Tag: Tilapia nutrition

According to a 2019 FDA analysis, tilapia's mean mercury concentration is remarkably low, at just 0.013 ppm. However, beyond its low mercury content, the question remains: is tilapia a good choice of fish for your diet? This article separates fact from fiction, exploring its nutritional value, farming practices, and overall health implications.

A 2008 study from Wake Forest University highlighted concerns about farm-raised tilapia's high omega-6 to omega-3 ratio. But is there omega-3 in tilapia, and is it a healthy dietary choice? The answer is yes, but the quantity and ratio vary significantly depending on whether the fish is wild-caught or farm-raised.

A 100-gram serving of cooked tilapia contains approximately 26 grams of high-quality protein, making it an excellent and lean source of this vital macronutrient. This overview will clarify if and why tilapias are high in protein and how they can support your health goals.

An 87-gram cooked fillet of tilapia contains only about 0.6 mg of iron, revealing that while this popular fish is a healthy food choice for many reasons, it is not actually rich in iron. This fact often surprises those who assume all fish are created equal when it comes to mineral density. While tilapia contains some bioavailable iron, it should not be considered a primary source for meeting your daily requirements.

Globally, Nile tilapia is a powerhouse in aquaculture, with millions of tons produced annually, highlighting the species' economic importance. This productivity is heavily influenced by how are farmed tilapias fed, with sophisticated strategies developed to maximize growth and efficiency.

According to nutrition data, a typical 100g serving of mixed cooked white fish contains around 172 calories, but this can vary widely depending on the specific type of fish and cooking method. This article explores how many calories are in a white fish and provides a comprehensive guide to its nutritional profile.

Scientific studies show that freshwater fish, including tilapia, contain significantly lower levels of iodine compared to their marine counterparts. This is because iodine is concentrated in oceans, and aquatic life absorbs it from their environment. Therefore, while not devoid of the mineral, tilapia is not considered a primary source of iodine.

According to the USDA nutrient database, a standard 4 oz (113g) fillet of raw tilapia packs an impressive 23 grams of high-quality, complete protein. This makes it an excellent, low-fat source of this essential macronutrient for building muscle, repairing tissue, and promoting satiety.

Over 250,000 metric tons of tilapia from aquaculture are produced in the Philippines annually, making it the country's second most important farmed fish. This popular freshwater fish has faced scrutiny regarding its nutritional quality and safety, prompting a closer look at whether Philippine tilapia is a healthy choice.

According to USDA data, a standard cooked tilapia fillet (87g) contains approximately 111 calories. Therefore, for two average-sized fillets prepared with a simple, low-fat cooking method, you can expect the total calorie count to be around 222 calories, though this number can vary significantly depending on size and preparation.