![]() ![]() ![]() Good sources of vitamin B12, vitamin D, selenium, and phosphorusĭelicate meat, slightly sweet with a flaky texture More calories (120 calories per 3.5-ounce serving) and more fat (3 grams)Ĭontains 15 grams of protein per 3.5-ounce servingĬontains 18 grams of protein per 3.5-ounce serving Slightly fewer calories (90 calories per 3.5-ounce serving) and less fat (2 grams) Smaller and smoother scales, sleeker appearance Shorter dorsal and anal fins that do not extend as long as Swai Long dorsal and anal fins that extend for a significant portion of its body length Shorter and rounder body shape with an oval head and slightly protruding mouth Slender, elongated body shape with a pointed head, more streamlined Lighter coloration, light gray or light brown with a slightly pinkish hueĭarker coloration, ranging from grayish to olive green Smaller, usually reaches a maximum length of 2 feet, weighs about 10 pounds on average Larger, can grow up to 4 feet, weigh around 90 pounds Many regions, especially Africa and Australia Tilapia, on the other hand, can withstand more intense cooking methods like grilling and pan-frying. However, due to its delicate texture, swai is more prone to falling apart, making it better suited for gentle cooking methods like baking or steaming. Cooking Methods: Both swai and tilapia are versatile fish that can be cooked using various methods such as baking, grilling, broiling, and pan-frying.The texture of Tilapia is also distinct, with its raw flesh being pinkish-white but turning entirely white when cooked. However, it does have a subtle sweetness. On the other hand, Tilapia has a very mild flavor and is almost bland and tasteless. Taste And Texture: Swai’s delicate meat has a tinge of sweetness and a flaky texture, making it enjoyable in various dishes when cooked.They also contain minerals like selenium and phosphorus. They are good sources of vitamin B12, essential for brain function and the production of red blood cells, and vitamin D, important for bone health and immune function. Vitamins and Minerals: Both Swai and Tilapia provide important vitamins and minerals.Essential Amino Acids: Tilapia is higher in the essential amino acid lysine, which is important for maintaining a healthy immune system.Omega-3s are important for brain and heart health. Omega-3 Fatty Acids: While both fish contain omega-3 fatty acids, Tilapia has slightly higher levels compared to Swai.Protein is essential for building muscle and repairing tissues in the body. Protein: Both fish are good protein sources, with Swai containing 15 grams and Tilapia containing 18 grams per 3.5-ounce serving.A 3.5-ounce serving of Swai contains 90 calories and 2 grams of fat, while Tilapia contains 120 calories and 3 grams of fat. Calories and Fat: Swai has slightly fewer calories and less fat than Tilapia.Tilapia’s scales are generally smaller and smoother, making its skin look sleeker. However, Swai has larger and thicker scales compared to Tilapia, which may appear somewhat rough in texture. Scales: Both Swai and Tilapia have scales covering their bodies.In contrast, Tilapia has shorter dorsal and anal fins, which do not extend for as long as Swai. Swai has long dorsal and anal fins, which extend for a significant portion of its body length. Fin Appearance: The fins of Swai and Tilapia also differ in appearance.Conversely, Tilapia has a shorter and rounder body shape, with a more oval head and a slightly protruding mouth. Its body is more streamlined, resembling the shape of a typical freshwater fish. Shape: Swai has a slender, elongated body shape with a pointed head.On the other hand, Tilapia usually has a darker skin color, ranging from grayish to olive green. Swai typically has a light gray or light brown skin color, often with a slightly pinkish hue. Color: Swai has a lighter coloration compared to Tilapia.Swai can grow up to 4 feet and weigh around 90 pounds, while Tilapia usually reaches a maximum length of 2 feet and weighs about 10 pounds on average. Size: Swai, also known as Pangasius, tends to be larger than Tilapia. ![]()
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