CHICKEN POT PIE SOUPS, CHICKEN POT PIE vs. CURRIED CHICKEN CHOWDER
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.
CURRIED CHICKEN CHOWDER has the most protein of the foods compared, at 3.8 g per 100g.
| Nutrient | CHICKEN POT PIE SOUPS, CHICKEN POT PIE | CURRIED CHICKEN CHOWDER |
|---|---|---|
| Protein | 3.8 G | 3.8 G |
| Total lipid (fat) | 2.1 G | 2.5 G |
| Carbohydrate, by difference | 7.1 G | 8.5 G |
| Energy | 58 KCAL | 68 KCAL |
| Total Sugars | 0.83 G | 1.3 G |
| Fiber, total dietary | 1.2 G | 1.3 G |
| Calcium, Ca | 21 MG | 17 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 212 MG | 200 MG |
| Sodium, Na | 308 MG | 430 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 15 MG | 15 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 1.7 G |
| Sugars, added | - | 0.9 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.