Fish, bass, striped, cooked, dry heat vs Cod, Pacific or Alaskan, frozen, wild caught
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Fish, bass, striped, cooked, dry heat es más alto en más vitaminas y minerales
Calorías (kcal)
Fish 124
Cod —
Proteínas (g)
Fish 22.7
Cod 14.2
Carbohidratos (g)
Fish 0
Cod 0.524
Grasas (g)
Fish 2.99
Cod 0.216
Fibra (g)
Fish 0
Cod —
Respuestas rápidas
¿Cuál tiene más proteínas?
Fish, bass, striped, cooked, dry heat — 22.7g vs 14.2g por 100g.
¿Cuál es más denso en nutrientes?
Fish, bass, striped, cooked, dry heat puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Fish | Cod | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 124 kcal | — | |
| Macronutrients | |||
| Agua | 73.4 g | 83.5 g | -12% |
| Proteína | 22.7 g | 14.2 g | +60% |
| Lípidos totales (grasa) | 2.99 g | 0.216 g | +1284% |
| Carbohidratos, por diferencia | 0 g | 0.524 g | -100% |
| Fibra dietética total | 0 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.650 g | — | |
| ácidos grasos, monoinsaturados totales | 0.846 g | — | |
| colesterol | 103 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.115 mg | — | |
| Riboflavin (Vitamin B2) | 0.037 mg | — | |
| Niacin (Vitamin B3) | 2.56 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.865 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.346 mg | — | |
| Biotin (Vitamin B7) | 10.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 4.41 ug | 0.586 ug | +653% |
| vitamina A, RAE | 31.0 ug | — | |
| Minerals | |||
| calcio, Ca | 19.0 mg | 9.01 mg | +111% |
| hierro, Fe | 1.08 mg | 0 mg | |
| magnesio, Mg | 51.0 mg | 17.9 mg | +185% |
| fósforo, P | 254 mg | 279 mg | -9% |
| potasio, K | 328 mg | 192 mg | +71% |
| sodio, Na | 88.0 mg | 354 mg | -75% |
| zinc, Zn | 0.510 mg | 0.269 mg | +90% |
| cobre, Cu | 0.040 mg | 0.009 mg | +365% |
| manganeso, Mn | 0.019 mg | 0 mg | |
| selenio, Se | 46.8 ug | 22.3 ug | +110% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 61 kcal | |
| Energía | 519 kj | — | |
| Nitrógeno | — | 2.27 g | |
| Ceniza | 1.33 g | 1.53 g | -13% |
| Folic acid (Vitamin B9 — synthetic) | 10.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 10.0 ug | — | |
| retinol | 31.0 ug | — | |
| vitamina A, UI | 104 IU | — | |
| SFA 14:0 (Myristic acid) | 0.054 g | — | |
| SFA 16:0 (Palmitic acid) | 0.486 g | — | |
| SFA 18:0 (Stearic acid) | 0.110 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.194 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.574 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.073 g | — | |
| ácidos grasos, poliinsaturados totales | 1.00 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.019 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.019 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.217 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.750 g | — | |
| Tryptophan (EAA) | 0.255 g | — | |
| Threonine (EAA) | 0.997 g | — | |
| Isoleucine (EAA, BCAA) | 1.05 g | — | |
| Leucine (EAA, BCAA) | 1.85 g | — | |
| Lysine (EAA) | 2.09 g | — | |
| Methionine (EAA) | 0.673 g | — | |
| Cystine (conditionally essential) | 0.244 g | — | |
| Phenylalanine (EAA) | 0.887 g | — | |
| Tyrosine (conditionally essential) | 0.767 g | — | |
| Valine (EAA, BCAA) | 1.17 g | — | |
| Arginine (conditionally essential) | 1.36 g | — | |
| Histidine (EAA) | 0.669 g | — | |
| alanina | 1.38 g | — | |
| ácido aspártico | 2.33 g | — | |
| ácido glutámico | 3.39 g | — | |
| Glycine (conditionally essential) | 1.09 g | — | |
| Proline (conditionally essential) | 0.804 g | — | |
| serina | 0.927 g | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.