COAHUILA, PICKLED PORK SKINS vs. PORK SKINS PICKLED, PORK SKINS
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.
COAHUILA, PICKLED PORK SKINS has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | COAHUILA, PICKLED PORK SKINS | PORK SKINS PICKLED, PORK SKINS |
|---|---|---|
| Protein | 14.3 G | 14.3 G |
| Total lipid (fat) | 5.4 G | 5.4 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 107 KCAL | 107 KCAL |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 1071 MG | 1071 MG |
| Cholesterol | 18 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.7 G | 2.7 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.