3-LAYER GELATIN vs. CREMA SALVADORENA
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.
CREMA SALVADORENA has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | 3-LAYER GELATIN | CREMA SALVADORENA |
|---|---|---|
| Protein | 1.6 G | 7.1 G |
| Total lipid (fat) | 2.4 G | 17.9 G |
| Carbohydrate, by difference | 17.3 G | 10.7 G |
| Energy | 94 KCAL | 214 KCAL |
| Total Sugars | 16.9 G | 7.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 4 MG | 646 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 20 MG | 157 MG |
| Sodium, Na | 49 MG | 500 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 16.9 G | - |
| Cholesterol | 0 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 10.7 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.