Fish, flounder, baked or broiled, coated vs. Fish, whiting, baked or broiled vs. Fish, cod, baked or broiled, coated
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, whiting, baked or broiled has the most protein of the foods compared, at 22.8 g per 100g.
| Nutrient | Fish, flounder, baked or broiled, coated | Fish, whiting, baked or broiled | Fish, cod, baked or broiled, coated |
|---|---|---|---|
| Protein | 14.3 G | 22.8 G | 17.3 G |
| Total lipid (fat) | 6.9 G | 6.2 G | 5.3 G |
| Carbohydrate, by difference | 7.8 G | 0.01 G | 7.8 G |
| Energy | 153 KCAL | 153 KCAL | 152 KCAL |
| Total Sugars | 0.14 G | 0.01 G | 0.14 G |
| Fiber, total dietary | 0.3 G | 0 G | 0.3 G |
| Calcium, Ca | 32 MG | 60 MG | 19 MG |
| Iron, Fe | 0.78 MG | 0.43 MG | 0.75 MG |
| Potassium, K | 184 MG | 310 MG | 263 MG |
| Sodium, Na | 348 MG | 305 MG | 377 MG |
| Cholesterol | 55 MG | 87 MG | 57 MG |
| Fatty acids, total saturated | 1.7 G | 1.5 G | 1.3 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.