BAKED VEGETABLE CRISPS vs. CRISPY, POTATO/VEGGIE SNACKS
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 VEGETABLE CRISPS has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | BAKED VEGETABLE CRISPS | CRISPY, POTATO/VEGGIE SNACKS |
|---|---|---|
| Protein | 7.1 G | 4.7 G |
| Total lipid (fat) | 7.1 G | 25.6 G |
| Carbohydrate, by difference | 78.6 G | 65.1 G |
| Energy | 393 KCAL | 512 KCAL |
| Total Sugars | 10.7 G | 2.3 G |
| Fiber, total dietary | 7.1 G | 2.3 G |
| Calcium, Ca | 143 MG | 0 MG |
| Iron, Fe | 1.3 MG | 1.7 MG |
| Potassium, K | 964 MG | 674 MG |
| Sodium, Na | 571 MG | 512 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 2.3 G |
| Vitamin D (D2 + D3), International Units | - | 651 IU |
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.