Catalog -> Fish dishes -> Fish
* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.
** The suggested value for sugar is the maximum suggested amount and has no actual required amount.
RAINBOW TROUT SEA, FILLET refers to the filleted portion of rainbow trout, a freshwater fish prized for its delicate flavor and firm texture. It can be prepared in various ways, such as baking, grilling, or pan-searing, and is a good source of protein and omega-3 fatty acids.
Rainbow trout is a healthy source of protein and is rich in omega-3 fatty acids, which are beneficial for heart health. It also contains essential nutrients such as vitamins D and B12, selenium, and phosphorus. Incorporating rainbow trout into a well-balanced diet can contribute to overall health and well-being.
Rainbow trout is generally a healthy choice for consumption. However, like any fish, it may contain environmental contaminants such as mercury and PCBs. It is recommended to consume fish in moderation and to be aware of any local advisories or regulations regarding fish consumption in specific bodies of water.
The recommended serving size for RAINBOW TROUT SEA, FILLET is 3-4 ounces, which is about the size of a deck of cards. Eating this portion once or twice a week is considered part of a healthy diet.
Rainbow trout is a type of fish, and individuals who are allergic to fish should avoid consuming rainbow trout. It's important to consult with a healthcare professional if you have any concerns about allergies or dietary restrictions.
The ratio of macro elements (protein, fat, carbs) in Rainbow trout sea, fillet
The ratio of amino acids in Rainbow trout sea, fillet. See full profile
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