Fish, perch, NFS vs. Fish, perch, fried vs. Fish, NS as to type, 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, NS as to type, baked or broiled, coated has the most protein of the foods compared, at 20.7 g per 100g.
| Nutrient | Fish, perch, NFS | Fish, perch, fried | Fish, NS as to type, baked or broiled,… |
|---|---|---|---|
| Protein | 13.6 G | 13.6 G | 20.7 G |
| Total lipid (fat) | 13.3 G | 13.3 G | 11.7 G |
| Carbohydrate, by difference | 11.7 G | 11.7 G | 7.8 G |
| Energy | 224 KCAL | 224 KCAL | 223 KCAL |
| Total Sugars | 0.2 G | 0.2 G | 0.14 G |
| Fiber, total dietary | 0.5 G | 0.5 G | 0.3 G |
| Calcium, Ca | 36 MG | 36 MG | 19 MG |
| Iron, Fe | 1.1 MG | 1.1 MG | 0.96 MG |
| Potassium, K | 167 MG | 167 MG | 353 MG |
| Sodium, Na | 400 MG | 400 MG | 340 MG |
| Cholesterol | 46 MG | 46 MG | 62 MG |
| Fatty acids, total saturated | 1.9 G | 1.9 G | 2.8 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.