BAKED POTATO CRISPS, ORIGINAL vs. KETTLE CORN, CRANBERRY & GRANOLA vs. KETTLE CORN, CRANBERRY GRANOLA
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 POTATO CRISPS, ORIGINAL has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | BAKED POTATO CRISPS, ORIGINAL | KETTLE CORN, CRANBERRY & GRANOLA | KETTLE CORN, CRANBERRY GRANOLA |
|---|---|---|---|
| Protein | 7.1 G | 3.6 G | 3.6 G |
| Total lipid (fat) | 10.7 G | 12.5 G | 12.5 G |
| Carbohydrate, by difference | 78.6 G | 75 G | 75 G |
| Energy | 429 KCAL | 429 KCAL | 429 KCAL |
| Total Sugars | 7.1 G | 50 G | 50 G |
| Fiber, total dietary | 3.6 G | 3.6 G | 3.6 G |
| Calcium, Ca | 36 MG | 0 MG | 0 MG |
| Iron, Fe | 1.1 MG | 0 MG | 0 MG |
| Potassium, K | 821 MG | - | 0 MG |
| Sodium, Na | 482 MG | 214 MG | 214 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Sugars, added | 3.6 G | - | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.8 G | 1.8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.