555, SARDINES IN TOMATO SAUCE, HOT, HOT vs. CORNED BEEF, CORNED
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.
CORNED BEEF, CORNED has the most protein of the foods compared, at 16.1 g per 100g.
| Nutrient | 555, SARDINES IN TOMATO SAUCE, HOT, HOT | CORNED BEEF, CORNED |
|---|---|---|
| Protein | 10.7 G | 16.1 G |
| Total lipid (fat) | 3.6 G | 23.2 G |
| Carbohydrate, by difference | 3.6 G | 0 G |
| Energy | 89 KCAL | 268 KCAL |
| Total Sugars | 1.8 G | - |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 107 MG | 0 MG |
| Iron, Fe | 1.6 MG | 0.64 MG |
| Sodium, Na | 643 MG | 750 MG |
| Cholesterol | 2 MG | 107 MG |
| Fatty acids, total trans | 0 G | 1.8 G |
| Fatty acids, total saturated | 1.8 G | 10.7 G |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.