15% LEG CRAB MEAT vs. REESE, VINTAGE BURGUNDY COOKING WINE vs. RED VINTAGE COOKING WINE
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.
15% LEG CRAB MEAT has the most protein of the foods compared, at 15 g per 100g.
| Nutrient | 15% LEG CRAB MEAT | REESE, VINTAGE BURGUNDY COOKING WINE | RED VINTAGE COOKING WINE |
|---|---|---|---|
| Protein | 15 G | 0 G | 0 G |
| Total lipid (fat) | 0.83 G | 0 G | 0 G |
| Carbohydrate, by difference | 0 G | 3.3 G | 3.3 G |
| Energy | 67 KCAL | 67 KCAL | 67 KCAL |
| Total Sugars | 0 G | - | - |
| Fiber, total dietary | 0 G | - | - |
| Calcium, Ca | 0 MG | - | - |
| Iron, Fe | 0 MG | - | - |
| Potassium, K | 33 MG | - | - |
| Sodium, Na | 100 MG | 633 MG | 633 MG |
| Cholesterol | 96 MG | - | - |
| Fatty acids, total trans | 0 G | - | - |
| Fatty acids, total saturated | 0 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.