ALASKAN SOCKEYE SALMON BURGER vs. ATLANTIC CAJUN SALMON JERKY
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.
ATLANTIC CAJUN SALMON JERKY has the most protein of the foods compared, at 32.1 g per 100g.
| Nutrient | ALASKAN SOCKEYE SALMON BURGER | ATLANTIC CAJUN SALMON JERKY |
|---|---|---|
| Protein | 17 G | 32.1 G |
| Total lipid (fat) | 9.8 G | 10.7 G |
| Carbohydrate, by difference | 7.1 G | 3.6 G |
| Energy | 188 KCAL | 250 KCAL |
| Total Sugars | 0.89 G | 0 G |
| Fiber, total dietary | 0.9 G | 0 G |
| Calcium, Ca | 98 MG | 0 MG |
| Iron, Fe | 0.89 MG | 1.3 MG |
| Potassium, K | 270 MG | - |
| Sodium, Na | 598 MG | 536 MG |
| Cholesterol | 54 MG | 89 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4 G | 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.