DULCE DE LECHE DESSERT DIP vs. EGG CARNITAS BAKE
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.
EGG CARNITAS BAKE has the most protein of the foods compared, at 12.3 g per 100g.
| Nutrient | DULCE DE LECHE DESSERT DIP | EGG CARNITAS BAKE |
|---|---|---|
| Protein | 3.3 G | 12.3 G |
| Total lipid (fat) | 16.7 G | 9.1 G |
| Carbohydrate, by difference | 30 G | 7.7 G |
| Energy | 267 KCAL | 150 KCAL |
| Total Sugars | 23.3 G | 1.4 G |
| Fiber, total dietary | 0 G | 0.5 G |
| Calcium, Ca | 67 MG | 91 MG |
| Iron, Fe | 0 MG | 0.65 MG |
| Sodium, Na | 200 MG | 418 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 20 G | - |
| Cholesterol | 33 MG | 109 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 10 G | 5 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.