Side-by-Side Comparison
Fish & Seafood
Sardines (Canned in Olive Oil) vs. Wild Sockeye Salmon (Red Salmon)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Sardines (Canned in Olive Oil)
Wild Sockeye Salmon (Red Salmon)
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.
Wild Sockeye salmon (Oncorhynchus nerka) feeds on oceanic krill and plankton. Per 100g raw, it delivers 133 kcal, 21.6g protein, 4.70g fat (0.8g saturated), 1,220mg Omega-3 (EPA+DHA), and high astaxanthin antioxidant levels.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 133 kcal |
|
Protein
|
24.6 g | 21.6 g |
|
Total Fat
|
11.5 g | 4.70 g |
|
Omega-3 (EPA + DHA)
|
1,480 mg | 1,220 mg |
|
Saturated Fat
|
1.53 g | 0.80 g |
|
Cholesterol
|
142 mg | 52.0 mg |
|
Mercury Level
|
Extremely Low (< 0.015 PPM) | Very Low (< 0.03 PPM) |
|
Potassium
|
397 mg | 375 mg |
|
USDA Safe Internal Temp
|
Precooked / Shelf-Stable | 63°C (145°F) (Some cooks prefer 49–52°C to avoid drying it out, but that falls below the FDA-recommended minimum) |
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