Salmon, cooked vs Turkey breast, cooked

Salmon, cooked4

Turkey breast, cooked4

Dead heat · 8 categories decided · 2 ties

Each value is per 100 g edible portion.

The verdict

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

Pick Salmon, cooked for less sodium, more potassium, more calcium and more vitamin C.

Pick Turkey breast, cooked for more protein, less saturated fat, more iron and more magnesium.

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common serving Equal calories

Head-to-head

Energy
206 kcal
147 kcal
Proteinmore is better
22.1 g
30.13 gWIN
Carbohydrate
0 g
0 g
Fibermore is better
0 g
0 g
Total sugarsless is better
0 g
0 g
Total fat
12.35 g
2.08 g
Saturated fatless is better
2.4 g
0.59 gWIN
Sodiumless is better
WIN61 mg
99 mg
Potassiummore is better
WIN384 mg
249 mg
Calciummore is better
WIN15 mg
9 mg
Ironmore is better
0.34 mg
0.71 mgWIN
Magnesiummore is better
30 mg
32 mgWIN
Vitamin Cmore is better
WIN3.7 mg
0 mg
Vitamin Dmore is better
—
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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.