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Why would it have less nutritional value than a slab of muscle cells grown inside of a fish vs cells from that fish induced to grown in a tank?

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I would guess nutritional value depends on what nutrients are fed to the fish (or the cells). The big benefit IMO is it shouldn't contain any mercury or other heavy metals that are present in some fish.

I imagine wild grown flesh is going to have tons of micro nutrients available (although also pollutants). That type of nutrition is hard to emulate in a lab setting.

>That type of nutrition is hard to emulate in a lab setting

I would assume it is easier to control that type of nutrition in a lab setting.

Unless you are implying that full grown salmon (and other meats) contain some nutrients which are crucial to human survival, not inherent in the salmons biology, and currently undiscovered.

The nutrients would be typically provided through diet. Indeed a lab could just amend the meat like they feed cows particular B vitamins. But those inputs have costs.

This is all just theoretical. Once a nutrient profile is published we can talk more seriously.

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