ALMOND & CASHEW ANCHOVIES, ALMOND & CASHEW vs. BAKED SCALLOPS
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.
ALMOND & CASHEW ANCHOVIES, ALMOND & CASHEW has the most protein of the foods compared, at 30.8 g per 100g.
| Nutrient | ALMOND & CASHEW ANCHOVIES, ALMOND &… | BAKED SCALLOPS |
|---|---|---|
| Protein | 30.8 G | 25 G |
| Total lipid (fat) | 30.8 G | 0 G |
| Carbohydrate, by difference | 23.1 G | 41.7 G |
| Energy | 538 KCAL | 250 KCAL |
| Total Sugars | 15.4 G | 16.7 G |
| Fiber, total dietary | 15.4 G | 0 G |
| Calcium, Ca | 538 MG | 42 MG |
| Iron, Fe | 7.7 MG | 0 MG |
| Potassium, K | 654 MG | 167 MG |
| Sodium, Na | 462 MG | 1833 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 7.7 G | 8.3 G |
| Cholesterol | 154 MG | 83 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.9 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.