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sardine


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Young pilchard, Sardina (Clupea) pilchardus; commonly canned in oil, brine, or tomato paste. Norwegian canned sardines are salted and smoked before canning; French are salted and steamed. A 100‐g portion (canned in oil and drained, or canned in brine or tomato sauce) is an exceptionally rich source of vitamin B12; a rich source of protein, niacin, calcium, selenium, and vitamin D; a good source of vitamins B2 and, B6, iron, zinc, and copper; a source of iodine; contains 13 g of fat, of which one-third is saturated and one-third mono-unsaturated; supplies 200 kcal (850 kJ).

Subjects: Medicine and Health.


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