Chicken, skin (drumsticks and thighs), cooked,… vs. Pate de foie gras, canned (goose liver pate),… vs. Turkey, whole, skin (light and dark), roasted
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.
Turkey, whole, skin (light and dark), roasted has the most protein of the foods compared, at 23.9 g per 100g.
| Nutrient | Chicken, skin (drumsticks and thighs),… | Pate de foie gras, canned (goose liver… | Turkey, whole, skin (light and dark),… |
|---|---|---|---|
| Protein | 16.6 G | 11.4 G | 23.9 G |
| Total lipid (fat) | 44 G | 43.8 G | 39.3 G |
| Carbohydrate, by difference | 0 G | 4.7 G | 0.57 G |
| Energy | 462 KCAL | 462 KCAL | 459 KCAL |
| Total Sugars | 0 G | - | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 10 MG | 70 MG | 21 MG |
| Iron, Fe | 0.9 MG | 5.5 MG | 1.6 MG |
| Potassium, K | 181 MG | 138 MG | 242 MG |
| Sodium, Na | 85 MG | 697 MG | 116 MG |
| Vitamin D (D2 + D3), International Units | 6 IU | - | 54 IU |
| Cholesterol | 132 MG | 150 MG | 177 MG |
| Fatty acids, total trans | 0.25 G | - | 0.57 G |
| Fatty acids, total saturated | 12.1 G | 14.4 G | 11.4 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.