.4 grams are saturated. The rest of the fat in a can of sardines is healthy unsaturated fat, which can help lower your cholesterol and reduce your risk of heart disease.ardines are tiny fish usually canned in oil and eaten whole. A 1-cup serving of sardines contains 310 calories and a wealth of key vitamins and minerals.