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SWAI SKINLESS FILLETS

Frozen Fish & Seafood Wal-Mart Stores, Inc. Branded
62 Calories
12.5g Protein
0g Carbs
1.3g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 62
% Daily Value*
Total Fat 1.3g 2%
Saturated Fat 0.5g 2%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 357mg 16%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 12.5g 25%
Vitamin D 0mcg 0%
Calcium 11mg 1%
Iron 0mg 0%
Potassium 240mg 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 12.5g 90%
Carbs 0g 0%
Fat 1.3g 10%

Minerals

Nutrient Amount % DV
Calcium, Ca 11 MG 1%
Iron, Fe 0 MG 0%
Potassium, K 240 MG 5%
Sodium, Na 357 MG 16%

Related Foods in Frozen Fish & Seafood

Food Calories Protein Carbs Fat
BEER BATTERED FISH FILLETS, BEER BATTERED 225 9.8g 14.7g 13.7g CRUNCHY FISH STICKS 211 12.6g 27.4g 6.3g WILD CAUGHT YELLOWFIN TUNA STEAKS 107 24.1g 0g 0.5g BATTER DIPPED FISH FILLETS 284 10.8g 23.0g 16.2g WILD CAUGHT ALASKA KETA SALMON FILLETS 116 20.5g 0g 3.6g LARGE 61-70 COOKED SHRIMP 71 16.5g 0g 0g

Nutrition Highlights

  • Low in calories with 62 kcal per 100g.
  • Good source of protein with 12.5g per 100g.
  • Very low in fat (1.3g per 100g).

About SWAI SKINLESS FILLETS

SWAI SKINLESS FILLETS is a low-calorie food with 62 calories per 100-gram serving. Its primary macronutrient source is protein, providing 12.5g of protein, 0g of carbohydrates, and 1.3g of fat. This food belongs to the Frozen Fish & Seafood category.

Ingredients

SWAI (PANGASIANODON HYPOPHTHALMUS), WATER, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), SALT.

Dietary Information

SWAI SKINLESS FILLETS is considered low-carb and keto-friendly, low-fat, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 62 calories per 100 grams, SWAI SKINLESS FILLETS gets 81% of its calories from protein, 0% from carbohydrates, and 19% from fat. This is lower than most foods and comparable to fruits and vegetables.

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