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Fish with Provençal sauce Calories
Fish prepared with tomato, garlic, olive oil and herbs in Provençal sauce; high in protein and low in carbohydrates.
CALORIES
GI
POTASSIUM
FIBER
Fish with Provençal sauce Nutrition Facts
Selected: 100 g
128
KCAL / 100G
Carbs
3.4g
· 11%
Protein
17.8g
· 56%
Fat
4.8g
· 33%
Fiber
0.8g
Fish with Provençal sauce Vitamins & Minerals
Vitamins
B12
1.9µg · 79% DV
B3
4.6mg · 29% DV
B6
0.32mg · 19% DV
B5
0.55mg · 11% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
205mg · 29% DV
Iodine
32µg · 21% DV
Potassium ⭐
360mg · 11% DV
Fish with Provençal sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Fish with Provençal sauce Processed?
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.
Does Fish with Provençal sauce Contain Allergens?
Contains these allergens:
Which Diets Is Fish with Provençal sauce Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Fish with Provençal sauce Fat Profile
SATURATED
0.9g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Fish with Provençal sauce
Fish with Provençal sauce — Frequently Asked Questions
How many calories are in Provençal fish?
Provençal fish contains 128 calories per 100 g. The same amount provides 17.8 g of protein, 3.4 g of carbohydrates, and 4.8 g of fat.
Is Provençal fish suitable for a low-glycemic diet?
Provençal fish has a glycemic index of 18 and contains 3.4 g of carbohydrates per 100 g. It is compatible with pescatarian, Mediterranean, gluten-free, and omnivorous diets, but contains fish as an allergen.
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Nutrition data compiled from USDA FoodData Central and scientific sources.