Tilapia
TILAPIA NILOTICA | TILAPIA |
DESCRIPTION: An important food fish in Africa for eons, tilapia are AQUACULTURED around the world from Asia, to South America, to the United States and Canada. The lowfat flesh of the tilapia is white (sometimes tinged with pink), sweet and fine-textured. It's suitable for baking, broiling, grilling and steaming. The tilapia is also called St. Peter's fish and, in Hawaii, Hawaiian sun fish.
NUTRIENT NOTES:
VITAMINS- Vitamin E (alpha tocopherol)
PROTEINS- Tryptophan
- Methionine
- Cystine
- Lysine
SPECIALIZED- Encourages Good Bacterial Growth
This is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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