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Source of protein and omega-3
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fish Sandwich with Lettuce and Onion (220 g) has 405 calories. That works out to 184 calories per 100 g. It contains 44.9 g of carbs, 26 g of protein, 13.6 g of fat and 3.3 g of fiber. Its 3.3 µg of B12 covers 138% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 220 g
405
KCAL / 220G
Carbs
44.9g
· 16% DV
Protein
26g
· 52% DV
Fat
13.6g
· 17% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 26% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 405 kcal | |
| Total fat | 13.6 g | 17% |
| Saturated fat | 2.31 g | 12% |
| Trans fat | 0.07 g | |
| Sodium | 858 mg | 37% |
| Total carbohydrate | 44.9 g | 16% |
| Fiber | 3.3 g | 12% |
| Protein | 26 g | 52% |
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 serving (medium) | 220 g | 405 kcal |
| 1 piece (mini) | 90 g | 166 kcal |
| 100 g | 100 g | 184 kcal |
| ½ piece (half) | 110 g | 202 kcal |
| 1 piece (small) | 130 g | 239 kcal |
| 1 serving (medium) | 170 g | 313 kcal |
| 1 serving (large) | 220 g | 405 kcal |
| 1 piece (extra large) | 270 g | 497 kcal |
| 1 piece (jumbo) | 340 g | 626 kcal |
Calculated from 184 calories per 100 g.
A fish sandwich with lettuce and onion contains cooked fish served in bread with lettuce and sliced onion. Lemon is a common finishing touch, while the fish, bread, and optional sauce vary by recipe and region.
Oily fish such as mackerel works well in a fish sandwich with lettuce and onion because it stays flavorful alongside the crisp vegetables. Boneless fillets of other fish can also be grilled or pan-cooked for an easy-to-eat sandwich.
Cook a boneless fish fillet in a pan or on a grill, then place it in lightly toasted bread with washed lettuce and thinly sliced onion. Add lemon just before serving to keep the bread from getting soggy.
A fish sandwich with lettuce and onion can be a version of Istanbul’s balık ekmek, a well-known street-food sandwich. There is no single fixed recipe: vendors may use different fish, bread, vegetables, and condiments.
A soft roll with a lightly crisp crust is a good choice for a fish sandwich with lettuce and onion. Toasting it briefly helps it hold the fish and toppings without becoming soggy too quickly.
Lemon juice, hot sauce, or a light garlic-yogurt sauce can complement a fish sandwich with lettuce and onion. Add wet sauces just before eating so they do not wilt the lettuce or soak through the bread.
A fish sandwich with lettuce and onion pairs well with a simple salad, pickles, or roasted potatoes. Keep the sides fairly light so their flavors do not overpower the fish.
To keep lettuce crisp in a fish sandwich with lettuce and onion, wash and dry it thoroughly, then assemble the sandwich just before serving. Let the cooked fish cool slightly first so its heat does not wilt the leaves.
Yes, but take the sandwich apart and refrigerate the cooked fish and vegetables in separate covered containers rather than leaving the assembled sandwich at room temperature. Lettuce loses its crispness in storage, so the leftovers are best eaten soon.
Yes, reheat the cooked fish from a fish sandwich with lettuce and onion, but remove the lettuce and onion first. Warm the bread separately and rebuild the sandwich afterward to avoid limp vegetables and soggy bread.
Vitamins
B12
3.3µg · 138% DV
B3
8.36mg · 52% DV
B1
0.35mg · 29% DV
B6
0.48mg · 28% DV
Minerals
Selenium
53µg · 96% DV
Iodine
84µg · 56% DV
Phosphorus
339mg · 48% DV
Sodium
858mg · 37% DV
Potassium ⭐
469mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 405 calories in 1 serving (medium) (220 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.
A fish sandwich with lettuce and onion is a simple meal of cooked fish tucked into bread with fresh lettuce and sliced onion. It is closely associated with Istanbul’s balık ekmek stalls, where the fish is commonly grilled and served in a roll or piece of bread; versions vary with the fish and bread used.
The warm, savoury fish contrasts with crisp vegetables, and a squeeze of lemon is a familiar finishing touch. In Turkey it is often eaten as a casual street lunch, while elsewhere it works just as well as an easy meal at home. It provides protein and omega-3, with bread making it more filling. For a lighter plate, choose a smaller roll and add extra lettuce and onion.
High
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 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.31g
MONOUNSATURATED
4.95g
POLYUNSATURATED
4.18g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.