CHICKEN CLUB SUB, CHICKEN 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 CLUB SUB, CHICKEN has the most protein of the foods compared, at 17.4 g per 100g.
| Nutrient | CHICKEN CLUB SUB, CHICKEN | CHICKEN POT PIE |
|---|---|---|
| Protein | 17.4 G | 5.9 G |
| Total lipid (fat) | 7.4 G | 13.3 G |
| Carbohydrate, by difference | 16.5 G | 16.9 G |
| Energy | 190 KCAL | 208 KCAL |
| Total Sugars | 1.6 G | 1.2 G |
| Fiber, total dietary | 1.7 G | 0.4 G |
| Calcium, Ca | 83 MG | 24 MG |
| Iron, Fe | 1.2 MG | 1.1 MG |
| Sodium, Na | 719 MG | 224 MG |
| Cholesterol | 41 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.3 G | 5.9 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.