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Bluefish, cooked
Bluefish, cooked4
VS
Freshwater bass, cooked
Freshwater bass, cooked4

Dead heat · 8 categories decided · 1 tie

Bluefish, cooked: 100 g · Freshwater bass, cooked: 100 g.

The verdict

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

Pick Bluefish, cooked for more protein, less sodium, more potassium and more magnesium.

Pick Freshwater bass, cooked for less saturated fat, more calcium, more iron and more vitamin C.

Evenly matched on fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    159 kcal
    146 kcal
  • Proteinmore is better
    WIN25.69 g
    24.18 g
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    —
    —
  • Total fat
    5.44 g
    4.73 g
  • Saturated fatless is better
    1.17 g
    1 gWIN
  • Sodiumless is better
    WIN77 mg
    90 mg
  • Potassiummore is better
    WIN477 mg
    456 mg
  • Calciummore is better
    9 mg
    103 mgWIN
  • Ironmore is better
    0.62 mg
    1.91 mgWIN
  • Magnesiummore is better
    WIN42 mg
    38 mg
  • Vitamin Cmore is better
    0 mg
    2.1 mgWIN
  • 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.

Bluefish, cooked vs Freshwater bass, cooked · Foodatron