CHICKEN CURRY SOUP, CHICKEN CURRY vs. CHICKEN DIPPING 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 CURRY SOUP, CHICKEN CURRY has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | CHICKEN CURRY SOUP, CHICKEN CURRY | CHICKEN DIPPING SAUCE |
|---|---|---|
| Protein | 3.1 G | 0 G |
| Total lipid (fat) | 2.2 G | 44.8 G |
| Carbohydrate, by difference | 8.6 G | 20.7 G |
| Energy | 66 KCAL | 517 KCAL |
| Total Sugars | 1.1 G | 20.7 G |
| Fiber, total dietary | 0.7 G | 0 G |
| Calcium, Ca | 9 MG | 0 MG |
| Iron, Fe | 0.79 MG | 0 MG |
| Sodium, Na | 335 MG | 483 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 7 MG | 17 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 6.9 G |
| Sugars, added | - | 20.7 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.