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Sardines
Sardines by Iberia provides 145 kcal per 100 g, with 0 g of sugars and 20 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Canned sardines category and comes in a 15 oz pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 1/2 Sardine (55 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 145 kcal | 80 kcal | 211 −31% | |
| Total fat | 5.5 g | 3 g | 4% | 14.4 −62% |
| Saturated fat | 1.8 g | 1 g | 5% | 3.8 −52% |
| Carbohydrates | 0 g | 0 g | 0% | 0.9 −100% |
| Total sugars | 0 g | 0 g | 0.4 −100% | |
| Added sugarsUSDA | 0 g | 0 g | 0% | 0.2 −100% |
| Dietary fiber | 0 g | 0 g | 0% | 0.2 −100% |
| Protein | 20 g | 11 g | 22% | 19.4 |
| Salt | 0.5 g | 0.3 g | 1.1 −56% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 318 Canned sardines products on Foodmetria.
Serving size and added sugars from the US product label in USDA FoodData Central, label data from July 2023. Other values: Open Food Facts.
Compared with other canned sardines
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 15 oz
- Serving size
- 1 1/2 Sardine (55 g)
- Sold in
- United States
- Barcode
- 0075669111114
Prices reported by shoppers
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Frequently asked questions
How many calories are in Sardines?
Sardines contains 145 kcal per 100 g and about 80 kcal per serving (1 1/2 Sardine (55 g)).
How much sugar is in Sardines?
Sardines has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Sardines healthy?
It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated July 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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