1 serving (100 grams) contains 150 calories, 25.0 grams of protein, 5.0 grams of fat, and 2.0 grams of carbohydrates.
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Nutrition Information
Calories |
357.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 119.0 mg | 39% | |
| Sodium | 714.3 mg | 31% | |
| Total Carbohydrates | 4.8 g | 1% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 2.4 g | ||
| protein | 59.5 g | 119% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.6 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 833.3 mg | 17% | |
* 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 Tataki
Tataki is a Japanese dish typically made with high-quality cuts of fish or meat, such as tuna, salmon, or beef, which are lightly seared on the outside and left raw in the center. The protein is usually seasoned with ingredients like ginger, soy sauce, citrus, and scallions, and served thinly sliced. This cooking method retains much of the nutritional value of the raw protein source, including essential omega-3 fatty acids found in fish and lean protein from meat options. The lack of heavy cooking preserves nutrient density and offers a lighter alternative to fully cooked dishes. However, consuming raw or lightly cooked proteins carries a risk of foodborne illness, so sourcing fresh, high-grade ingredients is essential. Tataki complements a health-conscious diet with its balanced flavors and minimal use of added fats and oils, making it a popular choice in Japanese cuisine.
