AMOY, BLACK BEAN & GARLIC SAUCE vs. BATTERED DARK MEAT CHICKEN
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.
BATTERED DARK MEAT CHICKEN has the most protein of the foods compared, at 15.3 g per 100g.
| Nutrient | AMOY, BLACK BEAN & GARLIC SAUCE | BATTERED DARK MEAT CHICKEN |
|---|---|---|
| Protein | 10.5 G | 15.3 G |
| Total lipid (fat) | 7.9 G | 3.5 G |
| Carbohydrate, by difference | 23.7 G | 5.9 G |
| Energy | 184 KCAL | 118 KCAL |
| Total Sugars | 18.4 G | 0 G |
| Fiber, total dietary | 5.3 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0.85 MG |
| Sodium, Na | 6553 MG | 200 MG |
| Cholesterol | 0 MG | 59 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 2.9 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.