CHICKEN IN A ROASTED RED BELL PEPPER CREAM SAUCE vs. CHICKEN MARSALA
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 IN A ROASTED RED BELL PEPPER CREAM SAUCE has the most protein of the foods compared, at 10.4 g per 100g.
| Nutrient | CHICKEN IN A ROASTED RED BELL PEPPER… | CHICKEN MARSALA |
|---|---|---|
| Protein | 10.4 G | 7 G |
| Total lipid (fat) | 6.6 G | 2.6 G |
| Carbohydrate, by difference | 4.2 G | 11.9 G |
| Energy | 120 KCAL | 97 KCAL |
| Total Sugars | 2.5 G | 2.2 G |
| Fiber, total dietary | 0.8 G | 1.3 G |
| Calcium, Ca | 17 MG | 18 MG |
| Iron, Fe | 0.15 MG | 1.2 MG |
| Sodium, Na | 245 MG | 238 MG |
| Cholesterol | 35 MG | 20 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.5 G | 1.3 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.