12" X 16" WHOLE GRAIN RICH PARBAKED PIZZA CRUST vs. ALASKAN SALMON BURGERS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ALASKAN SALMON BURGERS has the most protein of the foods compared, at 17.6 g per 100g.
| Nutrient | 12" X 16" WHOLE GRAIN RICH PARBAKED… | ALASKAN SALMON BURGERS |
|---|---|---|
| Protein | 8.1 G | 17.6 G |
| Total lipid (fat) | 5.8 G | 5.5 G |
| Carbohydrate, by difference | 45.7 G | 0 G |
| Energy | 267 KCAL | 121 KCAL |
| Total Sugars | 2.7 G | 0 G |
| Fiber, total dietary | 4.1 G | 0 G |
| Calcium, Ca | 17.5 MG | 0 MG |
| Iron, Fe | 2.5 MG | 0.79 MG |
| Potassium, K | 162.8 MG | - |
| Sodium, Na | 435.1 MG | 374 MG |
| Sugars, added | 2.2 G | - |
| Cholesterol | 0 MG | 38 MG |
| Fatty acids, total trans | 0.07 G | 0 G |
| Fatty acids, total saturated | 0.95 G | 0.55 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.