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Abalone, raw
Abalone, raw4
VS
Whiting, cooked
Whiting, cooked4

Dead heat · 8 categories decided · 2 ties

Abalone, raw: 100 g · Whiting, cooked: 100 g.

The verdict

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

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

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

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    105 kcal
    116 kcal
  • Proteinmore is better
    17.1 g
    23.48 gWIN
  • Carbohydrate
    6.01 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    0.76 g
    1.69 g
  • Saturated fatless is better
    WIN0.15 g
    0.4 g
  • Sodiumless is better
    301 mg
    132 mgWIN
  • Potassiummore is better
    250 mg
    434 mgWIN
  • Calciummore is better
    31 mg
    62 mgWIN
  • Ironmore is better
    WIN3.19 mg
    0.42 mg
  • Magnesiummore is better
    WIN48 mg
    27 mg
  • Vitamin Cmore is better
    WIN2 mg
    0 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, raw vs Whiting, cooked · Foodatron