Tilapia has high nutritional value.

Nile tilapia has been measured to contain 20.5 grams of protein, 6.93 grams of fat, 148 kcal of calories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, and 1 mg of iron per 100 grams of meat. Vitamin B1 0.1 mg, Vitamin B2 0.12 mg. Tilapia has become a major farmed fish worldwide.

The meat of tilapia is delicious, tender, and contains a variety of unsaturated fatty acids and rich protein. In Japan, this fish is called a "protein source that does not require protein."

Tilapia can be eaten by the general population. Suitable for all ages, about 100 grams each time. Tilapia is delicious, with tender meat, few bone spurs, and no intermuscular spines. It tastes good whether braised or steamed. In addition, it can also be used to make whole fish, fish fillets, and fish balls, and can be steamed, boiled, fried, baked, made into soup, or cooked in the microwave.

Extended information:

Purchasing tips

1. The meat should be elastic.

2. The gills are light red or dark red.

3. The eyeballs are slightly convex and clear in black and white.

4. The appearance is complete and there is no scale falling off.

5. Those without fishy smell are considered fresh.

Baidu Encyclopedia--Tilapia

Baidu Encyclopedia--Red Tilapia