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Sea bass with vegetables in paper Calories
Oven-baked sea bass with assorted vegetables in parchment
CALORIES
GI
POTASSIUM
FIBER
Sea bass with vegetables in paper Nutrition Facts
Selected: 100 g
95
KCAL / 100G
Carbs
2.8g
· 12%
Protein
13.5g
· 58%
Fat
3.1g
· 30%
Fiber
1.2g
Sea bass with vegetables in paper Vitamins & Minerals
Vitamins
B12
1.1µg · 46% DV
B3
2.1mg · 13% DV
B6
0.19mg · 11% DV
Vitamin D
2.2µg · 11% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
145mg · 21% DV
Iodine
22µg · 15% DV
Potassium ⭐
320mg · 9% DV
Sea bass with vegetables in paper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sea bass with vegetables in paper 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 with vegetables in paper Contain Allergens?
Contains these allergens:
Which Diets Is Sea bass with vegetables in paper 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 with vegetables in paper Fat Profile
SATURATED
0.7g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Sea bass with vegetables in paper
Sea bass with vegetables in paper — Frequently Asked Questions
How many calories and how much protein are in sea bass with vegetables in paper?
Per 100 g, it provides 95 calories and 13.5 g of protein. It also contains 3.1 g fat and 2.8 g carbohydrates.
Is sea bass with vegetables in paper diet-friendly, and what are its glycemic index and allergens?
With a glycemic index of 20, it is a low-GI option. It contains fish as an allergen and fits omnivore, pescatarian, Mediterranean, flexitarian, and gluten-free diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.