Side-by-Side Comparison
Fish & Seafood
Atlantic Salmon (Farmed Raw) vs. Oysters (Eastern Raw)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Atlantic Salmon (Farmed Raw)
Oysters (Eastern Raw)
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).
Eastern oysters (Crassostrea virginica) are bivalve mollusks containing the highest concentration of dietary zinc of any food on Earth. Per 100g raw, they provide 51 kcal, 5.71g protein, 1.71g fat, 2.72g glycogen carbs, and an astonishing 16.6mg zinc (151% DV).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 51 kcal |
|
Protein
|
20.4 g | 5.71 g |
|
Total Fat
|
13.4 g | 1.71 g |
|
Omega-3 (EPA + DHA)
|
2,260 mg | 410 mg |
|
Saturated Fat
|
3.05 g | 0.33 g |
|
Cholesterol
|
55.0 mg | 38.0 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM) | Extremely Low (< 0.01 PPM) |
|
Potassium
|
363 mg | 156 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) | 63°C (145°F) for cooked oysters |
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