Baked beans from fast food / restaurant vs. Split peas, from dried, no added fat vs. Lentils, from dried, no added fat
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.
Lentils, from dried, no added fat has the most protein of the foods compared, at 9 g per 100g.
| Nutrient | Baked beans from fast food / restaurant | Split peas, from dried, no added fat | Lentils, from dried, no added fat |
|---|---|---|---|
| Protein | 4.4 G | 8.3 G | 9 G |
| Total lipid (fat) | 1.4 G | 0.39 G | 0.38 G |
| Carbohydrate, by difference | 23.3 G | 21 G | 20 G |
| Energy | 116 KCAL | 117 KCAL | 115 KCAL |
| Total Sugars | 10.4 G | 2.9 G | 1.8 G |
| Fiber, total dietary | 4.3 G | 8.2 G | 7.9 G |
| Calcium, Ca | 38 MG | 14 MG | 19 MG |
| Iron, Fe | 1.4 MG | 1.3 MG | 3.3 MG |
| Potassium, K | 224 MG | 360 MG | 367 MG |
| Sodium, Na | 491 MG | 233 MG | 233 MG |
| Cholesterol | 7 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.29 G | 0.05 G | 0.05 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.