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Low GI
High Potassium
💪High Protein

Steamed sea bass with tomato Calories

High-protein, low-carb light fish dish with tomato

CALORIES

124kcal

GI

18low

POTASSIUM

352mg

FIBER

0.7g

Steamed sea bass with tomato Nutrition Facts

Selected: 100 g

124

KCAL / 100G

Carbs

2.6g

· 8%

Protein

19.8g

· 64%

Fat

3.8g

· 28%

Fiber

0.7g

Steamed sea bass with tomato Vitamins & Minerals

Vitamins

B12

1.9µg · 79% DV

B3

4.9mg · 31% DV

Vitamin D

5.1µg · 26% DV

B6

0.34mg · 20% DV

Minerals

Selenium

31µg · 56% DV

Phosphorus

218mg · 31% DV

Iodine

32µg · 21% DV

Potassium

352mg · 10% DV

Steamed sea bass with tomato Glycemic Index

GLYCEMIC INDEX

18
Low
0 Low5570100

GLYCEMIC LOAD

1
Low

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

Is Steamed sea bass with tomato 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 Steamed sea bass with tomato Contain Allergens?

Contains these allergens:

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

Which Diets Is Steamed sea bass with tomato Good For?

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

Steamed sea bass with tomato Fat Profile

SATURATED

0.9g

MONOUNSATURATED

1.4g

POLYUNSATURATED

0.8g

⚖️

Omega 6:3 ratio 0.5:1

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

Foods Similar to Steamed sea bass with tomato

🐟

Air-fried salmon

208 kcal

🐟

Tuna, water-packed, drained

116 kcal

🐟

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.