The Nutrition in Tilapia Prosciutto and Sage

The Nutrition in Tilapia Prosciutto and Sage
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Tilapia is an inexpensive and widely available fish. It does not have a very strong flavor, so it's often heavily seasoned or served with other ingredients that carry bold flavors. Tilapia with prosciutto and sage is a simple recipe that is flavorful and nutritious.

Calorie Content

Tilapia with prosciutto and sage is relatively low in calories. A 4-ounce skinless tilapia fillet with prosciutto and sage -- made according to a December 2004 "Gourmet" magazine -- contains 165 calories, which constitutes just 8 percent of the daily intake on a 2,000-calorie diet. If you want to burn off the calories in a 4-ounce serving of tilapia with prosciutto and sage, you could do so through 17 minutes of basketball or 11 minutes of running at 8 miles per hour. The "Gourmet" recipe calls for 32 ounces of skinless tilapia, 6 ounces of prosciutto, 12 sage leaves and 4 teaspoons of olive oil, so changing the serving size will alter the calorie content.

Protein Content

Tilapia, as with other types of fish, is rich in protein. Prosciutto provides protein as well, and a 4-ounce tilapia fillet with prosciutto and sage contains about 29 grams of protein -- nearly five times the amount in one egg.

Fat Content

Although tilapia contains very little fat, tilapia with proscuitto and sage has additional fat from olive oil and prosciutto. A 4-once tilapia fillet with prosciutto and sage contains about 6.25 grams of fat. Fat is high in calories, but it is essential for your health because it helps your body grow and develop properly.

Carbohydrate Content

If you're following a low-carbohydrate diet, tilapia with prosciutto and sage can be a good choice, as it is carbohydrate-free. While carbohydrate reduction may help you lose weight, carbohydrates are your body's primary energy source. One type of carbohydrate, dietary fiber, is vital for your health because it aids in digestion.

References

Article reviewed by S.C. Ville Last updated on: Jan 24, 2012

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