COOKED SHRIMP vs. DIJON CAPER WILD ALASKAN SALMON BURGERS
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 SHRIMP has the most protein of the foods compared, at 22.6 g per 100g.
| Nutrient | COOKED SHRIMP | DIJON CAPER WILD ALASKAN SALMON BURGERS |
|---|---|---|
| Protein | 22.6 G | 17 G |
| Total lipid (fat) | 1.8 G | 11.6 G |
| Carbohydrate, by difference | 1.2 G | 2.7 G |
| Energy | 119 KCAL | 179 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0.9 G |
| Calcium, Ca | 95 MG | 0 MG |
| Iron, Fe | 0.36 MG | 0 MG |
| Potassium, K | 167 MG | 280 MG |
| Sodium, Na | 952 MG | 304 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 208 MG | 40 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.6 G | 1.3 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.