BAKED POTATO SOUP vs. JUMBO COOKED SHRIMP vs. JUMBO COOKED SHRIMP
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.
JUMBO COOKED SHRIMP has the most protein of the foods compared, at 21.2 g per 100g.
| Nutrient | BAKED POTATO SOUP | JUMBO COOKED SHRIMP | JUMBO COOKED SHRIMP |
|---|---|---|---|
| Protein | 2.5 G | 21.2 G | 21.2 G |
| Total lipid (fat) | 6.1 G | 1.2 G | 1.2 G |
| Carbohydrate, by difference | 8.6 G | 0 G | 0 G |
| Energy | 94 KCAL | 94 KCAL | 94 KCAL |
| Total Sugars | 1.2 G | 0 G | 0 G |
| Fiber, total dietary | 0.8 G | 0 G | 0 G |
| Calcium, Ca | 33 MG | 47 MG | 47 MG |
| Iron, Fe | 0.44 MG | 3.2 MG | 3.2 MG |
| Sodium, Na | 241 MG | 224 MG | 224 MG |
| Cholesterol | 20 MG | 194 MG | 194 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 3.7 G | 0 G | 0 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.