Nutritional value of tilapia

Abstract: the meat of tilapia is delicious and delicate, whether it is braised or cooked, it tastes good. According to the determination of Nile tilapia, every 100 grams of meat contains 20.5 grams of protein, 693 grams of fat, 148 kcal, 70 milligrams of calcium, 50 milligrams of sodium, 37 milligrams of phosphorus, 1 milligrams of iron, 01 milligrams of vitamin B1 and 12 milligrams of vitamin B2. Tilapia has become the main farmed fish in the world.

The meat of tilapia is delicious and delicate, and it tastes good no matter it is braised or cooked. Nile tilapia was determined to contain 20.5 grams of protein, 6.93 grams of fat, 148 kcal, 70 milligrams of calcium, 50 milligrams of sodium, 37 milligrams of phosphorus, 1 milligrams of iron, 0.1 milligrams of vitamin B1 and 0.12 milligrams of vitamin B2 per 100 grams of meat. Tilapia has become the main farmed fish in the world.

The meat of tilapia is delicious and tender, containing a variety of unsaturated fatty acids and rich in protein. In Japan, this fish is called a "protein source that does not need protein."

Tilapia can be eaten by ordinary people, young and old, about 100 grams at a time. Tilapia taste delicious, delicate meat, few bone spines, no intermuscular spines, whether braised or steamed, the taste is good. In addition, it can also make whole fish, fish fillets and fish balls, which can be steamed, boiled, fried, roasted, made in soup or cooked by microwave.