Side-by-Side Comparison
Fish & Seafood
Oysters (Eastern Raw) vs. Yellowfin Tuna (Fresh Ahi Steak)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Oysters (Eastern Raw)
Yellowfin Tuna (Fresh Ahi Steak)
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).
Fresh Yellowfin tuna (Thunnus albacares) is a lean predatory pelagic fish. Per 100g raw, it provides 109 kcal, 24.4g protein, 0.49g fat, and 240mg Omega-3 with dense myoglobin creating deep red sashimi-grade steaks.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
51 kcal | 109 kcal |
|
Protein
|
5.71 g | 24.4 g |
|
Total Fat
|
1.71 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
410 mg | 240 mg |
|
Saturated Fat
|
0.33 g | 0.13 g |
|
Cholesterol
|
38.0 mg | 39.0 mg |
|
Mercury Level
|
Extremely Low (< 0.01 PPM) | Moderate (~0.35 PPM) |
|
Potassium
|
156 mg | 444 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) for cooked oysters | 63°C (145°F) (Rare-seared ahi, ~46°C/115°F, is common but below the FDA-recommended minimum -- relies on the fish being sushi/sashimi-grade and previously frozen to control parasites, which does not address bacterial safety) |
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