CRUSHED TOMATOES vs. CURED PORK CHORIZO, CURED PORK
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.
CURED PORK CHORIZO, CURED PORK has the most protein of the foods compared, at 11.4 g per 100g.
| Nutrient | CRUSHED TOMATOES | CURED PORK CHORIZO, CURED PORK |
|---|---|---|
| Protein | 1.6 G | 11.4 G |
| Total lipid (fat) | 0 G | 25.7 G |
| Carbohydrate, by difference | 6.6 G | 4.3 G |
| Energy | 33 KCAL | 286 KCAL |
| Total Sugars | 3.3 G | 1.4 G |
| Fiber, total dietary | 1.6 G | 2.9 G |
| Calcium, Ca | 38 MG | 29 MG |
| Iron, Fe | 0.66 MG | 2.1 MG |
| Potassium, K | 270 MG | 200 MG |
| Sodium, Na | 148 MG | 957 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 343 IU |
| Cholesterol | 0 MG | 57 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 8.6 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.