FIORUCCI, HOT CAPOCOLLO vs. FIRUCCI, MORTADELLA WITH PEPPERCORNS
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.
FIORUCCI, HOT CAPOCOLLO has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | FIORUCCI, HOT CAPOCOLLO | FIRUCCI, MORTADELLA WITH PEPPERCORNS |
|---|---|---|
| Protein | 25 G | 14.3 G |
| Total lipid (fat) | 21.4 G | 35.7 G |
| Carbohydrate, by difference | 3.6 G | 1.8 G |
| Energy | 286 KCAL | 393 KCAL |
| Total Sugars | 0 G | 1.8 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 1.3 MG | 0.64 MG |
| Sodium, Na | 2143 MG | 1393 MG |
| Cholesterol | 89 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 8.9 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.