ATLANTIC SALMON SALADS vs. IKIJIME SHRIMP
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.
IKIJIME SHRIMP has the most protein of the foods compared, at 21 g per 100g.
| Nutrient | ATLANTIC SALMON SALADS | IKIJIME SHRIMP |
|---|---|---|
| Protein | 20 G | 21 G |
| Total lipid (fat) | 13 G | 1 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 208 KCAL | 100 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 10 MG | 0 MG |
| Iron, Fe | 0.36 MG | 2.7 MG |
| Sodium, Na | 59 MG | 290 MG |
| Cholesterol | 55 MG | 170 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3 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.