Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 177.1
  • Total Fat 10.5 g
  • Saturated Fat 5.4 g
  • Polyunsaturated Fat 1.2 g
  • Monounsaturated Fat 2.4 g
  • Cholesterol 63.4 mg
  • Sodium 232.6 mg
  • Potassium 271.0 mg
  • Total Carbohydrate 1.2 g
  • Dietary Fiber 0.0 g
  • Sugars 0.4 g
  • Protein 19.6 g
  • Vitamin A 4.5 %
  • Vitamin B-12 2.9 %
  • Vitamin B-6 0.3 %
  • Vitamin C 1.2 %
  • Vitamin D 1.0 %
  • Vitamin E 0.8 %
  • Calcium 9.2 %
  • Copper 0.3 %
  • Folate 0.3 %
  • Iron 2.0 %
  • Magnesium 0.9 %
  • Manganese 0.3 %
  • Niacin 0.1 %
  • Pantothenic Acid 0.4 %
  • Phosphorus 5.1 %
  • Riboflavin 1.4 %
  • Selenium 2.4 %
  • Thiamin 0.4 %
  • Zinc 1.4 %
*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 Broiled Tilapia Parmesan

View the full Broiled Tilapia Parmesan Recipe & Instructions
Submitted by: RACHIELOO

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 Broiled Tilapia Parmesan

83 calories of Tilapia filet, (3 oz)

51 calories of Butter, salted, (0.50 tbsp)

27 calories of Parmesan Cheese, grated, (0.06 cup)

13 calories of Kraft Mayo Light Mayonnaise (Mayo), (0.38 tbsp)

0 calories of Lemon Juice, (0.25 wedge yields)

0 calories of Onion powder, (0.04 tsp)

0 calories of Pepper, black, (0.04 tsp)

0 calories of Basil, (0.04 tbsp)


Nutrition & Calorie Comments  

Sounds awesome!GREAT and great protein too! Submitted by:
GABY1948

(1/30/17)
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We had these for dinner!! It was very good and I don't even like fish very much!! It was very easy to make! I used Mrs Dash no salt table blend instead of the spices. Made a little extra sauce to put on multi grain bread,

Submitted by:
DULCINAC

(5/26/16)
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I would reduce the parm and basil just because it is too salty/bitter tasting. Otherwise, Excellent fish dish Submitted by:
ONLYME33

(1/17/16)
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