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Abalone, cooked
Abalone, cooked4
VS
Herring, cooked
Herring, cooked4

Dead heat · 8 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Abalone, cooked for less saturated fat, more iron, more magnesium and more vitamin C.

Pick Herring, cooked for more protein, less sodium, more potassium and more calcium.

Evenly matched on fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    189 kcal
    203 kcal
  • Proteinmore is better
    19.63 g
    23.03 gWIN
  • Carbohydrate
    11.05 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    —
    0 g
  • Total fat
    6.78 g
    11.59 g
  • Saturated fatless is better
    WIN1.65 g
    2.62 g
  • Sodiumless is better
    591 mg
    115 mgWIN
  • Potassiummore is better
    284 mg
    419 mgWIN
  • Calciummore is better
    37 mg
    74 mgWIN
  • Ironmore is better
    WIN3.8 mg
    1.41 mg
  • Magnesiummore is better
    WIN56 mg
    41 mg
  • Vitamin Cmore is better
    WIN1.8 mg
    0.7 mg
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Abalone, cooked vs Herring, cooked · Foodatron