BACON WRAPPED CHICKEN vs. BACON WRAPPED SHRIMP WITH PEPPER JACK CHEESE
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.
BACON WRAPPED CHICKEN has the most protein of the foods compared, at 22.3 g per 100g.
| Nutrient | BACON WRAPPED CHICKEN | BACON WRAPPED SHRIMP WITH PEPPER JACK… |
|---|---|---|
| Protein | 22.3 G | 15.2 G |
| Total lipid (fat) | 23.4 G | 11.4 G |
| Carbohydrate, by difference | 1.1 G | 1.3 G |
| Energy | 309 KCAL | 190 KCAL |
| Total Sugars | 1.1 G | 1.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 152 MG |
| Iron, Fe | 0.38 MG | 0 MG |
| Potassium, K | 0 MG | 0 MG |
| Sodium, Na | 1149 MG | 608 MG |
| Cholesterol | 80 MG | 108 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9.6 G | 5.7 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.