COOKED HOT CAPOCOLLA vs. COOKED IN SHELL, DEVEINED SHRIMP COCKTAIL WITH…
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.
COOKED HOT CAPOCOLLA has the most protein of the foods compared, at 19.6 g per 100g.
| Nutrient | COOKED HOT CAPOCOLLA | COOKED IN SHELL, DEVEINED SHRIMP… |
|---|---|---|
| Protein | 19.6 G | 13.4 G |
| Total lipid (fat) | 14.3 G | 1.1 G |
| Carbohydrate, by difference | 3.6 G | 7 G |
| Energy | 214 KCAL | 99 KCAL |
| Total Sugars | 1.8 G | 7 G |
| Calcium, Ca | 36 MG | 28 MG |
| Iron, Fe | 0.71 MG | 0.28 MG |
| Potassium, K | 464 MG | 99 MG |
| Sodium, Na | 1482 MG | 704 MG |
| Sugars, added | 1.8 G | 7 G |
| Cholesterol | 62 MG | 85 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.5 G | 0 G |
| Fiber, total dietary | - | 0 G |
| 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.