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High in protein and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
173
KCAL / 100G
Carbs
0g
· 0%
Protein
28.7g
· 71%
Fat
5.3g
· 29%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
Vitamin D
12.1µg · 61% DV
B3
6.2mg · 39% DV
B6
0.32mg · 19% DV
Minerals
Selenium
36.5µg · 66% DV
Phosphorus
280mg · 40% DV
Iodine
35µg · 23% DV
Potassium ⭐
356mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.15g
MONOUNSATURATED
1.75g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Grilled sturgeon provides 173 calories per 100 g.
Grilled sturgeon contains 28.7 g of protein per 100 g. It is therefore a high-protein seafood choice.
No. Grilled sturgeon contains 0 g of carbohydrates per 100 g.
Yes. With 0 g of carbs per 100 g, grilled sturgeon fits keto and ketovore diets; it contains 5.3 g of fat per 100 g.
It can fit into a calorie-conscious eating plan when portioned appropriately. A 100 g serving provides 173 calories and 28.7 g of protein.
Grilled sturgeon has a glycemic index of 0. It contains no carbohydrates.
Grilled sturgeon contains 5.3 g of fat per 100 g. The same amount provides 28.7 g of protein.
No. Grilled sturgeon has 0 g of fiber per 100 g, so fiber needs should come from other foods in the meal.
Grilled sturgeon is compatible with omnivore, pescatarian, keto, ketovore, carnivore, paleo, Mediterranean, and gluten-free diets.
Yes. Grilled sturgeon contains fish, which is a common allergen; people with fish allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.