Side-by-Side Comparison
Fish & Seafood
Sardines (Canned in Olive Oil) vs. Yellowfin Tuna (Fresh Ahi Steak)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Sardines (Canned in Olive Oil)
Yellowfin Tuna (Fresh Ahi Steak)
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.
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
|
208 kcal | 109 kcal |
|
Protein
|
24.6 g | 24.4 g |
|
Total Fat
|
11.5 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
1,480 mg | 240 mg |
|
Saturated Fat
|
1.53 g | 0.13 g |
|
Cholesterol
|
142 mg | 39.0 mg |
|
Mercury Level
|
Extremely Low (< 0.015 PPM) | Moderate (~0.35 PPM) |
|
Potassium
|
397 mg | 444 mg |
|
USDA Safe Internal Temp
|
Precooked / Shelf-Stable | 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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