BGQ BARBEQUE SAUCE vs. CHICKEN POT PIE
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.
CHICKEN POT PIE has the most protein of the foods compared, at 6.6 g per 100g.
| Nutrient | BGQ BARBEQUE SAUCE | CHICKEN POT PIE |
|---|---|---|
| Protein | 0 G | 6.6 G |
| Total lipid (fat) | 0 G | 6.2 G |
| Carbohydrate, by difference | 20.6 G | 17.2 G |
| Energy | 88 KCAL | 154 KCAL |
| Total Sugars | 14.7 G | 1.8 G |
| Fiber, total dietary | 2.9 G | 1.3 G |
| Calcium, Ca | 59 MG | 21 MG |
| Iron, Fe | 1.1 MG | 0.44 MG |
| Sodium, Na | 265 MG | 344 MG |
| Cholesterol | 0 MG | 35 MG |
| Fatty acids, total saturated | 0 G | 3.1 G |
| Potassium, K | - | 190 MG |
| Sugars, added | - | 0.9 G |
| Fatty acids, total trans | - | 0 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.