CHICKEN NOODLE CONDENSED SOUP vs. FRESHLY FROZEN BLUEBERRIES vs. FRESHLY FROZEN BLUEBERRIES
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 NOODLE CONDENSED SOUP has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | CHICKEN NOODLE CONDENSED SOUP | FRESHLY FROZEN BLUEBERRIES | FRESHLY FROZEN BLUEBERRIES |
|---|---|---|---|
| Protein | 2.4 G | 0.71 G | 0.71 G |
| Total lipid (fat) | 1.6 G | 0 G | 0 G |
| Carbohydrate, by difference | 8.1 G | 13.6 G | 14.3 G |
| Energy | 57 KCAL | 57 KCAL | 57 KCAL |
| Total Sugars | 0 G | 10 G | 10 G |
| Fiber, total dietary | 0 G | 2.9 G | 2.1 G |
| Calcium, Ca | 0 MG | 7 MG | 7 MG |
| Iron, Fe | 0.29 MG | 0 MG | 0 MG |
| Sodium, Na | 528 MG | 0 MG | 0 MG |
| Cholesterol | 12 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.41 G | 0 G | 0 G |
| Potassium, K | - | 64 MG | 79 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
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.