ANGUS ROAST BEEF SUB vs. ANTIPASTO SALAD
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.
ANGUS ROAST BEEF SUB has the most protein of the foods compared, at 15.7 g per 100g.
| Nutrient | ANGUS ROAST BEEF SUB | ANTIPASTO SALAD |
|---|---|---|
| Protein | 15.7 G | 5.5 G |
| Total lipid (fat) | 5.9 G | 8 G |
| Carbohydrate, by difference | 18 G | 4.9 G |
| Energy | 196 KCAL | 117 KCAL |
| Total Sugars | 0.78 G | 3.1 G |
| Fiber, total dietary | 0.8 G | 1.2 G |
| Calcium, Ca | 98 MG | 92 MG |
| Iron, Fe | 1.1 MG | 0.88 MG |
| Sodium, Na | 557 MG | 583 MG |
| Cholesterol | 33 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.1 G | 2.5 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.