1 serving (100 grams) contains 120 calories, 20.0 grams of protein, 4.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
285.7 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 119.0 mg | 39% | |
| Sodium | 119.0 mg | 5% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 47.6 g | 95% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 23.8 mg | 1% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 714.3 mg | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Carpaccio
Carpaccio is a traditional Italian dish consisting of thinly sliced raw meat or fish, typically beef, veal, or tuna, often served as an appetizer. The slices are usually drizzled with olive oil and lemon juice, and garnished with capers, arugula, or shaved Parmesan cheese. Originating in Venice in the 1950s, Carpaccio was first created by Giuseppe Cipriani at Harry’s Bar and named after painter Vittore Carpaccio for his use of vibrant red hues reminiscent of the dish's color. Nutritionally, Carpaccio can be a lean source of protein, rich in essential amino acids, iron, and omega-3 fatty acids (when made with fish). The dish is relatively low in carbohydrates but may contain high sodium and fat depending on the toppings. As it is served raw, freshness and proper handling are crucial to avoid foodborne illnesses, making it both a flavorful and health-conscious option when prepared responsibly.
