Sardinha: histamine content (1.55 mg/100 g)
1.55 mg/100 g
Reported range 0.59–58.40 mg per 100 g. Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.
By portion
| Portion | Grams | Histamine |
|---|---|---|
| 1 serving | 100 g | 1.55 mg |
Source
“Sardinha, Triportheus angulatus — not detected (n=24); Soares et al. (2021)”
“Sardinha, Sardinella brasiliensis , fresh — mean 403.0 mg/kg, range 226.0–580.0 mg/kg (n=12); Lira et al. (2020)”
“Sardinha, Sardinella brasiliensis , frozen — mean 463.0 mg/kg, range 343.0–584.0 mg/kg (n=12); Lira et al. (2020)”
“Sardinha, Sardinella brasiliensis , red meat — not detected (n=24); Soares et al. (2005)”
“Sardinha, fillet, canned in oil with pepper — mean 17.5 mg/kg (n=10); Soares and Gloria (1994)”
“Sardinha, fillet, canned in oil with onion & bay leaves — mean 15.5 mg/kg (n=9); Soares and Gloria (1994)”
“Sardinha, fillet, canned in oil with pickles — mean 10.8 mg/kg (n=6); Soares and Gloria (1994)”
“Sardinha, fillet, no spine, canned, tomato sauce — mean 5.9 mg/kg (n=8); Soares and Gloria (1994)”
“Sardinha, fillet, canned, tomato sauce — mean 8.6 mg/kg (n=14); Soares and Gloria (1994)”
“Sardinha, paste — mean 19.8 mg/kg (n=6); Soares and Gloria (1994)”
“Sardinha, fermented — mean 6.4 mg/kg, range 1.8–11.0 mg/kg (n=9); Pombo et al. (2009)”
Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.