CHICKEN SPRING ROLLS vs. HAND ROLLED CHICKEN EGG ROLL
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.
HAND ROLLED CHICKEN EGG ROLL has the most protein of the foods compared, at 7.7 g per 100g.
| Nutrient | CHICKEN SPRING ROLLS | HAND ROLLED CHICKEN EGG ROLL |
|---|---|---|
| Protein | 6.9 G | 7.7 G |
| Total lipid (fat) | 4.2 G | 5.1 G |
| Carbohydrate, by difference | 22.9 G | 24.8 G |
| Energy | 148 KCAL | 174 KCAL |
| Total Sugars | 1.6 G | 1.8 G |
| Fiber, total dietary | 1.1 G | 2.2 G |
| Calcium, Ca | 18 MG | - |
| Iron, Fe | 0.41 MG | - |
| Sodium, Na | 334 MG | 343 MG |
| Cholesterol | 11 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.53 G | 0.71 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.