Other
parava.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
112
PROTEIN
21.5g
CARBS
0g
FAT
2.7g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 0.66 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories112kcal—
Protein21.5g43%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat2.7g4%
Saturated fat1.2g6%
Trans fat0g—
Cholesterol26.2mg9%
Water77.2g—
MINERALS
Sodium84.1mg4%
Potassium363mg8%
Calcium29.1mg2%
Iron3.6mg20%
Magnesium32.5mg8%
Phosphorus194mg16%
Zinc0.56mg5%
Copper0.02mg2%
Manganese0.03mg1%
Selenium11.5µg21%
VITAMINS
Vitamin A2.6µg0%
Vitamin C0mg0%
Vitamin D1.1µg6%
Vitamin E0.55mg4%
Vitamin K0.66µg1%
Thiamin (B1)0.03mg3%
Riboflavin (B2)0.03mg2%
Niacin (B3)0.98mg6%
Pantothenic acid (B5)0.09mg2%
Vitamin B6153mg9000%
Biotin (B7)796µg2653%
Folate (B9)0µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece300g
HEALTH BENEFITS
Why eat it.
- ✓Rich source of high-quality, easily digestible protein essential for muscle repair and growth.
- ✓Provides Vitamin B12, which is vital for nerve function and the formation of red blood cells.
COOKING TIPS
In the kitchen.
- 1Parava has a firm texture and mild flavor, making it excellent for frying, grilling, and using in curries.
- 2For a traditional South Indian preparation, marinate the fish with turmeric, chili powder, ginger-garlic paste, and tamarind before pan-frying or adding to a curry.
- 3When grilling or baking, score the skin and season with salt, pepper, lemon juice, and herbs to allow flavors to penetrate.
- 4Avoid overcooking to keep the flesh moist and tender; the fish is cooked when it flakes easily with a fork.
STORAGE
Keep it fresh.
- For fresh fish, store in the coldest part of the refrigerator (below 40°F or 4°C) and consume within 1-2 days.
- For long-term storage, wrap the fish tightly in plastic wrap and then a freezer bag, and freeze at 0°F (-18°C) for up to 3 months for best quality.
FAQ
Frequently asked questions.
Is parava healthy?
Yes, parava is a very healthy seafood choice. It's an excellent source of lean protein, low in calories, and rich in essential nutrients like Omega-3 fatty acids, selenium, iodine, and Vitamin B12, all contributing to overall well-being.
How much protein and calories are in parava?
Per 100g serving, parava contains approximately 21.5g of high-quality protein and only about 111.62 calories. It has 0g carbohydrates and 2.74g fat, making it a lean and nutrient-dense option.
How should I cook parava?
Parava is a versatile fish that can be cooked in various ways. Popular methods include grilling, baking, pan-frying, or steaming. Its firm texture holds up well to different preparations, often seasoned simply to highlight its natural flavor.
What does parava taste like?
As a type of seafood, parava generally has a mild, slightly sweet, and clean 'fishy' flavor, typical of many white-fleshed fish. Its texture is usually firm and flaky when cooked properly, making it appealing to a wide range of palates.
How do I store fresh parava?
To store fresh parava, rinse it under cold water, pat it dry, and place it in an airtight container or wrap it tightly in plastic wrap. Store it in the coldest part of your refrigerator, preferably on a bed of ice, and consume within 1-2 days.
How can I tell if parava is fresh?
Fresh parava should have clear, bulging eyes, bright red gills, and firm, shiny flesh. It should smell like the ocean, not overly fishy or ammonia-like. Avoid fish with cloudy eyes, dull skin, or a strong, unpleasant odor.
Does parava contain mercury?
Like most seafood, parava may contain trace amounts of mercury. However, it is generally considered a low-mercury fish, making it safe for regular consumption for most healthy adults. Pregnant women and young children should consult dietary guidelines for seafood intake.
