CHICKEN BURRITO BOWL vs. SHRIMP LINGUINE IN CREAMY GARLIC SAUCE
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 BURRITO BOWL has the most protein of the foods compared, at 12.1 g per 100g.
| Nutrient | CHICKEN BURRITO BOWL | SHRIMP LINGUINE IN CREAMY GARLIC SAUCE |
|---|---|---|
| Protein | 12.1 G | 5 G |
| Total lipid (fat) | 2.9 G | 4.7 G |
| Carbohydrate, by difference | 16.2 G | 21.8 G |
| Energy | 135 KCAL | 153 KCAL |
| Total Sugars | 0.88 G | 2.4 G |
| Fiber, total dietary | 4.4 G | 1.5 G |
| Calcium, Ca | 74 MG | 29 MG |
| Iron, Fe | 4.2 MG | 0.79 MG |
| Sodium, Na | 315 MG | 188 MG |
| Cholesterol | 22 MG | 22 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.59 G | 2.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.