BAKED EMPANADAS, CHICKEN vs. BAKED RIPE PLANTAINS
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 EMPANADAS, CHICKEN has the most protein of the foods compared, at 12.7 g per 100g.
| Nutrient | BAKED EMPANADAS, CHICKEN | BAKED RIPE PLANTAINS |
|---|---|---|
| Protein | 12.7 G | 0.96 G |
| Total lipid (fat) | 4.2 G | 0.96 G |
| Carbohydrate, by difference | 42.3 G | 53.9 G |
| Energy | 254 KCAL | 228 KCAL |
| Total Sugars | 0 G | 2.9 G |
| Fiber, total dietary | 1.4 G | 2.9 G |
| Calcium, Ca | 28 MG | 0 MG |
| Iron, Fe | 2.5 MG | 0.87 MG |
| Sodium, Na | 690 MG | 66 MG |
| Cholesterol | 14 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 1.4 G | 0 G |
| Potassium, K | - | 210 MG |
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.