Fish, tilapia, baked or broiled vs. Fish, tilapia, NFS vs. Fish, bass, NFS
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, tilapia, baked or broiled has the most protein of the foods compared, at 24.9 g per 100g.
| Nutrient | Fish, tilapia, baked or broiled | Fish, tilapia, NFS | Fish, bass, NFS |
|---|---|---|---|
| Protein | 24.9 G | 24.9 G | 22.9 G |
| Total lipid (fat) | 6.7 G | 6.7 G | 7 G |
| Carbohydrate, by difference | 0.01 G | 0.01 G | 0.01 G |
| Energy | 160 KCAL | 160 KCAL | 161 KCAL |
| Total Sugars | 0.01 G | 0.01 G | 0.01 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 13 MG | 13 MG | 13 MG |
| Iron, Fe | 0.7 MG | 0.7 MG | 0.36 MG |
| Potassium, K | 376 MG | 376 MG | 319 MG |
| Sodium, Na | 280 MG | 280 MG | 300 MG |
| Cholesterol | 66 MG | 66 MG | 55 MG |
| Fatty acids, total saturated | 1.9 G | 1.9 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.