Fish, herring, Pacific, cooked, dry heat vs. Fish, sablefish, cooked, dry heat vs. Fish, shad, american, cooked, dry heat
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, shad, american, cooked, dry heat has the most protein of the foods compared, at 21.7 g per 100g.
| Nutrient | Fish, herring, Pacific, cooked, dry heat | Fish, sablefish, cooked, dry heat | Fish, shad, american, cooked, dry heat |
|---|---|---|---|
| Protein | 21 G | 17.2 G | 21.7 G |
| Total lipid (fat) | 17.8 G | 19.6 G | 17.6 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 250 KCAL | 250 KCAL | 252 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 106 MG | 45 MG | 60 MG |
| Iron, Fe | 1.4 MG | 1.6 MG | 1.2 MG |
| Potassium, K | 542 MG | 459 MG | 492 MG |
| Sodium, Na | 95 MG | 72 MG | 65 MG |
| Cholesterol | 99 MG | 63 MG | 96 MG |
| Fatty acids, total saturated | 4.2 G | 4.1 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.