Ready To Cook Tilapia with Sweet and Sour Sauce

Ready To Cook Tilapia with Sweet and Sour Sauce


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KEY FACTS

(learn about health benefits or risks)
  • Has medium calorie density - this means that the amount of calories you are getting from an ounce is moderate (0.05 cal/oz).
  • Rich in vitamins and minerals (11.8%/cal) - a good source of Calcium and Phosphorus.
  • Contains a moderate amount of risky components that may include saturated fat, cholesterol, sodium and sugars (0.01%/oz).
  • Good source of proteins (17% of DV/100g).

Calories in 1 Serving (369g)

470 calories / 99 from fat


 
Carbohydrates
63 g
 
Proteins
31 g
 
Fat
11 g
 
Saturated Fat
2 g


Calories
Nutrition
Risky Content
Calorie Density
Medium Density
(1.3 cal/g)
Nutrition Density
High Density
(11.8 %/cal)
High Risk Components Density
Medium Density
(0.4 %/g)

NUTRITION FACTS

(% of daily value based on 2000 calories per day)
Proteins
Protein
Carbohydrates
Carbs
Dietary Fiber
Fiber
Total Fat
Fat
Saturated Fat
Saturated Fat
Cholesterol
Cholesterol
Sodium
Sodium
Sugar
Added Sugar

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VITAMINS

(% of daily value based on 2000 calories per day)

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MINERALS

(% of daily value based on 2000 calories per day)

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NUTRITION LABEL

(% of daily value based on 2000 calories per day)

Nutrition Facts

Ready To Cook Tilapia with Sweet and Sour Sauce

Serving Size: Serving (369g)

* Amount Per Serving
Calories 470 cal
Calories from Fat 99 cal
% Daily Value
Total Fat 11 g 16.9%
Saturated Fat 2 g 🔒%
Cholesterol 60 mg 🔒%
Sodium 1 mg 🔒%
Total Carbohydrate 63 g 21%
Dietary Fiber 4 g 15.9%
Sugars (Added) 14.8 g 🔒%
Protein 31 g 62%
 
Vitamins
Vitamin A 434.1 IU 🔒%
Vitamin B6 0.4 mg 🔒%
Vitamin B12 0.5 mcg 🔒%
Vitamin C 14.4 mg 🔒%
Vitamin D 1.1 mcg 🔒%
Vitamin E 0 mg 🔒%
Vitamin K 12.2 mcg 🔒%
 
Minerals
Calcium (Ca) 490 mg 🔒%
Copper (Cu) 0.2 mg 🔒%
Iron (Fe) 0.4 mg 🔒%
Magnesium (Mg) 62.7 mg 🔒%
Manganese (Mn) 0 mg 🔒%
Potassium (K) 848.7 mg 🔒%
Phosphorus (P) 369 mg 🔒%
Selenium (Se) 19.9 mcg 🔒%
Zinc (Zn) 2.3 mg 🔒%

* For complete nutrition fact information download the Inlivo app.




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