Fish vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Fish, salmon, chum, dried (Alaska Native) is higher in more vitamins & minerals
Calories (kcal)
Fish 378
Agave 135
Protein (g)
Fish 62.1
Agave 0.990
Carbs (g)
Fish 0
Agave 32.0
Fat (g)
Fish 14.4
Agave 0.290
Fiber (g)
Fish 0
Agave 10.6
Quick answers
Which has more protein?
Fish, salmon, chum, dried (Alaska Native) — 62.1g vs 0.990g per 100g.
Which has fewer calories?
Agave, cooked (Southwest) — 135 vs 378 kcal per 100g.
Which is more nutrient-dense?
Fish, salmon, chum, dried (Alaska Native) scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Fish | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 378 kcal | 135 kcal | +180% |
| Macronutrients | |||
| Water | 22.8 g | 65.4 g | -65% |
| Protein | 62.1 g | 0.990 g | +6172% |
| Total lipid (fat) | 14.4 g | 0.290 g | +4859% |
| Carbohydrate, by difference | 0 g | 32.0 g | -100% |
| Fiber, total dietary | 0 g | 10.6 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.39 g | — | |
| Fatty acids, total monounsaturated | 5.14 g | — | |
| Cholesterol | 214 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.300 mg | -100% |
| Thiamin (Vitamin B1) | 0.356 mg | 0.012 mg | +2867% |
| Riboflavin (Vitamin B2) | 0.463 mg | 0.099 mg | +368% |
| Niacin (Vitamin B3) | 14.6 mg | 0.162 mg | +8943% |
| Pantothenic acid (Vitamin B5) | 2.76 mg | 0.041 mg | +6632% |
| Vitamin B-6 — Pyridoxine | 0.681 mg | 0.087 mg | +683% |
| Biotin (Vitamin B7) | 12.0 ug | 3.00 ug | +300% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 231 mg | 8.80 mg | +2527% |
| Vitamin B-12 — Cobalamin | 28.6 ug | 0 ug | |
| Vitamin A, RAE | 16.0 ug | 6.00 ug | +167% |
| Carotene, beta | 0 ug | 68.0 ug | -100% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.820 mg | 0.360 mg | +128% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 1.00 ug | — | |
| Minerals | |||
| Calcium, Ca | 155 mg | 460 mg | -66% |
| Iron, Fe | 2.20 mg | 3.55 mg | -38% |
| Magnesium, Mg | 68.0 mg | 39.0 mg | +74% |
| Phosphorus, P | 650 mg | 9.00 mg | +7122% |
| Potassium, K | 910 mg | 59.0 mg | +1442% |
| Sodium, Na | 190 mg | 13.0 mg | +1362% |
| Zinc, Zn | 1.40 mg | 0.250 mg | +460% |
| Copper, Cu | 0.254 mg | 0.112 mg | +127% |
| Manganese, Mn | 0.071 mg | 0.142 mg | -50% |
| Selenium, Se | 104 ug | 0.200 ug | +51800% |
| Other Nutrients | |||
| Energy | 1581 kj | 563 kj | +181% |
| Ash | 3.69 g | 1.32 g | +180% |
| Total Sugars | 0 g | 20.9 g | -100% |
| Sucrose | 0 g | 1.72 g | -100% |
| Glucose | 0 g | 1.58 g | -100% |
| Fructose | 0 g | 17.6 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Starch | 0 g | 0.240 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | 12.0 ug | 3.00 ug | +300% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 12.0 ug | 3.00 ug | +300% |
| Betaine | 10.6 mg | 0.400 mg | +2550% |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 16.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 53.0 IU | 113 IU | -53% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | — | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.050 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 0 ug | 4.90 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.040 g | — | |
| SFA 14:0 (Myristic acid) | 0.675 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.040 g | — | |
| SFA 16:0 (Palmitic acid) | 1.18 g | — | |
| SFA 17:0 (Margaric acid) | 0.110 g | — | |
| SFA 18:0 (Stearic acid) | 0.345 g | — | |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.480 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.004 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.99 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 1.40 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 1.23 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.030 g | — | |
| Fatty acids, total polyunsaturated | 2.32 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.125 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.115 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.135 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.025 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.010 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.115 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.610 g | — | |
| PUFA 21:5 (Omega-3, Heneicosapentaenoic acid) | 0.020 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.004 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.215 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.950 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Proanthocyanidin dimers | — | 0 mg | |
| Proanthocyanidin trimers | — | 0 mg | |
| Proanthocyanidin 4-6mers | — | 0 mg | |
| Proanthocyanidin 7-10mers | — | 0 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
| Choline | |||
| Choline from glycerophoshocholine | 100 mg | 0.700 mg | +14186% |
| Choline from phosphatidylcholine | 45.0 mg | 2.80 mg | +1507% |
| Choline from phosphocholine | 2.40 mg | 0 mg | |
| Choline from sphingomyelin | 15.0 mg | 0.100 mg | +14900% |
| Free Choline | 64.0 mg | 5.20 mg | +1131% |
| Total Choline | 230 mg | 8.80 mg | +2514% |
| Iodine | |||
| Iodine mcg/100gB | 38.4 mcg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Fish, salmon, chum, dried (Alaska Native) nutrition facts Agave, cooked (Southwest) nutrition facts Compare other foods →
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