Fish, sheepshead, cooked, dry heat vs Cod, Pacific or Alaskan, frozen, wild caught
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Fish, sheepshead, cooked, dry heat es más alto en más vitaminas y minerales
Calorías (kcal)
Fish 126
Cod —
Proteínas (g)
Fish 26.0
Cod 14.2
Carbohidratos (g)
Fish 0
Cod 0.524
Grasas (g)
Fish 1.63
Cod 0.216
Fibra (g)
Fish 0
Cod —
Respuestas rápidas
¿Cuál tiene más proteínas?
Fish, sheepshead, cooked, dry heat — 26.0g vs 14.2g por 100g.
¿Cuál es más denso en nutrientes?
Fish, sheepshead, 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 | 126 kcal | — | |
| Macronutrients | |||
| Agua | 69.0 g | 83.5 g | -17% |
| Proteína | 26.0 g | 14.2 g | +83% |
| Lípidos totales (grasa) | 1.63 g | 0.216 g | +655% |
| Carbohidratos, por diferencia | 0 g | 0.524 g | -100% |
| Fibra dietética total | 0 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.360 g | — | |
| ácidos grasos, monoinsaturados totales | 0.350 g | — | |
| colesterol | 64.0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.010 mg | — | |
| Riboflavin (Vitamin B2) | 0.050 mg | — | |
| Niacin (Vitamin B3) | 1.80 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.870 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.350 mg | — | |
| Biotin (Vitamin B7) | 17.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 2.30 ug | 0.586 ug | +292% |
| vitamina A, RAE | 35.0 ug | — | |
| Minerals | |||
| calcio, Ca | 37.0 mg | 9.01 mg | +311% |
| hierro, Fe | 0.670 mg | 0 mg | |
| magnesio, Mg | 35.0 mg | 17.9 mg | +96% |
| fósforo, P | 350 mg | 279 mg | +26% |
| potasio, K | 512 mg | 192 mg | +166% |
| sodio, Na | 73.0 mg | 354 mg | -79% |
| zinc, Zn | 0.630 mg | 0.269 mg | +134% |
| cobre, Cu | 0.122 mg | 0.009 mg | +1317% |
| manganeso, Mn | 0.021 mg | 0 mg | |
| selenio, Se | 51.3 ug | 22.3 ug | +130% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 61 kcal | |
| Energía | 527 kj | — | |
| Nitrógeno | — | 2.27 g | |
| Ceniza | 1.44 g | 1.53 g | -6% |
| Folic acid (Vitamin B9 — synthetic) | 17.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 17.0 ug | — | |
| retinol | 35.0 ug | — | |
| vitamina A, UI | 115 IU | — | |
| SFA 14:0 (Myristic acid) | 0.044 g | — | |
| SFA 16:0 (Palmitic acid) | 0.227 g | — | |
| SFA 18:0 (Stearic acid) | 0.089 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.107 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.243 g | — | |
| ácidos grasos, poliinsaturados totales | 0.382 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.042 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.110 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.083 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.040 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.107 g | — | |
| Tryptophan (EAA) | 0.291 g | — | |
| Threonine (EAA) | 1.14 g | — | |
| Isoleucine (EAA, BCAA) | 1.20 g | — | |
| Leucine (EAA, BCAA) | 2.12 g | — | |
| Lysine (EAA) | 2.39 g | — | |
| Methionine (EAA) | 0.770 g | — | |
| Cystine (conditionally essential) | 0.279 g | — | |
| Phenylalanine (EAA) | 1.02 g | — | |
| Tyrosine (conditionally essential) | 0.878 g | — | |
| Valine (EAA, BCAA) | 1.34 g | — | |
| Arginine (conditionally essential) | 1.56 g | — | |
| Histidine (EAA) | 0.766 g | — | |
| alanina | 1.57 g | — | |
| ácido aspártico | 2.66 g | — | |
| ácido glutámico | 3.88 g | — | |
| Glycine (conditionally essential) | 1.25 g | — | |
| Proline (conditionally essential) | 0.920 g | — | |
| serina | 1.06 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.