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Lean, high-protein, omega-3 source, low calorie
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Yario fish (120 g) has 126 calories. That works out to 105 calories per 100 g. It contains 0 g of carbs, 25.8 g of protein, 2.6 g of fat and 0 g of fiber. Its 2.5 µg of B12 covers 105% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
126
KCAL / 120G
Carbs
0g
· 0% DV
Protein
25.8g
· 52% DV
Fat
2.6g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 82% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 126 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 25.8 g | 52% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 126 kcal |
| 1 piece (extra small) | 60 g | 63 kcal |
| 1 piece (small) | 80 g | 84 kcal |
| 100 g | 100 g | 105 kcal |
| 1 serving (medium) | 100 g | 105 kcal |
| 1 serving (large) | 150 g | 158 kcal |
| 1 piece (large) | 180 g | 189 kcal |
| 1 piece (extra large) | 250 g | 263 kcal |
Calculated from 105 calories per 100 g.
“Yario fish” is not a widely standardized English common name that clearly identifies one species. Ask the seller for its scientific or local species name; without that, reliable details about its bones, flavor, and mercury content are difficult to give.
Bake, pan-cook, or grill Yario fish, adjusting the cooking time to the piece’s thickness and checking it early. The food profile identifies it as unprocessed fish; pat it dry before cooking and avoid leaving it on the heat after it is cooked through.
Don’t assume Yario fish is safe to eat raw. The name does not identify the species or its handling history, and freezing or freshness alone cannot guarantee safety; choose fish specifically prepared for raw consumption and follow food-safety guidance.
Its taste cannot be reliably described from the name “Yario fish” alone, because that name does not clearly identify a species. Ask the fishmonger what species it is; flavor varies from delicate to pronounced across fish.
There is no reliable way to tell from the name alone, since the species is unclear. Check a whole fish while cleaning it, and run your fingers over a fillet to find pin bones before serving.
Fresh Yario fish should smell clean and mild, not sour or strongly fishy. Whole fish should have clear eyes and firm flesh; a fillet should look moist rather than sticky and spring back when gently pressed.
Yes, you can grill Yario fish, but the best method depends on its species and whether it is a whole fish or a fillet. A grill basket or foil can help keep a delicate piece from sticking or breaking apart.
Yes. The provided nutrition profile describes Yario fish as an omega-3 source as well as a lean, protein-rich fish. It does not give an omega-3 amount, so you cannot use it to determine how much a serving provides.
Keep raw Yario fish covered in the coldest part of the refrigerator and cook it within 1–2 days. If you will not use it in that time, freeze it promptly rather than leaving it refrigerated.
That cannot be determined from the name alone: the species, and therefore its mercury guidance, is unclear. Confirm the species, eat fish thoroughly cooked, and ask your healthcare professional how often it is suitable during pregnancy.
Vitamins
B12
2.52µg · 105% DV
Vitamin D
4.2µg · 21% DV
B3
3mg · 19% DV
B6
0.3mg · 18% DV
Minerals
Selenium
38µg · 69% DV
Phosphorus
252mg · 36% DV
Iodine
42µg · 28% DV
Potassium ⭐
384mg · 11% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 126 calories in 1 piece (medium) (120 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.
Yario fish is the name given to a fish, though the information available here does not specify its species or place of origin. It can be cooked as a fillet or whole, using familiar methods such as grilling, baking or pan-cooking. Serve it with lemon, vegetables or a simple salad; its mild flavour works well with herbs and other straightforward seasonings.
It is a lean, protein-rich choice and a source of omega-3 fats, with 21.5 g of protein per 100 g. For a lighter meal, bake or grill it with just a little added oil rather than frying. Pair it with potatoes, grains or vegetables for a satisfying plate.
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.
High
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.
NOVA 1
Unprocessed
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.