CHICKEN EGGROLLS vs. CHICKEN SPRING ROLLS
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 SPRING ROLLS has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | CHICKEN EGGROLLS | CHICKEN SPRING ROLLS |
|---|---|---|
| Protein | 9.4 G | 12.5 G |
| Total lipid (fat) | 5.3 G | 11.3 G |
| Carbohydrate, by difference | 25.9 G | 22.5 G |
| Energy | 188 KCAL | 225 KCAL |
| Total Sugars | 2.4 G | 0 G |
| Fiber, total dietary | 3.5 G | 0 G |
| Calcium, Ca | 24 MG | 0 MG |
| Iron, Fe | 0.85 MG | 0.9 MG |
| Sodium, Na | 341 MG | 375 MG |
| Cholesterol | 35 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.2 G | 1.3 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.