CHICKEN BAKED POT PIE, CHICKEN vs. CHICKEN BOUILLON CUBES, CHICKEN
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 BAKED POT PIE, CHICKEN has the most protein of the foods compared, at 6.6 g per 100g.
| Nutrient | CHICKEN BAKED POT PIE, CHICKEN | CHICKEN BOUILLON CUBES, CHICKEN |
|---|---|---|
| Protein | 6.6 G | 0 G |
| Total lipid (fat) | 7 G | 25 G |
| Carbohydrate, by difference | 12.3 G | 33.3 G |
| Energy | 141 KCAL | 333 KCAL |
| Total Sugars | 2.6 G | 16.7 G |
| Fiber, total dietary | 0.9 G | 0 G |
| Calcium, Ca | 66 MG | 0 MG |
| Iron, Fe | 0.79 MG | 0 MG |
| Sodium, Na | 238 MG | 14833 MG |
| Cholesterol | 33 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4 G | 8.3 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.