Tag: Raw fish nutrition

A 100-gram serving of salmon sashimi can contain approximately 20-25 grams of high-quality protein. So, does sashimi give protein? The answer is a definitive yes, and it comes packed with other health benefits along with its potent nutritional punch.

According to nutritional data, 300 grams of raw tilapia contains approximately 288 calories, making it a low-calorie, high-protein option for many diets. This makes raw tilapia an excellent choice for those monitoring their caloric intake and looking for a lean, nutrient-dense meal.

Raw fish, such as that used in sashimi, can be a low-calorie option, with a single ounce often containing as few as 25-40 calories. This makes sashimi a potentially advantageous choice for those looking to manage their weight, although sourcing and balance are essential.

The calorie count for 12 pieces of sashimi is not a single number, as it can range from around 240 to over 500 calories depending entirely on the type of fish you choose. This variation primarily stems from the different fat content across various species, with lean fish offering fewer calories than their fattier counterparts. To accurately understand how many calories are in 12 sashimi, it is crucial to consider the specific fish included in your serving.

The calorie count for 200 grams of raw fish can vary significantly, ranging from approximately 164 for Atlantic cod to 320 for farmed coho salmon. The number of calories in 200 grams of raw fish is dependent on the species, with fattier fish having a higher caloric density due to their oil content. This article explores the specifics of different fish types to provide a clear picture of their nutritional value.

According to reputable nutritional databases, a standard 100-gram serving of raw tilapia contains approximately 96 calories. This makes it an exceptionally lean and nutrient-dense protein source, ideal for anyone managing their weight or focusing on a healthy diet.

Raw fish, such as sashimi, offers a denser concentration of certain vitamins and minerals compared to its cooked counterpart, but not all of these are more bioavailable. This complex trade-off between nutrient preservation and food safety risks is central to answering whether sashimi is healthier than cooked fish.