Side-by-Side Comparison
Fish & Seafood
Sardines (Canned in Olive Oil) vs. Tilapia (Raw Fillet)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Sardines (Canned in Olive Oil)
Tilapia (Raw Fillet)
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.
Tilapia (Oreochromis niloticus) is a widely farmed freshwater whitefish. Per 100g raw, it provides 96 kcal, 20.1g protein, 1.70g fat (0.58g saturated), 50mg cholesterol, and very low mercury.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 96 kcal |
|
Protein
|
24.6 g | 20.1 g |
|
Total Fat
|
11.5 g | 1.70 g |
|
Omega-3 (EPA + DHA)
|
1,480 mg | 130 mg |
|
Saturated Fat
|
1.53 g | 0.58 g |
|
Cholesterol
|
142 mg | 50.0 mg |
|
Mercury Level
|
Extremely Low (< 0.015 PPM) | Very Low (< 0.02 PPM) |
|
Potassium
|
397 mg | 302 mg |
|
USDA Safe Internal Temp
|
Precooked / Shelf-Stable | 63°C (145°F) |
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