Crispy Skin Nutrition Facts: Calories, Macros & Health Benefits

Summary: Crispy Skin contains 185 calories, 20g protein, 0g carbs, and 12g fat per one fillet (170g). It is a source of saturated fat, cholesterol, sodium.

gluten-free dairy-free keto-friendly low-carb high-protein
Crispy Skin - nutrition facts and calorie information

Nutrition Facts — one fillet (170g)

0.0g
Carbs
20.0g
Protein
12.0g
Fat
NutrientAmount% Daily Value
Calories185 kcal9%
Protein20.0g40%
Carbohydrates0.00g0%
Total Fat12.0g15%
Saturated Fat2.5g12%
Cholesterol60.0mg20%
Sodium400.0mg17%
Calcium35.0mg3%
Iron350.0mg1944%
Magnesium0.50mg0%
Zinc220.0mg2000%
Vitamin C0.05mg0%
Vitamin A0.05mcg0%
Vitamin B64.0mg235%
Vitamin B120.30mcg12%
Folate10.0mcg2%
Vitamin E1.5mg10%
Vitamin K1.5mcg1%
Phosphorus30.0mg2%

Is Crispy Skin Good for You?

Crispy Skin provides 185 calories per one fillet (170g) with 20g protein, 0g carbohydrates, and 12g fat. It is a source of saturated fat (12% dv), cholesterol (20% dv), sodium (17% dv).

Pan-seared barramundi fillet with crispy skin, seasoned and cooked with oil

Key Health Benefits of Crispy Skin

How to Track Crispy Skin Nutrition with Gram

Use Gram to log crispy skin and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in crispy skin?

Crispy Skin contains 185 calories per one fillet (170g).

How much protein is in crispy skin?

Crispy Skin provides 20g of protein per one fillet (170g).

How many carbs are in crispy skin?

Crispy Skin has 0g of carbohydrates per one fillet (170g).

Is crispy skin good for tracking nutrition?

Yes. Crispy Skin can be logged by calories, macros, and micronutrients in the Gram app.

How should I use crispy skin in a meal plan?

Use Crispy Skin as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track crispy skin and thousands of other foods with the Gram app.

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