Fish, turbot, european, cooked, dry heat vs. Fish, spot, raw vs. Fish, wolffish, Atlantic, 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, wolffish, Atlantic, cooked, dry heat has the most protein of the foods compared, at 22.4 g per 100g.
| Nutrient | Fish, turbot, european, cooked, dry heat | Fish, spot, raw | Fish, wolffish, Atlantic, cooked, dry… |
|---|---|---|---|
| Protein | 20.6 G | 18.5 G | 22.4 G |
| Total lipid (fat) | 3.8 G | 4.9 G | 3.1 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 122 KCAL | 123 KCAL | 123 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 23 MG | 14 MG | 8 MG |
| Iron, Fe | 0.46 MG | 0.32 MG | 0.12 MG |
| Potassium, K | 305 MG | 496 MG | 385 MG |
| Sodium, Na | 192 MG | 29 MG | 109 MG |
| Cholesterol | 62 MG | 60 MG | 59 MG |
| Fatty acids, total saturated | - | 1.4 G | 0.47 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.