FATBACK PORK WITH SKIN ATTACHED HOT, BARBEQUE vs. FRIED CHICKEN CRISPY SKINS, FRIED CHICKEN
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.
FATBACK PORK WITH SKIN ATTACHED HOT, BARBEQUE has the most protein of the foods compared, at 42.9 g per 100g.
| Nutrient | FATBACK PORK WITH SKIN ATTACHED HOT,… | FRIED CHICKEN CRISPY SKINS, FRIED… |
|---|---|---|
| Protein | 42.9 G | 14.3 G |
| Total lipid (fat) | 50 G | 67.9 G |
| Carbohydrate, by difference | 0 G | 7.1 G |
| Energy | 643 KCAL | 679 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 11 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 3143 MG | 500 MG |
| Cholesterol | 143 MG | 54 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 14.3 G | 10.7 G |
| Potassium, K | - | 86 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 0 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.