Side-by-Side Comparison
Fish & Seafood
Sea Scallops (Raw) vs. Yellowfin Tuna (Fresh Ahi Steak)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Sea Scallops (Raw)
Yellowfin Tuna (Fresh Ahi Steak)
Sea scallops (Placopecten magellanicus) are bivalve mollusks prized for their sweet adductor muscle. Per 100g raw, they provide 69 kcal, 12.1g protein, 0.49g fat, 3.18g glycogen carbohydrates, and 196mg Omega-3.
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
|
69 kcal | 109 kcal |
|
Protein
|
12.1 g | 24.4 g |
|
Total Fat
|
0.49 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
196 mg | 240 mg |
|
Saturated Fat
|
0.08 g | 0.13 g |
|
Cholesterol
|
24.0 mg | 39.0 mg |
|
Mercury Level
|
Extremely Low (< 0.01 PPM) | Moderate (~0.35 PPM) |
|
Potassium
|
314 mg | 444 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) (Cook until milky white/opaque) | 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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