Fish, cooked, as ingredient vs. Sweet potato, cooked, as ingredient vs. Potato, cooked, as ingredient
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, cooked, as ingredient has the most protein of the foods compared, at 19.4 g per 100g.
| Nutrient | Fish, cooked, as ingredient | Sweet potato, cooked, as ingredient | Potato, cooked, as ingredient |
|---|---|---|---|
| Protein | 19.4 G | 1.6 G | 2.1 G |
| Total lipid (fat) | 0.56 G | 0.4 G | 0.3 G |
| Carbohydrate, by difference | 0 G | 18.1 G | 17.4 G |
| Energy | 82 KCAL | 82 KCAL | 81 KCAL |
| Total Sugars | 0 G | 6.3 G | 0.64 G |
| Fiber, total dietary | 0 G | 3.1 G | 2.2 G |
| Calcium, Ca | 15 MG | 23 MG | 7 MG |
| Iron, Fe | 0.23 MG | 0.42 MG | 0.4 MG |
| Potassium, K | 322 MG | 506 MG | 475 MG |
| Sodium, Na | 115 MG | 0 MG | 3 MG |
| Cholesterol | 66 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.13 G | 0.02 G | 0.03 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.