BARBEQUE FLAVORED CHICKEN vs. TERIYAKI CHICKEN
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.
TERIYAKI CHICKEN has the most protein of the foods compared, at 9.9 g per 100g.
| Nutrient | BARBEQUE FLAVORED CHICKEN | TERIYAKI CHICKEN |
|---|---|---|
| Protein | 9.3 G | 9.9 G |
| Total lipid (fat) | 7.3 G | 7.3 G |
| Carbohydrate, by difference | 18.5 G | 19.2 G |
| Energy | 179 KCAL | 179 KCAL |
| Total Sugars | 9.9 G | 9.9 G |
| Calcium, Ca | 13 MG | 13 MG |
| Iron, Fe | 0.72 MG | 0.72 MG |
| Sodium, Na | 351 MG | 530 MG |
| Cholesterol | 43 MG | 43 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 1.3 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.