BRATWURST PLANT-BASED SAUSAGE, BRATWURST vs. CHICKPEA CURRY
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.
BRATWURST PLANT-BASED SAUSAGE, BRATWURST has the most protein of the foods compared, at 18.9 g per 100g.
| Nutrient | BRATWURST PLANT-BASED SAUSAGE, BRATWURST | CHICKPEA CURRY |
|---|---|---|
| Protein | 18.9 G | 4.8 G |
| Total lipid (fat) | 13.3 G | 3.1 G |
| Carbohydrate, by difference | 11.1 G | 22 G |
| Energy | 233 KCAL | 137 KCAL |
| Total Sugars | 1.1 G | 1.8 G |
| Fiber, total dietary | 2.2 G | 6.6 G |
| Calcium, Ca | 78 MG | 26 MG |
| Iron, Fe | 4.4 MG | 1.2 MG |
| Sodium, Na | 600 MG | 361 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 1.1 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6.7 G | 1.8 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.