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Sea bass soup with vegetables Calories
High-protein, omega-3 rich, nutritious with vegetables
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Sea bass soup with vegetables (250 g) has 130 calories. That works out to 52 calories per 100 g. It contains 8 g of carbs, 14.5 g of protein, 4 g of fat and 2.8 g of fiber. Its 1.8 µg of B12 covers 73% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Sea bass soup with vegetables Nutrition Facts
Selected: 1 cup (medium) · 250 g
130
KCAL / 250G
Carbs
8g
· 3% DV
Protein
14.5g
· 29% DV
Fat
4g
· 5% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 46% · Fat 29%
Sea bass soup with vegetables nutrition facts table · 1 cup (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 130 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 8 g | 3% |
| Fiber | 2.8 g | 10% |
| Protein | 14.5 g | 29% |
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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How Many Calories in 1 Cup of Sea bass soup with vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 130 kcal |
| 100 g | 100 g | 52 kcal |
| 1 bottle (mini) | 150 g | 78 kcal |
| 1 cup (small) | 150 g | 78 kcal |
| 1 bottle (small) | 200 g | 104 kcal |
| 1 bottle (large) | 330 g | 172 kcal |
| 1 cup (large) | 350 g | 182 kcal |
| 1 bottle (extra large) | 400 g | 208 kcal |
| 1 bottle (jumbo) | 500 g | 260 kcal |
| 1 cup (jumbo) | 500 g | 260 kcal |
Calculated from 52 calories per 100 g.
Frequently Asked Questions About Sea bass soup with vegetables
How do you make sea bass soup with vegetables?
Sea bass soup with vegetables is made by simmering chopped vegetables in water or fish stock, then adding the sea bass near the end. Cook the fish just until it flakes, and check carefully for bones before serving.
What vegetables go well in sea bass soup with vegetables?
Carrots, potatoes, onions, and celery work well in sea bass soup with vegetables because they add sweetness and body without overpowering the fish. Leeks or fennel can also add a gentle aromatic note; cut vegetables evenly so they cook at the same pace.
Can you make sea bass soup with vegetables with frozen sea bass?
Yes, sea bass soup with vegetables can be made with frozen sea bass. Thaw it in the refrigerator first, pat it dry, and add it near the end of cooking. Avoid prolonged simmering, which can make the fish break apart and turn dry.
How do you keep sea bass soup with vegetables from tasting fishy?
Use fresh-smelling sea bass and avoid overcooking it in sea bass soup with vegetables. A little lemon added at serving, plus aromatics such as onion, parsley, or celery, can brighten the broth and balance the fish's flavor.
Should you cook the sea bass separately for sea bass soup with vegetables?
Cooking the sea bass separately is useful when you want to remove the bones before adding it to sea bass soup with vegetables. Poach or bake the fish until just cooked, check the flesh carefully, then fold the boneless pieces into the soup.
Can you use another fish in sea bass soup with vegetables?
Yes, a mild, firm white fish can replace sea bass in sea bass soup with vegetables, although the flavor and texture will change. Choose a fish that holds together in broth, remove any bones, and adjust cooking time to suit its thickness.
Can sea bass soup with vegetables be frozen?
Yes, sea bass soup with vegetables can be frozen, though the fish may become softer after thawing. Cool the soup promptly, freeze it in airtight portions, and thaw it in the refrigerator. Reheat gently so the sea bass does not break into tiny pieces.
How long does sea bass soup with vegetables last in the refrigerator?
Sea bass soup with vegetables keeps for about 3–4 days in a covered container in the refrigerator. Chill it promptly after cooking, and reheat only the portion you plan to eat until it is steaming hot.
What can you serve with sea bass soup with vegetables?
Sea bass soup with vegetables pairs well with crusty bread, a simple green salad, or a light grain side. Since the soup already contains fish and vegetables, uncomplicated sides complement it without making the meal feel heavy.
Can sea bass soup with vegetables be made without fish stock?
Yes, sea bass soup with vegetables can be made with water instead of fish stock. The broth will taste milder, so build flavor with onion, herbs, and seasoning, then finish with lemon if you want a brighter taste.
Sea bass soup with vegetables Vitamins & Minerals
Vitamins
B12
1.75µg · 73% DV
B5
0.95mg · 19% DV
B3
2.75mg · 17% DV
Vitamin C
15mg · 17% DV
Minerals
Selenium
23µg · 42% DV
Iodine
45µg · 30% DV
Phosphorus
163mg · 23% DV
Sodium
525mg · 23% DV
Potassium ⭐
450mg · 13% DV
Sea bass soup with vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sea bass soup with vegetables
To burn the 130 calories in 1 cup (medium) (250 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.
What is Sea bass soup with vegetables?
Sea bass soup with vegetables combines tender sea bass with vegetables in a light broth. It suits the coastal cooking traditions of Turkey and the wider Mediterranean, where fish soups are often kept simple so the seafood remains the focus. The vegetables can vary with the season, while fresh herbs add a fragrant finish.
The broth is delicate, with soft flakes of fish and tender vegetables in each spoonful. Serve it as a light lunch or as a starter, with lemon and bread on the side; it also makes an easy, warming meal at home. It provides protein and omega-3 fats alongside the vegetables, with 5.8 g of protein per 100 g. For a lighter bowl, use oil sparingly and let the broth and herbs carry the flavour.
How Nutritious Is Sea bass soup with vegetables?
Nutrient density
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.
Satiety score
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.
Is Sea bass soup with vegetables 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 Sea bass soup with vegetables Contain Allergens?
Contains these allergens:
Which Diets Is Sea bass soup with vegetables 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
Sea bass soup with vegetables Fat Profile
SATURATED
0.9g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.58g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.