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Fish (average), raw vs Trout, whole, boiled (without addition of fat and salt): nutrition comparison

Per 100 g: 124 kcal for Fish (average), raw, versus 115 kcal for Trout, whole, boiled (without addition of fat and salt), a difference of 9 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Fish (average), raw

Fresh water fish100 g
Fish (average), raw
Protein19.1 g 19.1 g
Fat5.3 g 5.3 g
Vitamin D4.7 µg 4.7 µg
Omega-30.7 g 0.7 g
Energy124 kcal 124 kcal
Protein16.6 g 16.6 g
Fat5.4 g 5.4 g
Vitamin D5.2 µg 5.2 µg
Omega-31.1 g 1.1 g
Energy115 kcal 115 kcal
Highest vitamin B12 content

Trout, whole, boiled (without addition of fat and salt) contains 1.6 µg more vitamin B12 per 100 g.

Highest iron content

Trout, whole, boiled (without addition of fat and salt) contains 1.5 mg more iron per 100 g.

Highest vitamin D content

Trout, whole, boiled (without addition of fat and salt) contains 0.5 µg more vitamin D per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 gFish (average), rawTrout, whole, boiled (without addition of fat and salt)
Macronutrients
Energy124 kcal115 kcal
Protein19.1 g16.6 g
Fat5.3 g5.4 g
of which saturated fat0.8 g1.1 g
of which polyunsaturated1.4 g2.1 g
of which omega-30.7 g1.1 g
Carbohydrates0 g0 g
of which sugars0 g0 g
Dietary fibre0 g0 g
Water75.6 g78 g
Alcohol0 g0 g
Minerals
Calcium17 mg18 mg
Iron0.5 mg2 mg
Magnesium25 mg32 mg
Phosphorus220 mg230 mg
Potassium410 mg440 mg
Sodium68 mg43 mg
Zinc0.4 mg0.6 mg
Vitamins
Vitamin D4.7 µg5.2 µg
Vitamin B123.4 µg5 µg
Vitamin C1 mgn/a
Folate11 µg8 µg