What is Tilapia? Nutritional Facts & Calories

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Tilapia

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Tilapia

Stock Image | Tilapia

What is Tilapia?

Tilapia is a type of fish that was originally caught in the wild, but is now almost exclusively farm-raised for human consumption. The fish is versatile, bland and has a white flesh that is flaky and low in fat. The cooked fish is mild tasting and tender and can be baked, grilled, fried and cooked in a multitude of styles.

Tilapia Nutritional Facts and Calories

Serving Size: 1 oz28.35g

ozTilapia
Amount Per Serving% Daily Value
Calories36kcal2%
Fats1g4%
Sat. fats0g0%
Mono. Fats0g0%
Trans fatsN/A
Carbs0g0%
Sugars0g0%
Fiber0g0%
Proteins7g27%
Cholesterol16mg15%
Sodium16mg2%

Healthy Level

Unhealthy Level

Buy Tilapia From 

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Aquatic Provisions Tilapia Staple Growth Blend 2.5 lbs, Floating 3.5mm Pellets Fish Food

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185 Homemade Tilapia Recipes: Tilapia Cookbook - The Magic to Create Incredible Flavor!

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Pro Pack 4000 Tilapia Food - 4 Pounds

$2369

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Tilapia Cookbook (Seafood Cookbook 1)

$299

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Easy Tilapia Cookbook: 50 Amazingly Simple Tilapia Recipes (Tilapia, Tilapia Cookbook, Tilapia Recipes Book 1)

$299

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101 Tilapia Fillet Recipes: The Tilapia Fillet Cookbook for All Things Sweet and Wonderful!

$1099

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Related Ingredients

Information is not verified and for reference purposes only. Contact vendor directly if you have any food allergies. 2000 calories a day is used for general nutrition advice, but calorie needs may vary.See Nutrition

Frequently Asked Questions

How much protein is in Tilapia?

1 oz of Tilapia contains 7 g of protein.

How many carbs are in Tilapia?

1 oz of Tilapia contains 0 g of carbs.

How much fat is in Tilapia?

1 oz of Tilapia contains 1 g of fat.

How much sugar is in Tilapia?

1 oz of Tilapia contains 0 g of sugar.

How many calories are in 1 oz of Tilapia?

There are 36 calories in 1 oz of Tilapia.

How many calories are in 1 pound of Tilapia?

There are 581 calories in 1 pound of Tilapia.

How many calories are in 1 Fillet of Tilapia?

There are 111 calories in 1 Fillet of Tilapia.

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