Snapper vs. Mahimahi — Health Impact and Nutrition Comparison
Snapper and mahi mahi are two of the most popular and widespread fishes. This article will compare these species, focusing on their nutritional content and health impact and discussing their differences.
Snapper (1) is a common name for Lutjanus campechanus. It is usually consumed in grilled and baked form. Snapper has a moist, delicate, and a bit sweet taste. It is widespread in North and Central America. You can find snapper in markets, frozen or fresh.
Mahi mahi (2) is a yellow or bright-green predatory fish mostly consumed in Hawaii. However, it can be found and used worldwide. In another way, this fish is called a dolphinfish or dorado. Mahi mahi has a mild, sweeter, and non-fishy flavor. It is usually fried with herbs, lemon, and spices. The fish lives in the Gulf of Mexico and the Caribbean sea.
In this part of the article, we will discuss the macronutrient, mineral, and vitamin composition of snapper and mahi mahi. Both of them are nutritious fish without any quantities of carbs. Although they are classified as white meat, snapper and mahi mahi have a lot of differences in nutritional profile.
Snapper is richer in protein than mahi mahi. Per 100g serving, snapper provides 26.3g of protein, while mahi mahi contains 23.7g of it.
Both of them are good sources of essential amino acids.
Snapper and mahi mahi provide tiny amounts of fat per 100g.
Surprisingly, mahi mahi is 47mg higher in cholesterol than snapper.
Fat Type Comparison
Due to its higher protein composition, snapper provides slightly more calories than mahi mahi.
When looking at the mineral comparison chart shown below, it is clear that mahi mahi is higher in minerals than snapper.
Mahi mahi provides more iron, zinc, and copper than snapper. Snapper contains more calcium and less sodium. Mahi mahi is rich in mercury.
Snapper is richer in C, B1, and B12 vitamins.
100g of snapper covers 438 percent of the DV of vitamin B12.
Mahi mahi contains more vitamins A, B2, and B3.
Snapper and mahi mahi consumption is linked to a lower heart disease risk (3). This is due to omega-3 fatty acid composition. These are long-chain essential fatty acids that are not synthesized in the human organism. Hence we should get them with the food we consume.
Mahi mahi is classified as food with moderate amounts of mercury. Although this mineral is not toxic for healthy middle-aged people, it can harm young people, children, and pregnant women (4).
Avoiding excessive fish consumption to prevent mercury poisoning would be best. Snapper is lower in mercury than mahi mahi, making itself a better choice to avoid mercury poisoning (5).
Comparison summary table
|Lower in Sodium
|Lower in Cholesterol
|Lower in Saturated Fat
|Rich in minerals
|Lower in Sugar
|Lower in Glycemic Index
|Lower in price
|Rich in vitamins
All nutrients comparison - raw data values
|Vitamin A RAE
|Omega-3 - DHA
|Omega-3 - EPA
|Omega-3 - DPA
Which food is preferable for your diet?
|Low Fats diet
|Low Carbs diet
|Low Calories diet
|Low Glycemic Index diet