|
|
| back to USDA Nutrition Index |
 |
|
|
 |
Fish, tilapia, raw (USDA#15261) |
 |
 |
 |
| Water 78g |
 |
| Calories 96 |
 |
| Energy 400kj |
 |
| Protein 20g |
 |
| Total Fat 1g |
 |
| Ash 0g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Sugars 0g |
 |
| Calcium, Ca 10mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 27mg |
 |
| Phosphorus, P 170mg |
 |
| Potassium 302mg |
 |
| Sodium 52mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 7mg |
 |
| Manganese, Mn 3mg |
 |
| Selenium, Se 41mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 4mg |
 |
| Riboflavin 0mg |
 |
| Niacin 3mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 24mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 24mcg |
 |
| Folate, DFE 24mcg_DFE |
 |
| Choline, total 42mg |
 |
| Betaine 21mg |
 |
| Vitamin B-12 1mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Vitamin E, added 0mg |
 |
| Tocopherol, beta 0mg |
 |
| Tocopherol, gamma 0mg |
 |
| Tocopherol, delta 0mg |
 |
| Vitamin K (phylloquinone) 1mcg |
 |
| Fatty acids, total saturated 0g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 7g |
 |
| 15:0 0g |
 |
| 16:0 0g |
 |
| 17:0 0g |
 |
| 18:0 0g |
 |
| 20:0 0g |
 |
| 22:0 0g |
 |
| 24:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 14:1 0g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 0g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 0g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 4g |
 |
| 18:3 n-3 c,c,c 4g |
 |
| 18:4 3g |
 |
| 20:2 n-6 c,c 3g |
 |
| 20:3 undifferentiated 1g |
 |
| 20:4 undifferentiated 2g |
 |
| 20:5 n-3 7g |
 |
| 22:5 n-3 5g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 50mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 2g |
 |
| Glutamic acid 3g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 0mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Fish, tilapia, raw usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| The addition of this easy sauce turns mild-mannered tilapia into something special. Be sure to use corn starch, not flour, if dish needs to be gluten-free. |
|
 |
 |
 |
|
 |
| This lively version of the traditional South American dish contains a tangy blend of ingredients that makes a refreshing and distinctive appetizer course. |
|
 |
 |
 |
|
 |
| Cod or any mild flavored fish is enhanced by this rich lemony sauce with a hint of dill. |
|
 |
 |
 |
|
 |
| Tilapia is a fresh water fish that has a mild flavor that works well with the lemon vinaigrette. This meal comes together very easily and is perfect for the busy family. |
|
 |
 |
 |
|
 |
| Easy and delicious way to have fish with no extra clean up. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety
When working with fish it is essential that proper handling and storage are used to reduce ... |
|
 |
|
|
 |
|
 |
|
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein ... |
|
 |
|
|
 |
|
 |
|
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of ... |
|
 |
|
|
 |
|
 |
|
Thawing Fish | Salmon Preparation | Tips
Thawing Fish
Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If ... |
|
 |
|
|
 |
|
 |
|
Fish Cuts
When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole. Since fileting a fish will remove the skin and scales ... |
|
 |
|
|
 |
|
 |
| Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced ... |
|
 |
|
|
 |
|
 |
| Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants. It is a fried ... |
|
 |
|
|
 |
|
 |
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
 |
|
|
 |
|
 |
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|