Nutrition Facts Tilapia
Tilapia is a fish or seafood food whose species and fresh, frozen, canned, or cooked state affect its composition. It provides protein, potassium, and vitamin B12. Choose intact cold packaging and a mild fresh smell rather than a sharp fishy odor. Refrigerate at 40°F/4°C or below and use within one to two days, or freeze promptly.
Nutrition for 100 g
| Calories | 95 kcal |
|---|---|
| Protein | 19 g |
| Total Fat | 2.48 g |
| Carbohydrates | 0 g |
| Fiber | Not reported |
| Total Sugars | Not reported |
| Sodium | 94 mg |
Nutrients
Full nutrient profile
Proximates
Carbohydrates
Lipids
Minerals
Vitamins and other components
More about allergens
This food is fish, one of the nine major food allergen groups recognized in the United States. Fish species must be identified on U.S. packaged-food labels; individual medical guidance and the current label take priority.
This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.
Interesting fact
Fresh smell cannot replace temperature control
Spoiled seafood often develops a strong fishy, sour, or ammonia-like odor, but disease-causing microbes are not always detectable by smell. Keep seafood cold, prevent cross-contamination, and use the one-to-two-day refrigerator window for raw fish and shellfish.
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Recipes with this food
Use tilapia in simple recipes
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.