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Low GI
💪High Protein

Sea Bass Roll with Cream Sauce Calories

High-protein sea bass dish with moderate-to-high fat from cream sauce

CALORIES

182kcal

GI

8low

POTASSIUM

305mg

FIBER

0.1g

Sea Bass Roll with Cream Sauce Nutrition Facts

Selected: 100 g

182

KCAL / 100G

Carbs

2.9g

· 6%

Protein

15.8g

· 35%

Fat

11.8g

· 59%

Fiber

0.1g

Sea Bass Roll with Cream Sauce Vitamins & Minerals

Vitamins

B12

1.9µg · 79% DV

B3

4.9mg · 31% DV

B6

0.31mg · 18% DV

B2

0.18mg · 14% DV

Minerals

Selenium

28µg · 51% DV

Phosphorus

190mg · 27% DV

Iodine

24µg · 16% DV

Sodium

260mg · 11% DV

Sea Bass Roll with Cream Sauce Glycemic Index

GLYCEMIC INDEX

8
Low
0 Low5570100

GLYCEMIC LOAD

0.2
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Sea Bass Roll with Cream Sauce Processed?

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.

Does Sea Bass Roll with Cream Sauce Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs free
Peanuts free
Tree nuts free
Fish yes
Soy free
Sesame free

Which Diets Is Sea Bass Roll with Cream 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

✓ Suitable

Low FODMAP

— Not suitable

Sea Bass Roll with Cream Sauce Fat Profile

SATURATED

5.1g

MONOUNSATURATED

3.6g

POLYUNSATURATED

0.9g

⚖️

Omega 6:3 ratio 0.8:1

Below the ideal 4:1 — a good omega balance.

Foods Similar to Sea Bass Roll with Cream Sauce

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Air-fried salmon

208 kcal

🐟

Tuna, water-packed, drained

116 kcal

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Canned tuna in water

96 kcal

🥗🐟

Salmon salad

120 kcal

🐟

Canned tuna (drained)

116 kcal

🐟

Light tuna

116 kcal

🐟

Tuna in oil, drained

198 kcal

🍢

Salmon Skewer

180 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.