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High protein, low fat, source of omega-3
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (half) of Half Gilt-head Bream (150 g) has 144 calories. That works out to 96 calories per 100 g. It contains 0 g of carbs, 27.8 g of protein, 4.1 g of fat and 0 g of fiber. Its 3.2 µg of B12 covers 131% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (half) · 150 g
144
KCAL / 150G
Carbs
0g
· 0% DV
Protein
27.8g
· 56% DV
Fat
4.1g
· 5% 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 0% · Protein 75% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 4.1 g | 5% |
| Saturated fat | 1.05 g | 5% |
| Trans fat | 0 g | |
| Sodium | 98 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 27.8 g | 56% |
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 piece (half) | 150 g | 144 kcal |
| 100 g | 100 g | 96 kcal |
| 1 piece (extra small) | 100 g | 96 kcal |
| 1 piece (small) | 120 g | 115 kcal |
| 1 serving (medium) | 150 g | 144 kcal |
| 1 piece (large) | 180 g | 173 kcal |
| 1 piece (extra large) | 200 g | 192 kcal |
| 2 piece (double) | 300 g | 288 kcal |
Calculated from 96 calories per 100 g.
Bake half gilt-head bream with the skin down in a lightly oiled dish, adding lemon or herbs if you like. It is ready when the flesh turns opaque and separates easily with a fork.
Half gilt-head bream is cooked when its flesh is opaque throughout and flakes easily, rather than looking translucent near the bone. Check the thickest part, since thin edges cook sooner and can dry out.
Yes, half gilt-head bream grills well if the grate is clean and hot and the skin is lightly oiled. Let the fish release naturally before turning it, and use a broad spatula to support the flesh.
Half gilt-head bream has a central backbone and smaller pin bones, so it is not completely boneless. Lift the cooked flesh away from the backbone and check each portion carefully before serving, especially to children.
Yes, the skin of half gilt-head bream is edible when the fish is properly cooked and cleaned. Cooking it until crisp makes the texture more appealing, though you can peel it away easily if you prefer not to eat it.
Half gilt-head bream has a mild, slightly sweet flavor and firm, delicate flesh. Lemon, olive oil, and simple herbs complement it well; strongly spiced sauces can overwhelm its relatively subtle taste.
Serve half gilt-head bream with roasted vegetables, a green salad, potatoes, or rice. Fresh lemon and a light herb dressing suit the fish particularly well without competing with its mild flavor.
Put leftover half gilt-head bream in a covered container and refrigerate it promptly. Eat it soon, and reheat it until steaming throughout; discard fish that has been left at room temperature for too long.
Yes, you can freeze half gilt-head bream, whether raw or cooked, if it is wrapped airtight. Thaw it in the refrigerator and cook or reheat it promptly; do not refreeze it after thawing.
Half gilt-head bream is a portion of gilt-head bream, while sea bass is a different species. Gilt-head bream tends to have a richer, slightly sweeter taste; sea bass is often milder and more delicate.
Vitamins
B12
3.15µg · 131% DV
Vitamin D
6.3µg · 32% DV
B5
1.05mg · 21% DV
B3
3.3mg · 21% DV
Minerals
Selenium
48µg · 87% DV
Phosphorus
315mg · 45% DV
Iodine
45µg · 30% DV
Potassium ⭐
510mg · 15% DV
Sodium
98mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 piece (half) (150 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.
Half Gilt-head Bream is a portion of gilthead seabream, a Mediterranean fish usually sold whole or prepared for grilling and baking. Its white flesh is tender, moist and delicately sweet, with crisp skin when cooked over a hot grill. Around the Mediterranean it is commonly served simply with lemon, olive oil and vegetables; elsewhere, it works well as a centrepiece for a seafood meal with salad or roasted potatoes.
It is a high-protein choice with relatively little fat: 100 g provides 18.5 g of protein. Keep the preparation light with herbs, lemon and a modest amount of oil, and take care to check for small bones as you eat.
Very 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 1
Unprocessed
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
1.05g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.