Fish, snapper vs. Fish, salmon, raw vs. Fish, bass, 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, snapper has the most protein of the foods compared, at 22.8 g per 100g.
| Nutrient | Fish, snapper | Fish, salmon, raw | Fish, bass, baked or broiled, coated |
|---|---|---|---|
| Protein | 22.8 G | 20.4 G | 20.6 G |
| Total lipid (fat) | 6.3 G | 11.2 G | 7 G |
| Carbohydrate, by difference | 7.8 G | 0 G | 7.8 G |
| Energy | 185 KCAL | 188 KCAL | 182 KCAL |
| Total Sugars | 0.14 G | 0 G | 0.14 G |
| Fiber, total dietary | 0.3 G | 0 G | 0.3 G |
| Calcium, Ca | 44 MG | 8 MG | 21 MG |
| Iron, Fe | 0.78 MG | 0.35 MG | 0.89 MG |
| Potassium, K | 454 MG | 364 MG | 285 MG |
| Sodium, Na | 330 MG | 63 MG | 334 MG |
| Cholesterol | 47 MG | 53 MG | 51 MG |
| Fatty acids, total saturated | 1.6 G | 2.5 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.