Tilapia
Summary
This tilapia product is processed and includes carbon monoxide, which is used to maintain the fish's color and can be misleading about its freshness. While tilapia is a lean source of protein, the use of carbon monoxide is controversial and can detract from the product's overall quality. The processing level and the presence of this additive limit the score, despite the nutritional benefits of tilapia itself.
At a glance
Key ingredients 2
TilapiaGood
Tilapia is a lean source of protein, providing essential amino acids necessary for muscle repair and growth. It is low in fat and calories, making it a suitable option for weight management. However, the nutritional quality can vary based on farming practices, with wild-caught options generally being preferable.
Benefits
Rich in protein and low in calories, supporting muscle health and weight management.
Carbon MonoxideBad
Carbon monoxide is used in food processing to maintain the color of fish, which can be misleading about freshness. This practice does not affect the taste or safety but can mask spoilage. The use of carbon monoxide in food is controversial and banned in some countries due to potential consumer deception.
Risks
May mask spoilage and lead to consumer deception regarding the freshness of the product.
Processing
Processed Foods
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