BACON CHEDDAR BRATWURST vs. FULLY COOKED BONELESS BEEF PRIME RIB
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.
FULLY COOKED BONELESS BEEF PRIME RIB has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | BACON CHEDDAR BRATWURST | FULLY COOKED BONELESS BEEF PRIME RIB |
|---|---|---|
| Protein | 16.5 G | 17.9 G |
| Total lipid (fat) | 30.6 G | 6 G |
| Carbohydrate, by difference | 2.4 G | 1.2 G |
| Energy | 353 KCAL | 131 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 176 MG | 24 MG |
| Iron, Fe | 0.42 MG | 1.7 MG |
| Sodium, Na | 929 MG | 762 MG |
| Cholesterol | 71 MG | 54 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.8 G | 2.4 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.