Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
| Calories | 51.0 | Total Fat | 1.7 g |
|---|---|
| Saturated Fat | 0.4 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 0.7 g |
| Cholesterol | 14.2 mg |
| Sodium | 284.2 mg |
| Potassium | 120.8 mg |
| Total Carbohydrate | 0.7 g |
| Dietary Fiber | 0.1 g |
| Sugars | 0.0 g |
| Protein | 7.7 g |
| Vitamin A | 0.8 % | Vitamin B-12 | 9.5 % |
|---|---|
| Vitamin B-6 | 6.4 % |
| Vitamin C | 1.1 % |
| Vitamin D | 0.0 % |
| Vitamin E | 0.1 % |
| Calcium | 0.4 % |
| Copper | 2.8 % |
| Folate | 0.5 % |
| Iron | 2.3 % |
| Magnesium | 3.0 % |
| Manganese | 2.1 % |
| Niacin | 17.6 % |
| Pantothenic Acid | 1.3 % |
| Phosphorus | 10.3 % |
| Riboflavin | 2.4 % |
| Selenium | 25.2 % |
| Thiamin | 1.1 % |
| Zinc | 3.0 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Grilled Japanese Swordfish
View the full Grilled Japanese Swordfish Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Grilled Japanese Swordfish
44 calories of Swordfish, (1 oz)
3 calories of Soy sauce (tamari), (0.25 tbsp)
2 calories of Sesame Oil, (0.06 1tsp)
1 calories of Onions, raw, (0.02 cup, chopped)
1 calories of Garlic, (0.19 cloves)
0 calories of Ginger Root, (0.06 tsp)
0 calories of Water, tap, (0.02 cup (8 fl oz))
0 calories of Rice wine vinegar, (0.06 tbsp)
0 calories of Splenda, (0.06 tsp)
Calories per serving of Grilled Japanese Swordfish
44 calories of Swordfish, (1 oz)
3 calories of Soy sauce (tamari), (0.25 tbsp)
2 calories of Sesame Oil, (0.06 1tsp)
1 calories of Onions, raw, (0.02 cup, chopped)
1 calories of Garlic, (0.19 cloves)
0 calories of Ginger Root, (0.06 tsp)
0 calories of Water, tap, (0.02 cup (8 fl oz))
0 calories of Rice wine vinegar, (0.06 tbsp)
0 calories of Splenda, (0.06 tsp)
Calories in Similar Recipes
- Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.
- I took parts of this recipe from Cooking Light Magazine.
- This is the simple swordfish recipe my mother taught me from New Bedford, MA
- Seafood salad igoe
- Two summer dishes that combine perfectly!~