Eggplant dip vs. Chipotle dip, yogurt based vs. Vegetable dip, yogurt based
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.
Vegetable dip, yogurt based has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | Eggplant dip | Chipotle dip, yogurt based | Vegetable dip, yogurt based |
|---|---|---|---|
| Protein | 4.8 G | 7.9 G | 8.2 G |
| Total lipid (fat) | 15 G | 16 G | 16 G |
| Carbohydrate, by difference | 8.2 G | 3.3 G | 3.8 G |
| Energy | 183 KCAL | 189 KCAL | 191 KCAL |
| Total Sugars | 2.8 G | 3 G | 3 G |
| Fiber, total dietary | 3.9 G | 0 G | 0.3 G |
| Calcium, Ca | 35 MG | 92 MG | 103 MG |
| Iron, Fe | 1.7 MG | 0.09 MG | 0.29 MG |
| Potassium, K | 264 MG | 119 MG | 141 MG |
| Sodium, Na | 209 MG | 636 MG | 641 MG |
| Cholesterol | 0 MG | 16 MG | 16 MG |
| Fatty acids, total saturated | 2.2 G | 3.2 G | 3.2 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.