Baked beans, reduced sodium vs. Baked beans vs. Pork and beans
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.
Baked beans, reduced sodium has the most protein of the foods compared, at 4.8 g per 100g.
| Nutrient | Baked beans, reduced sodium | Baked beans | Pork and beans |
|---|---|---|---|
| Protein | 4.8 G | 4.5 G | 4.5 G |
| Total lipid (fat) | 0.4 G | 0.89 G | 0.89 G |
| Carbohydrate, by difference | 20.4 G | 21.6 G | 21.6 G |
| Energy | 104 KCAL | 105 KCAL | 105 KCAL |
| Total Sugars | 7.7 G | 8.2 G | 8.2 G |
| Fiber, total dietary | 5.5 G | 4.4 G | 4.4 G |
| Calcium, Ca | 50 MG | 39 MG | 39 MG |
| Iron, Fe | 0.29 MG | 1.4 MG | 1.4 MG |
| Potassium, K | 294 MG | 231 MG | 231 MG |
| Sodium, Na | 270 MG | 391 MG | 391 MG |
| Cholesterol | 0 MG | 7 MG | 7 MG |
| Fatty acids, total saturated | 0.1 G | 0.23 G | 0.23 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.