BAKED WHITE MEAT CHICKEN LAYERED WITH CORN… vs. BAKED WHOLE GRAIN WHEAT CRACKERS
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 WHOLE GRAIN WHEAT CRACKERS has the most protein of the foods compared, at 9.7 g per 100g.
| Nutrient | BAKED WHITE MEAT CHICKEN LAYERED WITH… | BAKED WHOLE GRAIN WHEAT CRACKERS |
|---|---|---|
| Protein | 8 G | 9.7 G |
| Total lipid (fat) | 4 G | 8.1 G |
| Carbohydrate, by difference | 10 G | 77.4 G |
| Energy | 104 KCAL | 387 KCAL |
| Total Sugars | 2 G | 0 G |
| Fiber, total dietary | 0.4 G | 9.7 G |
| Calcium, Ca | 103 MG | 0 MG |
| Iron, Fe | 0.56 MG | 4.7 MG |
| Potassium, K | 125 MG | 419 MG |
| Sodium, Na | 368 MG | 548 MG |
| Sugars, added | 0.4 G | - |
| Cholesterol | 22 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 0 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.