BACON-WRAPPED SCALLOPS, BACON vs. BAKED CHICKEN POT PIE
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, BACON has the most protein of the foods compared, at 16.5 g per 100g.
| Nutrient | BACON-WRAPPED SCALLOPS, BACON | BAKED CHICKEN POT PIE |
|---|---|---|
| Protein | 16.5 G | 6.6 G |
| Total lipid (fat) | 10.6 G | 7 G |
| Carbohydrate, by difference | 4.7 G | 12.3 G |
| Energy | 188 KCAL | 141 KCAL |
| Total Sugars | 2.4 G | 2.6 G |
| Fiber, total dietary | 0 G | 0.9 G |
| Calcium, Ca | 0 MG | 66 MG |
| Iron, Fe | 0.85 MG | 0.79 MG |
| Sodium, Na | 894 MG | 238 MG |
| Cholesterol | 47 MG | 33 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.1 G | 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.