CHIPOTLE PEPPERS IN ADOBO SAUCE vs. CHISTORRA CURED BREAKFAST SAUSAGE
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.
CHISTORRA CURED BREAKFAST SAUSAGE has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | CHIPOTLE PEPPERS IN ADOBO SAUCE | CHISTORRA CURED BREAKFAST SAUSAGE |
|---|---|---|
| Protein | 2.9 G | 20 G |
| Total lipid (fat) | 2.9 G | 34 G |
| Carbohydrate, by difference | 8.8 G | 2 G |
| Energy | 74 KCAL | 380 KCAL |
| Total Sugars | 5.9 G | 0 G |
| Fiber, total dietary | 5.9 G | 0 G |
| Calcium, Ca | 0 MG | 20 MG |
| Iron, Fe | 2.1 MG | 2 MG |
| Sodium, Na | 706 MG | 1100 MG |
| Cholesterol | 0 MG | 90 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 12 G |
| Potassium, K | - | 426 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.