Raw carp vs Raw stewing chicken giblets
In short
One serving each: 108 calories in raw carp (3 oz, 85 g), 143 calories in raw stewing chicken giblets (3 oz, 85 g). More in raw carp: phosphorus (2.1×).
More in raw stewing chicken giblets: vitamin B12 (7.1×), vitamin A, folate, riboflavin and 11 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
3 oz (85 g) · 15.2 g protein · 0 g carbs (0 g sugars) · 4.8 g fat
3 oz (85 g) · 15.2 g protein · 1.8 g carbs · 7.8 g fat
Share of the calories fromproteincarbsfat
Where they differ
Bar length is the share of a day's needs (FDA Daily Value) in one serving of each. Every row uses the same scale, so a short difference in length is a small difference. Color says which food, never which is better.
- Vitamin B121.3 µg · 9.2 µg54%384%
- Vitamin A7.7 µg · 2,679 µg1%298%
- Folate12.8 µg · 298 µg3%74%
- Riboflavin (B2)0.047 mg · 0.94 mg4%72%
- Selenium10.7 µg · 47.7 µg19%87%
- Cholesterollimit56.1 mg · 204 mg19%68%
- Pantothenic acid (B5)0.64 mg · 2.8 mg13%56%
- Niacin (B3)1.4 mg · 7.3 mg9%45%
- Iron1.1 mg · 5 mg6%28%
- Copper0.048 mg · 0.23 mg5%26%
- Vitamin B60.16 mg · 0.44 mg9%26%
- Phosphorus353 mg · 168 mg28%13%
- Zinc1.3 mg · 2.6 mg11%23%
- Vitamin C1.4 mg · 9.7 mg2%11%
- Saturated fatlimit0.92 g · 2.2 g5%11%
- Manganese0.036 mg · 0.13 mg2%6%
Where they are alike
Less than 4% of a day apart, in one serving of each.
- Protein15.2 g · 15.2 g30%·30%
- Total fat4.8 g · 7.8 g6%·10%
- Carbohydrates0 g · 1.8 g0%·1%
- Fiber0 g · 0 g0%·0%
- Sodiumlimit41.6 mg · 65.5 mg2%·3%
- Potassium283 mg · 192 mg6%·4%
- Calcium34.9 mg · 8.5 mg3%·1%
- Magnesium24.6 mg · 15.3 mg6%·4%
- Thiamin (B1)0.098 mg · 0.082 mg8%·7%
Reported for only one of the two, so not compared: vitamin D, vitamin E, vitamin K, choline.
From USDA FoodData Central: Raw carp (SR Legacy 171952), Raw stewing chicken giblets (SR Legacy 173641). Daily Values are the FDA's for adults and children 4 years and older. Missing values are never shown as zero. For exploring the data, not dietary advice.