SEA CUISINE, TILAPIA, GARLIC AND HERB vs. SEASONED TILAPIA
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.
SEASONED TILAPIA has the most protein of the foods compared, at 17.8 g per 100g.
| Nutrient | SEA CUISINE, TILAPIA, GARLIC AND HERB | SEASONED TILAPIA |
|---|---|---|
| Protein | 14.2 G | 17.8 G |
| Total lipid (fat) | 4.7 G | 6.7 G |
| Carbohydrate, by difference | 4.7 G | 6.7 G |
| Energy | 115 KCAL | 156 KCAL |
| Total Sugars | 0.68 G | 2.2 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 14 MG | 22 MG |
| Iron, Fe | 0.97 MG | 0.8 MG |
| Sodium, Na | 696 MG | 344 MG |
| Cholesterol | 34 MG | 44 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 G | 1.1 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.