Chicken, for use with vegetables vs. Cream sauce, for use with vegetables vs. Chicken as ingredient in recipes
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 as ingredient in recipes has the most protein of the foods compared, at 28.1 g per 100g.
| Nutrient | Chicken, for use with vegetables | Cream sauce, for use with vegetables | Chicken as ingredient in recipes |
|---|---|---|---|
| Protein | 26.8 G | 0.83 G | 28.1 G |
| Total lipid (fat) | 6.4 G | 14.2 G | 7.3 G |
| Carbohydrate, by difference | 0 G | 10.6 G | 0 G |
| Energy | 164 KCAL | 175 KCAL | 182 KCAL |
| Total Sugars | 0 G | 1.2 G | 0 G |
| Fiber, total dietary | 0 G | 0.1 G | 0 G |
| Calcium, Ca | 14 MG | 27 MG | 8 MG |
| Iron, Fe | 0.73 MG | 0.05 MG | 0.8 MG |
| Potassium, K | 279 MG | 39 MG | 302 MG |
| Sodium, Na | 345 MG | 936 MG | 76 MG |
| Cholesterol | 112 MG | 41 MG | 124 MG |
| Fatty acids, total saturated | 1.6 G | 8.1 G | 2.1 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.