BEER-BATTERED WHITE CHEDDAR CHEESE CURDS vs. GARLIC & PARMESAN ROASTED RED POTATOES, GARLIC &…
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.
BEER-BATTERED WHITE CHEDDAR CHEESE CURDS has the most protein of the foods compared, at 16.3 g per 100g.
| Nutrient | BEER-BATTERED WHITE CHEDDAR CHEESE CURDS | GARLIC & PARMESAN ROASTED RED POTATOES,… |
|---|---|---|
| Protein | 16.3 G | 3 G |
| Total lipid (fat) | 21.3 G | 3.5 G |
| Carbohydrate, by difference | 17.5 G | 20 G |
| Energy | 338 KCAL | 120 KCAL |
| Fiber, total dietary | 0.6 G | 2 G |
| Calcium, Ca | 425 MG | 24 MG |
| Iron, Fe | 0.45 MG | 1 MG |
| Sodium, Na | 655 MG | 460 MG |
| Cholesterol | 64 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.3 G | 0.5 G |
| Total Sugars | - | 2 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.