BBQ CHICKEN TERIYAKI vs. EDAMAME KUNG PAO 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.
BBQ CHICKEN TERIYAKI has the most protein of the foods compared, at 21.3 g per 100g.
| Nutrient | BBQ CHICKEN TERIYAKI | EDAMAME KUNG PAO CHICKEN |
|---|---|---|
| Protein | 21.3 G | 18 G |
| Total lipid (fat) | 4 G | 7.3 G |
| Carbohydrate, by difference | 10.7 G | 11.3 G |
| Energy | 167 KCAL | 180 KCAL |
| Total Sugars | 10 G | 7.3 G |
| Fiber, total dietary | 0 G | 1.3 G |
| Calcium, Ca | 0 MG | 13 MG |
| Iron, Fe | 0 MG | 1.2 MG |
| Sodium, Na | 540 MG | 547 MG |
| Cholesterol | 80 MG | 67 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 1.7 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.