BARBECUE PIT PULLEN PORK vs. GUAJILLO CHILI PODS
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.
BARBECUE PIT PULLEN PORK has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | BARBECUE PIT PULLEN PORK | GUAJILLO CHILI PODS |
|---|---|---|
| Protein | 14.3 G | 9.8 G |
| Total lipid (fat) | 12.5 G | 9.8 G |
| Carbohydrate, by difference | 1.8 G | 59.6 G |
| Energy | 179 KCAL | 347 KCAL |
| Total Sugars | 1.8 G | 9.8 G |
| Fiber, total dietary | 0 G | 29.8 G |
| Calcium, Ca | 17 MG | 99 MG |
| Iron, Fe | 0.77 MG | 5.6 MG |
| Potassium, K | 321 MG | 2786 MG |
| Sodium, Na | 884 MG | 49 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 54 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.5 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 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.