Sardines are without a doubt one of the go-to most nutrient-dense fish I consume and recommend to my clients. The problem is so many don't like the taste of them. One way to improve nutritional adherence is to reduce the friction associated with eating the food. In this case, palatability is a barrier. Here I'm showing how I make sardines as palatable as possible.

WHY SARDINES?

🐟 Lower in heavy metals compared to larger fish
🐟 21g protein
🐟 700mg of Omega 3
🐟 100-200mg of Calcium
🐟 200-300mg of Phosphorus
🐟 8mcg of B12
🐟 ~30mcg of Selenium
🐟 ~400 IU of Vitamin D

Per 90g serve. The nutrient density in one can of sardines either exceeds the adequate or recommended daily intake for the above nutrients or gets you much closer.

If you are trying to improve your overall nutrient status, sardines are one of the 'lowest hanging fruit' to improve it.

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