Sardines and Cholesterol Mystery
I’ve been eating sardines my whole life, happy that something so tasty could also be so good for you -- or so I thought. Now that the doctor’s got me keeping an eye on cholesterol, I’ve noticed something odd: if you look at the nutritional info on different cans of sardines, the cholesterol varies wildly. For instance:
Angelo Parodi, in olive oil: 7% RDA
Crown Prince, brisling, in water: 19%
Brunswick, in water: 33%!
The serving size is almost the same in all cases, so what do you think is causing the difference?
I don't see RDA on my cans, don't know what it is. Sardines have more good cholesterol than bad, I have heard.
Also, the origin and species is different in these cans.
Here is a discussion about species, biased to Norway, no mention of New Brunswick.
Different species of fish eat different things at different times of year; so the quality of the oil, and the cholesterol count is always going to vary. The can label is an "average" not an exact number.
I work for AMBO Health which imports Norwegian Cod liver oil and other fish oils, and AMBO Foods, doing interesting things putting omega-3 rich fish oil in foodstuffs; so knowing what's what in this arean is part of my job.
Virtually no difference among sardine country-of origin cans that cannot be accounted for by variations of seaons, species, feed, etc.
RDA has almost nothing to do with serious nutrition, it's an amount recommended by government paid dweebs. Do you eat the 2000 cal diet that's recommended? I've heard tell if you eat that level of nutrition that it can cause you serious bodily harm ... as in starvation levels of some necessary vitamins, minerals, etc...