There are 280 calories in one serve (1 Fillet) of Mrs. Paul's Parmesan & Roasted Garlic Tilapia. The Nutrition Facts panel below shows calories and nutrients for 100 grams and other weight quantities of Mrs. Paul's Parmesan & Roasted Garlic Tilapia:
Nutrition Facts
Amount Per Selected Weight
-
Calories
199
-
Total Fat (g)
7 -
Saturated Fat (g)
1 -
Kilojoules
833 -
Sodium (mg)
461 -
Alcohol (g)
0 -
Cholesterol (mg)
32 -
Total Carbohydrate (g)
18 -
Dietary Fiber (g)
0 -
Sugars (g)
1 -
Protein (g)
14
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Food Details
A serve of Mrs. Paul’s Parmesan & Roasted Garlic Tilapia is 1 Fillet and weighs 141 grams. It contains 280 calories, 10g fat, 26g carbohydrates, and 20 grams of protein. Each 100g of Mrs. Paul’s Parmesan & Roasted Garlic Tilapia has 461mg of sodium and 1 grams of sugars.
Mrs. Paul’s Parmesan & Roasted Garlic Tilapia Ingredients
Tilapia (Fish, Water, Sodium Tripolyphosphate To Retain Moisture, Salt), Breading (Enriched Flour Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid , Garlic Powder, Salt, Dairy Product Solids, Palm Oil, Sugar, Onion Powder, Soybean Oil, Maltodextrin, Yeast Extract, Natural And Artificial Flavors, Chives, Whey Solids, Yeast, Modified Butter Oil And Dehydrated Butter, Sodium Caseinate, Dipotassium Phosphate, Malted Barley Flour, Mono And Diglycerides, Guar Gum, Ascorbic Acid, Annatto (Color), Turmeric (Color), Caramel Color, Sodium Hexametaphosphate), Flour Predust (Bleached Wheat Flour, Modified Potato Starch, Salt, Garlic Powder, Onion Powder), Water, Soybean Oil, Batter Mix (Enriched Wheat Flour Enriched With Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid , Modified Food Starch, Sugar, Salt, Dried Whole Eggs, Nonfat Dried Milk, Whey, Leavening Sodium Bicarbonate, Sodium Aluminum Phosphate , Soybean Oil, Dextrose, Oleoresin Paprika, Dry Soy Lecithin, Spice), Batter Mix (White Corn Flour, Modified Food Starch, Salt, Leavening Sodium Acid Pyrophosphate, Sodium Bicarbonate , Spice), Parmesan Cheese (Pastuerized Part-Skim Milk, Cheese Culture, Salt, Enzymes).
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