Fish, whiting, baked or broiled, coated vs. Fish, halibut vs. Fish, pike
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, pike has the most protein of the foods compared, at 21.5 g per 100g.
| Nutrient | Fish, whiting, baked or broiled, coated | Fish, halibut | Fish, pike |
|---|---|---|---|
| Protein | 20.5 G | 20.7 G | 21.5 G |
| Total lipid (fat) | 6.2 G | 6.2 G | 5.6 G |
| Carbohydrate, by difference | 7.8 G | 7.8 G | 7.8 G |
| Energy | 174 KCAL | 175 KCAL | 172 KCAL |
| Total Sugars | 0.14 G | 0.14 G | 0.14 G |
| Fiber, total dietary | 0.3 G | 0.3 G | 0.3 G |
| Calcium, Ca | 60 MG | 18 MG | 70 MG |
| Iron, Fe | 0.94 MG | 0.75 MG | 1.2 MG |
| Potassium, K | 278 MG | 473 MG | 288 MG |
| Sodium, Na | 339 MG | 334 MG | 304 MG |
| Cholesterol | 78 MG | 59 MG | 49 MG |
| Fatty acids, total saturated | 1.5 G | 1.6 G | 1.4 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.