CHICKEN & DUMPLINGS vs. CHICKEN BOLOGNA, 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 BOLOGNA, CHICKEN has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | CHICKEN & DUMPLINGS | CHICKEN BOLOGNA, CHICKEN |
|---|---|---|
| Protein | 5.4 G | 12.5 G |
| Total lipid (fat) | 1.7 G | 16.1 G |
| Carbohydrate, by difference | 10 G | 3.6 G |
| Energy | 75 KCAL | 196 KCAL |
| Total Sugars | 1.3 G | 0 G |
| Fiber, total dietary | 0.8 G | 0 G |
| Calcium, Ca | 8 MG | 107 MG |
| Iron, Fe | 0.6 MG | 1.9 MG |
| Sodium, Na | 492 MG | 732 MG |
| Cholesterol | 8 MG | 89 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.42 G | 4.5 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.