Skip to content
Foodatron logoFoodatron
Plate
Salmon, cooked
Salmon, cooked4
VS
Turkey breast, cooked
Turkey breast, cooked4

Dead heat · 8 categories decided · 2 ties

Both foods compared at 100 kcal.

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 servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    10.73 g
    20.5 gWIN
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    6 g
    1.41 g
  • Saturated fatless is better
    1.16 g
    0.4 gWIN
  • Sodiumless is better
    WIN29.61 mg
    67.35 mg
  • Potassiummore is better
    WIN186.41 mg
    169.39 mg
  • Calciummore is better
    WIN7.28 mg
    6.12 mg
  • Ironmore is better
    0.17 mg
    0.48 mgWIN
  • Magnesiummore is better
    14.56 mg
    21.77 mgWIN
  • Vitamin Cmore is better
    WIN1.8 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.

Salmon, cooked vs Turkey breast, cooked · Foodatron