CLASSICAL REDUCTIONS REDUCED CHICKEN STOCK,… vs. DRY ROUX (SAUCE/SOUP THICKENER) vs. REDUCED CHICKEN STOCK, CHICKEN
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.
DRY ROUX (SAUCE/SOUP THICKENER) has the most protein of the foods compared, at 28.6 g per 100g.
| Nutrient | CLASSICAL REDUCTIONS REDUCED CHICKEN… | DRY ROUX (SAUCE/SOUP THICKENER) | REDUCED CHICKEN STOCK, CHICKEN |
|---|---|---|---|
| Protein | 14.3 G | 28.6 G | 14.3 G |
| Total lipid (fat) | 14.3 G | 0 G | 14.3 G |
| Carbohydrate, by difference | 14.3 G | 85.7 G | 14.3 G |
| Energy | 286 KCAL | 286 KCAL | 286 KCAL |
| Sodium, Na | 2000 MG | 0 MG | 2000 MG |
| Total Sugars | - | 28.6 G | - |
| Fiber, total dietary | - | 0 G | - |
| Calcium, Ca | - | 0 MG | - |
| Iron, Fe | - | 0 MG | - |
| Cholesterol | - | 0 MG | - |
| Fatty acids, total trans | - | 0 G | - |
| Fatty acids, total saturated | - | 0 G | - |
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.