BBQ PULLED PORK, BBQ vs. BRAISED SHORT RIBS
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.
BRAISED SHORT RIBS has the most protein of the foods compared, at 7.9 g per 100g.
| Nutrient | BBQ PULLED PORK, BBQ | BRAISED SHORT RIBS |
|---|---|---|
| Protein | 5.8 G | 7.9 G |
| Total lipid (fat) | 3.7 G | 4.2 G |
| Carbohydrate, by difference | 11.6 G | 8.3 G |
| Energy | 104 KCAL | 100 KCAL |
| Total Sugars | 3.7 G | 1.7 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 20 MG | 29 MG |
| Iron, Fe | 0.83 MG | 1.2 MG |
| Potassium, K | 276 MG | 296 MG |
| Sodium, Na | 353 MG | 286 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 1.2 G | - |
| Cholesterol | 15 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1 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.