kalava
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, kalava is very healthy. It's an excellent source of high-quality, lean protein, low in calories and fat, and rich in beneficial Omega-3 fatty acids. It also provides essential vitamins like D and minerals such as selenium and iodine, supporting overall well-being.
Kalava is packed with nearly 20g of high-quality protein per 100g, essential for muscle building and repair. It's also a good source of Omega-3 fatty acids (EPA and DHA) for heart and brain health, Vitamin D for bones and immunity, and minerals like selenium and iodine for antioxidant protection and thyroid function.
Absolutely. With only about 89 calories and nearly 20g of protein per 100g, kalava is an ideal food for weight loss. Its high protein content helps promote satiety, reducing overall calorie intake, while being very low in fat and carbs.
Yes, kalava itself is naturally gluten-free. As a pure seafood product, it contains no wheat, barley, or rye. However, always check ingredients if it's prepared with sauces or breading, as these might contain gluten.
Yes, kalava is highly keto-friendly. It contains 0g of carbohydrates and is an excellent source of protein and healthy fats (Omega-3s). It fits perfectly into a ketogenic diet, providing essential nutrients without impacting carb limits.
Kalava can be cooked in various ways, similar to other white fish. Popular methods include grilling, baking, pan-frying, steaming, or broiling. Its lean nature means it cooks relatively quickly, so be careful not to overcook to maintain its tenderness and prevent it from drying out.
Kalava typically has a mild, slightly sweet flavor with a firm, flaky white flesh. It's not overly 'fishy,' making it a versatile option that pairs well with a variety of seasonings and sauces. Its texture is generally pleasant and tender when cooked properly.
kalava is a versatile ingredient found in cuisines around the world. With 89.39 calories per 100g and 19.38 grams of protein, it's a nutritious addition to many dishes.
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View all other →Fresh kalava should be stored in the coldest part of your refrigerator, ideally on ice, and consumed within 1-2 days. For longer storage, kalava can be frozen for up to 3-6 months. Ensure it's properly wrapped in airtight packaging to prevent freezer burn.
Look for kalava with clear, bright eyes, firm and shiny skin, and a mild, fresh sea smell (not overly fishy). The flesh should spring back when lightly pressed. Avoid fish with dull eyes, discolored skin, or a strong, unpleasant odor.
Like most seafood, kalava may contain trace amounts of mercury. However, as a general rule, smaller or medium-sized fish typically have lower mercury levels compared to larger, predatory species. Kalava is generally considered safe for regular consumption as part of a balanced diet.