Fish, perch, baked or broiled, coated vs. Fish, bass, NFS vs. Fish, bass, baked or broiled
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, bass, NFS has the most protein of the foods compared, at 22.9 g per 100g.
| Nutrient | Fish, perch, baked or broiled, coated | Fish, bass, NFS | Fish, bass, baked or broiled |
|---|---|---|---|
| Protein | 17.3 G | 22.9 G | 22.9 G |
| Total lipid (fat) | 6.5 G | 7 G | 7 G |
| Carbohydrate, by difference | 7.8 G | 0.01 G | 0.01 G |
| Energy | 163 KCAL | 161 KCAL | 161 KCAL |
| Total Sugars | 0.14 G | 0.01 G | 0.01 G |
| Fiber, total dietary | 0.3 G | 0 G | 0 G |
| Calcium, Ca | 40 MG | 13 MG | 13 MG |
| Iron, Fe | 0.82 MG | 0.36 MG | 0.36 MG |
| Potassium, K | 213 MG | 319 MG | 319 MG |
| Sodium, Na | 342 MG | 300 MG | 300 MG |
| Cholesterol | 62 MG | 55 MG | 55 MG |
| Fatty acids, total saturated | 1.5 G | 1.8 G | 1.8 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.