Side-by-Side Comparison
Fish & Seafood
Tilapia (Raw Fillet) vs. Yellowfin Tuna (Fresh Ahi Steak)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Tilapia (Raw Fillet)
Yellowfin Tuna (Fresh Ahi Steak)
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.
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
|
96 kcal | 109 kcal |
|
Protein
|
20.1 g | 24.4 g |
|
Total Fat
|
1.70 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
130 mg | 240 mg |
|
Saturated Fat
|
0.58 g | 0.13 g |
|
Cholesterol
|
50.0 mg | 39.0 mg |
|
Mercury Level
|
Very Low (< 0.02 PPM) | Moderate (~0.35 PPM) |
|
Potassium
|
302 mg | 444 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) | 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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