ASPARAGUS WHITE CHEDDAR WITH ROASTED RED PEPPER… vs. BAKED POTATO WITH BACON & CHEESE SOUP
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.
ASPARAGUS WHITE CHEDDAR WITH ROASTED RED PEPPER… has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | ASPARAGUS WHITE CHEDDAR WITH ROASTED… | BAKED POTATO WITH BACON & CHEESE SOUP |
|---|---|---|
| Protein | 4 G | 1.8 G |
| Total lipid (fat) | 2.6 G | 4 G |
| Carbohydrate, by difference | 6.2 G | 7.5 G |
| Energy | 35 KCAL | 66 KCAL |
| Total Sugars | 2.2 G | 1.3 G |
| Fiber, total dietary | 0.4 G | 0.9 G |
| Calcium, Ca | 88 MG | 26 MG |
| Iron, Fe | 0.16 MG | 0.79 MG |
| Sodium, Na | 185 MG | 379 MG |
| Cholesterol | 13 MG | 13 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 2.6 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.