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Plain, unsweetened Americano with collagen peptides; protein content varies with the collagen portion used.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Fish collagen Americano (250 g) has 38 calories. That works out to 15 calories per 100 g. It contains 0.3 g of carbs, 9 g of protein, 0 g of fat and 0 g of fiber. Its 0.1 mg of B2 covers 5% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
38
KCAL / 250G
Carbs
0.3g
· 0% DV
Protein
9g
· 18% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 97% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 38 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 13 mg | 1% |
| Total carbohydrate | 0.3 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 9 g | 18% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 38 kcal |
| 100 g | 100 g | 15 kcal |
| 1 cup (small) | 150 g | 23 kcal |
| 1 cup (small) | 200 g | 30 kcal |
| 8 ounce (medium) | 227 g | 34 kcal |
| 1 serving (medium) | 250 g | 38 kcal |
| 12 ounce (large) | 340 g | 51 kcal |
| 1 cup (large) | 350 g | 53 kcal |
| 1 serving (large) | 350 g | 53 kcal |
Calculated from 15 calories per 100 g.
A Fish collagen Americano is an espresso-based coffee mixed with hot water and fish-derived collagen peptides. It is usually served plain, though milk or a sweetener can be added to suit your taste.
No, the usual serving temperature of coffee does not destroy collagen peptides. You can stir the collagen into a freshly prepared Americano; there is no need to let the drink become cold first.
Usually not strongly; collagen peptides may have a mild taste, while the espresso tends to dominate. If you notice an off-putting aroma, try dissolving the powder in a small amount of warm water before adding the coffee.
The collagen does not provide the caffeine; the espresso does. The amount varies with the number of espresso shots and the coffee used, so choose fewer shots or decaffeinated espresso if you want less caffeine.
Yes, most adults can include one in their routine. Count its espresso toward your total daily caffeine, and follow the collagen product’s serving directions rather than adding an unmeasured amount.
It can be a convenient coffee before exercise, since its espresso supplies caffeine, but it is not a complete pre-workout meal. If caffeine upsets your stomach, avoid drinking it immediately before training.
It is not proven to treat skin or joint problems, and adding collagen to coffee does not guarantee a particular result. Studies of collagen supplements are still evolving, so regard this drink as a beverage, not a treatment.
Yes. First dissolve the collagen in a little warm water or freshly pulled espresso, then add cold water and ice. Mixing the powder directly into a very cold drink can make it harder to dissolve smoothly.
Yes, dairy or plant-based milk can be added to a Fish collagen Americano. The milk changes its taste and nutrition, but it does not stop the collagen from mixing into the drink.
It can, because the espresso contains caffeine, which may delay sleep or make sleep lighter. If you are sensitive to caffeine, have it earlier in the day or make it with decaffeinated espresso.
Vitamins
B2
0.06mg · 5% DV
B5
0.2mg · 4% DV
B1
0.01mg · 1% DV
B3
0.15mg · 1% DV
Minerals
Potassium ⭐
48mg · 1% DV
Manganese
0.03mg · 1% DV
Phosphorus
7.5mg · 1% DV
Magnesium
3.75mg · 1% DV
Sodium
13mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 38 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fish collagen Americano combines espresso diluted with hot water and fish-derived collagen peptides. An Americano is an espresso-based coffee served longer with water; the collagen portion can vary, so the drink’s protein content depends on how it is made.
It keeps the roasted, gently bitter taste of black coffee, with a slightly fuller feel from the added peptides. It can be sipped at breakfast or as a mid-morning coffee, and pairs easily with a small snack or a glass of water. Unsweetened, it is very low in carbohydrate and fat while contributing protein; the listed amount is 3.6 g per 100 g. Add more hot water for a milder cup, or enjoy it plain if you prefer the coffee flavour to lead.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.