

For this 100g serving in your diet, the amount of Calories is 97 kcal (5% RDA), the amount of Fat is 2.33 g (4% RDA) and the amount of Carbohydrate is 0 g. This food profile is part of our list of food and drinks under the general group Finfish and Shellfish Products.Other important and protein related nutrients are Calories, Fat and Carbohydrate.
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The full nutrition content, RDA percentages and levels for Fish, bass, striped, raw should be considered along with the protein content. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 6 types of sea bass.Īt the bottom of the page is the full list for the 6 different types of sea bass based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the protein content in sea bass.įish, bass, striped, raw - Nutritional Content and Chart Fish, sea bass, mixed species, raw : 18.43g (33%RDA)įollowing on from the five top sea bass items or products containing protein we have a more comprehensive break down of Fish, bass, striped, raw, and the highest item containing protein which is Fish, bass, freshwater, mixed species, cooked, dry heat. Fish, bass, fresh water, mixed species, raw : 18.86g (34%RDA)ĥ. Fish, bass, striped, cooked, dry heat : 22.73g (41%RDA)Ĥ. Fish, sea bass, mixed species, cooked, dry heat : 23.63g (42%RDA)ģ. Fish, bass, freshwater, mixed species, cooked, dry heat : 24.18g (43%RDA)Ģ. Top five sea bass products high in proteinīelow is a summary list for the top five sea bass items ranked by the amount or level of protein in 100g.ġ. The percentage of the recommended daily allowance (RDA) for protein is based on a 50 g RDA level for a mature adult. This corresponds to an RDA percentage of 50%.

For a typical serving size of 1 fillet (or 159 g) the amount of Protein is 28.19 g. 17.73 g of protein per 100g, from Fish, bass, striped, raw corresponds to 32% of the protein RDA.
