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Bluefish, cooked
Bluefish, cooked2
VS
Freshwater bass, cooked Leader
Freshwater bass, cooked6

Freshwater bass, cooked leads 6–2 · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Freshwater bass, cooked comes out ahead, winning 6 of 8 nutrient match-ups.

Pick Bluefish, cooked for less sodium and more magnesium.

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

Evenly matched on fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    16.16 g
    16.56 gWIN
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    —
    —
  • Total fat
    3.42 g
    3.24 g
  • Saturated fatless is better
    0.74 g
    0.69 gWIN
  • Sodiumless is better
    WIN48.43 mg
    61.64 mg
  • Potassiummore is better
    300 mg
    312.33 mgWIN
  • Calciummore is better
    5.66 mg
    70.55 mgWIN
  • Ironmore is better
    0.39 mg
    1.31 mgWIN
  • Magnesiummore is better
    WIN26.42 mg
    26.03 mg
  • Vitamin Cmore is better
    0 mg
    1.44 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