BACON-WRAPPED SCALLOPS vs. BEEF BURGERS MADE WITH ALL NATURAL GROUND BEEF,…
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 SCALLOPS has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | BACON-WRAPPED SCALLOPS | BEEF BURGERS MADE WITH ALL NATURAL… |
|---|---|---|
| Protein | 20 G | 16.8 G |
| Total lipid (fat) | 10.6 G | 11.5 G |
| Carbohydrate, by difference | 3.5 G | 1.8 G |
| Energy | 188 KCAL | 176 KCAL |
| Total Sugars | 2.4 G | 0.88 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 69 MG |
| Iron, Fe | 0.42 MG | 1.8 MG |
| Sodium, Na | 553 MG | 626 MG |
| Cholesterol | 59 MG | 53 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 5.3 G |
| Potassium, K | - | 291 MG |
| 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.