1 serving (113 grams) contains 110 calories, 23.0 grams of protein, 2.5 grams of fat, and 0.0 grams of carbohydrates.
Calories |
229.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 6% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 114.6 mg | 38% | |
| Sodium | 104.2 mg | 4% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 47.9 g | 95% | |
| Vitamin D | 208.3 mcg | 1041% | |
| Calcium | 20.8 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 791.7 mg | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tilapia fillet is a popular, mild-flavored fish commonly enjoyed worldwide, originating mostly from freshwater in Africa but cultivated globally. As a lean protein source, tilapia is low in calories and fat, making it a heart-healthy choice. It's rich in essential nutrients like vitamin D, selenium, niacin, and phosphorus, which support bone health, immunity, and energy metabolism. Tilapia also provides omega-3 fatty acids, although in smaller amounts than fatty fish like salmon. Its versatile flavor pairs well with a variety of cuisines, including Mediterranean, Asian, and American dishes, and is often grilled, baked, or pan-seared. While tilapia is nutritionally sound, concerns about farming practices and omega-6 fatty acid content may warrant balancing consumption with other fish varieties. Choosing sustainably sourced tilapia ensures quality and environmental care. This low-cost, high-protein option fits well into diverse diets and healthy meal plans.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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