Side-by-Side Comparison
Fish & Seafood
Atlantic Salmon (Farmed Raw) vs. Sardines (Canned in Olive Oil)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Atlantic Salmon (Farmed Raw)
Sardines (Canned in Olive Oil)
Farmed Atlantic salmon (Salmo salar) is an oily coldwater finfish. Per 100g raw, it provides 208 kcal, 20.4g protein, 13.4g total fat (3.05g saturated), 2,260mg long-chain Omega-3s (EPA + DHA), and very low mercury with a safe cooking temp of 63°C (145°F).
Canned sardines (Sardina pilchardus) consumed whole with edible bones are nutrient powerhouses. Per 100g drained, they deliver 208 kcal, 24.6g protein, 11.5g fat, 1,480mg Omega-3 (EPA+DHA), 382mg calcium (38% DV), and ultra-low mercury.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 208 kcal |
|
Protein
|
20.4 g | 24.6 g |
|
Total Fat
|
13.4 g | 11.5 g |
|
Omega-3 (EPA + DHA)
|
2,260 mg | 1,480 mg |
|
Saturated Fat
|
3.05 g | 1.53 g |
|
Cholesterol
|
55.0 mg | 142 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM) | Extremely Low (< 0.015 PPM) |
|
Potassium
|
363 mg | 397 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) (Chefs often serve salmon medium, ~52°C/125°F, but that is below the FDA-recommended minimum) | Precooked / Shelf-Stable |
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