Salmon vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Salmon, red (sockeye), filets with skin, smoked (Alaska Native) is higher in more vitamins & minerals
Calories (kcal)
Salmon 345
Agave 135
Protein (g)
Salmon 60.6
Agave 0.990
Carbs (g)
Salmon 0
Agave 32.0
Fat (g)
Salmon 11.4
Agave 0.290
Fiber (g)
Salmon 0
Agave 10.6
Quick answers
Which has more protein?
Salmon, red (sockeye), filets with skin, smoked (Alaska Native) — 60.6g vs 0.990g per 100g.
Which has fewer calories?
Agave, cooked (Southwest) — 135 vs 345 kcal per 100g.
Which is more nutrient-dense?
Salmon, red (sockeye), filets with skin, smoked (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 | Salmon | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 345 kcal | 135 kcal | +156% |
| Macronutrients | |||
| Water | 23.9 g | 65.4 g | -63% |
| Protein | 60.6 g | 0.990 g | +6023% |
| Total lipid (fat) | 11.4 g | 0.290 g | +3841% |
| 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 | 2.59 g | — | |
| Fatty acids, total monounsaturated | 4.03 g | — | |
| Cholesterol | 155 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.300 mg | -100% |
| Thiamin (Vitamin B1) | 0.494 mg | 0.012 mg | +4017% |
| Riboflavin (Vitamin B2) | 0.543 mg | 0.099 mg | +448% |
| Niacin (Vitamin B3) | 22.8 mg | 0.162 mg | +13943% |
| Pantothenic acid (Vitamin B5) | 2.74 mg | 0.041 mg | +6595% |
| Vitamin B-6 — Pyridoxine | 0.816 mg | 0.087 mg | +838% |
| Biotin (Vitamin B7) | 9.00 ug | 3.00 ug | +200% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 224 mg | 8.80 mg | +2443% |
| Vitamin B-12 — Cobalamin | 18.1 ug | 0 ug | |
| Vitamin A, RAE | 31.0 ug | 6.00 ug | +417% |
| Carotene, beta | 0 ug | 68.0 ug | -100% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 1.20 mg | 0.360 mg | +233% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0.900 ug | — | |
| Minerals | |||
| Calcium, Ca | 58.0 mg | 460 mg | -87% |
| Iron, Fe | 1.06 mg | 3.55 mg | -70% |
| Magnesium, Mg | 58.0 mg | 39.0 mg | +49% |
| Phosphorus, P | 650 mg | 9.00 mg | +7122% |
| Potassium, K | 960 mg | 59.0 mg | +1527% |
| Sodium, Na | 51.0 mg | 13.0 mg | +292% |
| Zinc, Zn | 1.14 mg | 0.250 mg | +356% |
| Copper, Cu | 0.148 mg | 0.112 mg | +32% |
| Manganese, Mn | 0.051 mg | 0.142 mg | -64% |
| Selenium, Se | 76.0 ug | 0.200 ug | +37900% |
| Other Nutrients | |||
| Energy | 1445 kj | 563 kj | +157% |
| Ash | 6.19 g | 1.32 g | +369% |
| 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) | 9.00 ug | 3.00 ug | +200% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 9.00 ug | 3.00 ug | +200% |
| Betaine | 6.80 mg | 0.400 mg | +1600% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 31.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 103 IU | 113 IU | -9% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | — | |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.030 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.030 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.030 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.010 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) | 0.004 g | — | |
| SFA 14:0 (Myristic acid) | 0.375 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.050 g | — | |
| SFA 16:0 (Palmitic acid) | 1.76 g | — | |
| SFA 17:0 (Margaric acid) | 0.070 g | — | |
| SFA 18:0 (Stearic acid) | 0.330 g | — | |
| SFA 20:0 (Arachidic acid) | 0.005 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) | 0.370 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.045 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.17 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.860 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.540 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.035 g | — | |
| Fatty acids, total polyunsaturated | 3.47 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.185 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.130 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.145 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.030 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.030 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.185 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.905 g | — | |
| PUFA 21:5 (Omega-3, Heneicosapentaenoic acid) | 0.025 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.005 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.310 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 1.52 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 | 130 mg | 0.700 mg | +18471% |
| Choline from phosphatidylcholine | 35.0 mg | 2.80 mg | +1150% |
| Choline from phosphocholine | 1.80 mg | 0 mg | |
| Choline from sphingomyelin | 11.0 mg | 0.100 mg | +10900% |
| Free Choline | 46.0 mg | 5.20 mg | +785% |
| Total Choline | 220 mg | 8.80 mg | +2400% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Salmon, red (sockeye), filets with skin, smoked (Alaska Native) nutrition facts Agave, cooked (Southwest) nutrition facts Compare other foods →
Dig deeper — biggest differences
Selenium, Se +37900% in Salmon, red (sockeye), filets with skin, smoked (Alaska Native) Niacin (Vitamin B3) +13943% in Salmon, red (sockeye), filets with skin, smoked (Alaska Native) Phosphorus, P +7122% in Salmon, red (sockeye), filets with skin, smoked (Alaska Native) Pantothenic acid (Vitamin B5) +6595% in Salmon, red (sockeye), filets with skin, smoked (Alaska Native)
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