Fish, bass, baked or broiled
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 161 kcalEnergy
- 22.9 gProtein
- 7.02 gFat
- 0.01 gCarbohydrate
| Nutrient | Per 100 g | 1 small/regular fillet | Source field |
|---|---|---|---|
| Energy | 161 kcal | 145 kcal | 1008 Energy |
| Protein | 22.9 g | 20.6 g | 1003 Protein |
| Fat | 7.02 g | 6.3 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 1.821 g | 1.6 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 2.136 g | 1.9 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 2.224 g | 2 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 55 mg | 50 mg | 1253 Cholesterol |
| Carbohydrate | 0.01 g | 0.009 g | 1005 Carbohydrate, by difference |
| Sugars | 0.01 g | 0.009 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 300 mg | 270 mg | 1093 Sodium, Na |
| Potassium | 319 mg | 287 mg | 1092 Potassium, K |
| Calcium | 13 mg | 12 mg | 1087 Calcium, Ca |
| Iron | 0.36 mg | 0.32 mg | 1089 Iron, Fe |
| Water | 67.91 g | 61.1 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 small/regular fillet | 90 g | 145 | 20.6 | 6.3 | 0.009 | 0.009 | 0 | 270 |
| 1 large fillet | 135 g | 217 | 30.9 | 9.5 | 0.014 | 0.014 | 0 | 405 |
| 1 cup | 135 g | 217 | 30.9 | 9.5 | 0.014 | 0.014 | 0 | 405 |
| 1 oz yields | 20 g | 32 | 4.6 | 1.4 | 0.002 | 0.002 | 0 | 60 |
| 1 cubic inch | 17 g | 27 | 3.9 | 1.2 | 0.002 | 0.002 | 0 | 51 |
| Quantity not specified | 90 g | 145 | 20.6 | 6.3 | 0.009 | 0.009 | 0 | 270 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2706295
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Fish and seafood
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Fish, bass, baked or broiled (official name from the source)
- Français: Poisson, bar, au four ou grillé (machine-translated, confirmed by a second independent pass)
- Deutsch: Fisch, Barsch, gebacken oder gegrillt (machine-translated, confirmed by a second independent pass)
- Italiano: Pesce, spigola, al forno o alla griglia (machine-translated, confirmed by a second independent pass)
- Español: Pescado, lubina, al horno o a la parrilla (machine-translated, confirmed by a second independent pass)
Related foods
- Fish, NS as to type, fried
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- Fish, haddock, fried
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:2706295" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.