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?