Beef, cured, luncheon meat, jellied vs. Turkey, white, rotisserie, deli cut vs. Oscar Mayer, Chicken Breast (honey glazed)
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.
Oscar Mayer, Chicken Breast (honey glazed) has the most protein of the foods compared, at 19.9 g per 100g.
| Nutrient | Beef, cured, luncheon meat, jellied | Turkey, white, rotisserie, deli cut | Oscar Mayer, Chicken Breast (honey… |
|---|---|---|---|
| Protein | 19 G | 13.5 G | 19.9 G |
| Total lipid (fat) | 3.3 G | 3 G | 1.5 G |
| Carbohydrate, by difference | 0 G | 7.7 G | 4.3 G |
| Energy | 111 KCAL | 112 KCAL | 109 KCAL |
| Fiber, total dietary | 0 G | 0.4 G | 0 G |
| Calcium, Ca | 10 MG | 16 MG | 10 MG |
| Iron, Fe | 3.5 MG | 2.2 MG | 1.1 MG |
| Potassium, K | 402 MG | 349 MG | 329 MG |
| Sodium, Na | 1322 MG | 1200 MG | 1438 MG |
| Cholesterol | 34 MG | 55 MG | 53 MG |
| Fatty acids, total saturated | 1.4 G | 0.12 G | 0.39 G |
| Total Sugars | - | 4 G | 4.3 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.