Fish, bluefish, cooked, dry heat vs. Fish, herring, Atlantic, raw vs. Fish, mackerel, Pacific and jack, mixed species,…
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, bluefish, cooked, dry heat has the most protein of the foods compared, at 25.7 g per 100g.
| Nutrient | Fish, bluefish, cooked, dry heat | Fish, herring, Atlantic, raw | Fish, mackerel, Pacific and jack, mixed… |
|---|---|---|---|
| Protein | 25.7 G | 18 G | 20.1 G |
| Total lipid (fat) | 5.4 G | 9 G | 7.9 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 159 KCAL | 158 KCAL | 158 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 9 MG | 57 MG | 23 MG |
| Iron, Fe | 0.62 MG | 1.1 MG | 1.2 MG |
| Potassium, K | 477 MG | 327 MG | 406 MG |
| Sodium, Na | 77 MG | 90 MG | 86 MG |
| Cholesterol | 76 MG | 60 MG | 47 MG |
| Fatty acids, total saturated | 1.2 G | 2 G | 2.2 G |
| Total Sugars | - | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 167 IU | 366 IU |
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.