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High protein with calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
0.8g
· 2%
Protein
22.5g
· 54%
Fat
8.1g
· 44%
Fiber
0g
Vitamins
B12
2.7µg · 113% DV
B3
5.8mg · 36% DV
Vitamin D
5.2µg · 26% DV
B6
0.39mg · 23% DV
Minerals
Selenium
39µg · 71% DV
Phosphorus
300mg · 43% DV
Iodine
36µg · 24% DV
Calcium
210mg · 21% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.35g
MONOUNSATURATED
2.75g
POLYUNSATURATED
0.87g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Steamed sea bass with Kashar cheese provides 165 calories per 100 g.
A 100 g serving contains 22.5 g of protein. It is a high-protein seafood option.
Yes, it is compatible with a keto diet. It contains just 0.8 g of carbohydrates per 100 g.
No. It has a low carbohydrate content, with 0.8 g of carbs per 100 g.
Its glycemic index is 0. This aligns with its very low carbohydrate content.
Based on the provided information, it is suitable for a gluten-free diet. Added ingredients or side dishes may change this.
This dish contains fish and dairy allergens. It is not suitable for people with fish or milk allergies.
Yes, it is suitable for pescatarians. It also fits omnivore, flexitarian, and Mediterranean-style eating patterns.
It contains 8.1 g of fat per 100 g. Its fat content is influenced by both the sea bass and the Kashar cheese.
No, it contains 0 g of fiber per 100 g. Pairing it with a fiber-containing side can help increase overall fiber intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.