Fish, bass, baked or broiled, coated vs. Fish, tilapia, baked or broiled, coated vs. Fish, snapper
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.
Fish, snapper has the most protein of the foods compared, at 22.8 g per 100g.
| Nutrient | Fish, bass, baked or broiled, coated | Fish, tilapia, baked or broiled, coated | Fish, snapper |
|---|---|---|---|
| Protein | 20.6 G | 22.3 G | 22.8 G |
| Total lipid (fat) | 7 G | 6.6 G | 6.3 G |
| Carbohydrate, by difference | 7.8 G | 7.8 G | 7.8 G |
| Energy | 182 KCAL | 180 KCAL | 185 KCAL |
| Total Sugars | 0.14 G | 0.14 G | 0.14 G |
| Fiber, total dietary | 0.3 G | 0.3 G | 0.3 G |
| Calcium, Ca | 21 MG | 21 MG | 44 MG |
| Iron, Fe | 0.89 MG | 1.2 MG | 0.78 MG |
| Potassium, K | 285 MG | 333 MG | 454 MG |
| Sodium, Na | 334 MG | 318 MG | 330 MG |
| Cholesterol | 51 MG | 60 MG | 47 MG |
| Fatty acids, total saturated | 1.8 G | 1.9 G | 1.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.