Striped Bass · Morone saxatilis
Fish, bass, striped, cooked, dry heat
Nutrition facts per 100 g · edible portion
Aquatic Foods3 forms & preparations
Dietary labels are inferred automatically from Fish, bass, striped, cooked, dry heat's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 45/100
How many beneficial nutrients Fish, bass, striped, cooked, dry heat delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Fish, bass, striped, cooked, dry heat come from — the split across carbs, fat & protein.
23% from fat
-
Carbs 0%0.0 g per serving
-
Fat 23%3.0 g per serving
-
Protein 77%22.7 g per serving
What Fish, bass, striped, cooked, dry heat is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 3.0 g | |
| Saturated Fat | 0.7 g | |
| Monounsaturated Fat | 0.8 g | — |
| Polyunsaturated Fat | 1.0 g | — |
| Omega-3 Fatty Acids | 19.0 mg | — |
| Omega-6 Fatty Acids | 19.0 mg | — |
| Myristic Acid | 54.0 mg | — |
| Palmitic Acid | 486.0 mg | — |
| Stearic Acid | 110.0 mg | — |
| Palmitoleic Acid | 194.0 mg | — |
| Oleic Acid | 574.0 mg | — |
| Gadoleic Acid | 73.0 mg | — |
| Linoleic Acid | 19.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 217.0 mg | — |
| Docosahexaenoic Acid (DHA) | 750.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 22.7 g | |
| Histidine | 669.0 mg | — |
| Isoleucine | 1,047.0 mg | — |
| Leucine | 1,848.0 mg | — |
| Lysine | 2,088.0 mg | — |
| Methionine | 673.0 mg | — |
| Phenylalanine | 887.0 mg | — |
| Threonine | 997.0 mg | — |
| Tryptophan | 255.0 mg | — |
| Valine | 1,171.0 mg | — |
| Alanine | 1,375.0 mg | — |
| Arginine | 1,360.0 mg | — |
| Aspartic Acid | 2,328.0 mg | — |
| Cystine | 244.0 mg | — |
| Glutamic Acid | 3,393.0 mg | — |
| Glycine | 1,091.0 mg | — |
| Proline | 804.0 mg | — |
| Serine | 927.0 mg | — |
| Tyrosine | 767.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 31.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 2.6 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 10.0 mcg | |
| Vitamin B12 | 4.4 mcg | |
| Pantothenic Acid (B5) | 0.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 19.0 mg | |
| Iron | 1.1 mg | |
| Magnesium | 51.0 mg | |
| Phosphorus | 254.0 mg | |
| Potassium | 328.0 mg | |
| Sodium | 88.0 mg | |
| Zinc | 0.5 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.0 mg | |
| Selenium | 46.8 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 103.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.3 g | — |
About Fish, bass, striped, cooked, dry heat
The striped bass (Morone saxatilis), often called striper, rockfish, or linesider, is a popular sport and food fish found along the Atlantic coast of North America, named for the dark horizontal stripes running along its silvery sides. Both wild-caught and farm-raised striped bass are valued in the kitchen for firm, flaky white flesh with a mild, slightly sweet flavor that takes well to almost any preparation.
It is a lean source of high-quality protein and omega-3 fatty acids, along with selenium and B vitamins. The meaty fillets hold together well, making striped bass a favorite for grilling, roasting, pan-searing, and broiling, and the whole fish is wonderful baked. Its skin crisps up beautifully in a hot pan. Choose fillets that look moist and smell clean of the sea, and cook fresh striped bass within a day or two for the best flavor and texture.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Fish, bass, striped, cooked, dry heat?
There are 124 calories in 100 g of Fish, bass, striped, cooked, dry heat, or about 154 calories in 1 fillet (124 g).
How much protein is in Fish, bass, striped, cooked, dry heat?
Fish, bass, striped, cooked, dry heat contains 22.7 g of protein per 100 g.
How many carbs are in Fish, bass, striped, cooked, dry heat?
Fish, bass, striped, cooked, dry heat has 0.0 g of carbohydrates per 100 g.
How much fat is in Fish, bass, striped, cooked, dry heat?
Fish, bass, striped, cooked, dry heat provides 3.0 g of total fat per 100 g.
What is Fish, bass, striped, cooked, dry heat a good source of?
Fish, bass, striped, cooked, dry heat is an excellent source of Vitamin B12 (184% DV), Selenium (85% DV), Protein (45% DV), Vitamin B6 (20% DV) and Phosphorus (20% DV) and a good source of Pantothenic Acid (B5), Niacin (B3), Magnesium and Thiamin (B1) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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