BUTTER HERB SALMON vs. HIGH LINER, SEA CUISINE, FLOUNDER, ALMOND CRUSTED
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BUTTER HERB SALMON has the most protein of the foods compared, at 17.1 g per 100g.
| Nutrient | BUTTER HERB SALMON | HIGH LINER, SEA CUISINE, FLOUNDER,… |
|---|---|---|
| Protein | 17.1 G | 15 G |
| Total lipid (fat) | 15 G | 7.1 G |
| Carbohydrate, by difference | 0.71 G | 14.3 G |
| Energy | 214 KCAL | 186 KCAL |
| Total Sugars | 0 G | 0.71 G |
| Fiber, total dietary | 0 G | 0.7 G |
| Calcium, Ca | 11 MG | 14 MG |
| Iron, Fe | 0 MG | 1 MG |
| Potassium, K | 307 MG | - |
| Sodium, Na | 293 MG | 464 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 57 MG | 32 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.3 G | 1.1 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.