CURRIED LENTIL ORGANIC SOUPS vs. DAIRY FREE CHEEZE PIZZA
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.
DAIRY FREE CHEEZE PIZZA has the most protein of the foods compared, at 5.9 g per 100g.
| Nutrient | CURRIED LENTIL ORGANIC SOUPS | DAIRY FREE CHEEZE PIZZA |
|---|---|---|
| Protein | 3.7 G | 5.9 G |
| Total lipid (fat) | 3.7 G | 16.5 G |
| Carbohydrate, by difference | 12.2 G | 27.1 G |
| Energy | 94 KCAL | 282 KCAL |
| Total Sugars | 1.6 G | 4.1 G |
| Fiber, total dietary | 4.5 G | 2.4 G |
| Calcium, Ca | 16 MG | 24 MG |
| Iron, Fe | 1.5 MG | 1.1 MG |
| Sodium, Na | 278 MG | 400 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.41 G | 1.8 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.