Nutrients, Calories, Benefits of Atlantic Sea Bass (golden, Common)

Published on: 01/06/2022

Calories in Atlantic Sea Bass (golden, Common)

Atlantic Sea Bass (golden, Common) contains 79 kCal calories per 100g serving. The reference value of daily consumption of Atlantic Sea Bass (golden, Common) for adults is 79 kCal.

The following foods have approximately equal amount of calories:

Lamb's kidneys (77kCal)
Beans black eye (cow peas, Chinese cowpea), ripe, canned (77kCal)
Kidney beans are red, ripe, canned, low in sodium (81kCal)
Kidney beans are red, ripe, canned (81kCal)
White Navy beans, sprouted, boiled with salt (78kCal)
White Navy beans, sprouted, cooked without salt (78kCal)
Tofu, flesh, cooked with calcium sulphate and magnesium chloride (nigari) (78kCal)
Sukkotash (a mixture of corn and lima beans), with crushed corn grains, canned (77kCal)
Soybeans, ripe sprouted seeds, steamed, with salt (81kCal)
Soybeans, ripe sprouted seeds, steamed (81kCal)

Proteins in Atlantic Sea Bass (golden, Common)

Atlantic Sea Bass (golden, Common) contains 15.31 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Atlantic Sea Bass (golden, Common)

Atlantic Sea Bass (golden, Common) contains 1.54 g fats per 100g serving. 1.54 g of fats are equal to 12.32 calories (kCal).

Vitamins and other nutrients in Atlantic Sea Bass (golden, Common)

Nutrient	Content	Reference
Calories	79kCal	79kCal
Proteins	15.31g	15g
Fats	1.54g	2g
Water	83.07g	83g
Ash	1.2g	1g
Vitamin A, RE	12mcg	12mcg
Retinol	0.012mg	0mg
Vitamin B1, thiamine	0.04mg	0mg
Vitamin B2, riboflavin	0.048mg	0mg
Vitamin B4, choline	65mg	65mg
Vitamin B5, pantothenic	0.272mg	0mg
Vitamin B6, pyridoxine	0.073mg	0mg
Vitamin B9, folate	9mcg	9mcg
Vitamin B12, cobalamin	1.5mcg	2mcg
Vitamin D, calciferol	1.2mcg	1mcg
Vitamin D3, cholecalciferol	1.2mcg	1mcg
Vitamin E, alpha tocopherol, TE	0.76mg	1mg
Vitamin K, phylloquinone	0.1mcg	0mcg
Vitamin PP, NE	1.005mg	1mg
Potassium, K	187mg	187mg
Calcium, Ca	28mg	28mg
Magnesium, Mg	23mg	23mg
Sodium, Na	287mg	287mg
Sera, S	153.1mg	153mg
Phosphorus, P	248mg	248mg
Iron, Fe	0.22mg	0mg
Manganese, Mn	0.011mg	0mg
Copper, Cu	21mcg	21mcg
Selenium, Se	28.6mcg	29mcg
Zinc, Zn	0.29mg	0mg
Arginine	1.013g	1g
Valin	0.741g	1g
Histidine	0.319g	0g
Isoleucine	0.723g	1g
Leucine	1.239g	1g
Lysine	1.464g	1g
Methionine	0.488g	0g
Threonine	0.704g	1g
Tryptophan	0.188g	0g
Phenylalanine	0.638g	1g
Alanine	0.901g	1g
Aspartic acid	1.558g	2g
Glycine	0.676g	1g
Glutamic acid	2.412g	2g
Proline	0.525g	1g
Serine	0.629g	1g
Tyrosine	0.544g	1g
Cysteine	0.16g	0g
Cholesterol	52mg	52mg
Trans fats	0.009g	0g
monounsaturated trans fats	0.005g	0g
Saturated fatty acids	0.273g	0g
12: 0 Laurinovaya	0.002g	0g
14: 0 Myristinova	0.06g	0g
15: 0 Pentadecane	0.004g	0g
16: 0 Palmitic	0.155g	0g
17: 0 Margarine	0.003g	0g
18: 0 Stearin	0.046g	0g
20: 0 Arachin	0.002g	0g
22: 0 Begen	0.001g	0g
Monounsaturated fatty acids	0.475g	0g
14: 1 Myristolein	0.002g	0g
15: 1 Pentadecene	0.001g	0g
16: 1 Palmitoleic	0.077g	0g
16: 1 cis	0.075g	0g
16: 1 trans	0.002g	0g
17: 1 Heptadecene	0.012g	0g
18: 1 Olein (omega-9)	0.188g	0g
18: 1 cis	0.185g	0g
18: 1 trans	0.003g	0g
20: 1 Gadolein (omega-9)	0.153g	0g
22: 1 Eruga (omega-9)	0.029g	0g
22: 1 cis	0.028g	0g
24: 1 Nervous, cis (omega-9)	0.014g	0g
Polyunsaturated fatty acids	0.304g	0g
18: 2 Linoleum	0.032g	0g
18: 2 trans isomer, not determined	0.003g	0g
18: 2 Omega-6, cis, cis	0.027g	0g
18: 2 Conjugated linoleic acid	0.002g	0g
18: 3 Linolenic	0.016g	0g
18: 3 Omega-3, alpha-linolenic	0.015g	0g
18: 3 Omega-6, gamma-linolenic	0.001g	0g
18: 4 Steroid Omega-3	0.008g	0g
20: 2 Eicosadiene, Omega-6, cis, cis	0.004g	0g
20: 3 Eicosatriene	0.008g	0g
20: 3 Omega-6	0.003g	0g
20: 4 Arachidon	0.009g	0g
20: 5 Eicosapentaenoic (EPA), Omega-3	0.062g	0g
Omega-3 fatty acids	0.248g	0g
22: 4 Docosatetraene, Omega-6	0.001g	0g
22: 5 Docosapentaenoic (DPC), Omega-3	0.01g	0g
22: 6 Docosahexaenoic (DHA), Omega-3	0.153g	0g
Omega-6 fatty acids	0.045g	0g

Nutrition Facts About Atlantic Sea Bass (golden, Common)

How To Cook Sea Bass With Fennel - Recipe

Required products :

2 small sea bass, cleaned, deboned and cut in half
1 fennel head, thinly sliced
1 lemon slices
handful of fresh basil leaves, chopped
a small handful of black olives
1 tablespoon olive oil

Method of preparation :

Turn the oven to 200 degrees.

Wash, dry and fill the fish with pieces of fennel, lemon and basil leaves, and arrange the rest on the side with olives. Sprinkle with olive oil and bake the sea bass for 30 minutes or until done.

Serve the tender fish with roasted vegetables and enjoy not only the taste but also all the benefits it will bring you.

Enjoy your meal!

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How To Cook Sea Bass With Steamed Cabbage - Recipe

Required products :

2 sea bass (or fillet of other white fish)
1 green or red hot pepper, peeled and chopped
1 teaspoon ginger root
300 grams of green cabbage, thinly sliced
2 teaspoons olive oil
1 teaspoon sesame oil
2 cloves garlic, chopped
2 teaspoons soy sauce

Method of preparation :

Season the fish with hot pepper, ginger and a little sea salt.

Stew the cabbage for 5 minutes, add the sea bass and stew for another 5 minutes or until the fish is cooked.

Heat olive oil and fry the garlic until browned, stirring often.

Serve the sea bass in a plate, season with soy sauce and fried garlic.

Enjoy your meal!

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White fish in parmesan and lemon breading

How To Cook Stuffed Sea Bass With Parsley And Garlic - Recipe

Required products :

1 large sea bass, about 2 kilograms
salt and freshly ground black pepper
1 lime, freshly squeezed
cold pressed olive oil for sprinkling

About the filling :

20 grams of fresh parsley leaves, finely chopped
2 pieces of lime, freshly squeezed and the bark of one finely grated
ginger root, peeled and grated / about 2.5 centimeters /
3 cloves garlic, grated
1 red pepper, finely chopped
5 tablespoons cold pressed olive oil

Method of preparation :

Preheat the oven to 190 degrees and cover the bottom of the pan with two layers of aluminum foil.

In a medium bowl, mix the ingredients for the filling and mix well.

Use a sharp knife to make 4 deep cuts on each side of the sea bass.

Rub the fish inside and out with salt and freshly ground black pepper.

Distribute the filling, leaving a small portion for the slits on both sides.

Transfer the sea bass to the pan and sprinkle with cold pressed olive oil and freshly squeezed lime.

Bake for 30-40 minutes until the fish is fully cooked.

Serve the stuffed sea bass warm with lime slices and garnish of your choice.

Enjoy your meal!

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