FOUR CHEESE PARMESAN, ASIAGO, ROMANO & PROVOLONE… vs. SOUR CREAM & ONION CRISPS, SOUR CREAM & ONION vs. CHEDDAR OVEN-BAKED CRUNCHY CRISPS, CHEDDAR
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.
FOUR CHEESE PARMESAN, ASIAGO, ROMANO & PROVOLONE… has the most protein of the foods compared, at 46.4 g per 100g.
| Nutrient | FOUR CHEESE PARMESAN, ASIAGO, ROMANO &… | SOUR CREAM & ONION CRISPS, SOUR CREAM &… | CHEDDAR OVEN-BAKED CRUNCHY CRISPS,… |
|---|---|---|---|
| Protein | 46.4 G | 46.4 G | 35.7 G |
| Total lipid (fat) | 39.3 G | 39.3 G | 42.9 G |
| Carbohydrate, by difference | 3.6 G | 3.6 G | 10.7 G |
| Energy | 571 KCAL | 571 KCAL | 571 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 1250 MG | 1357 MG | 1071 MG |
| Iron, Fe | 0 MG | 0 MG | 0.36 MG |
| Sodium, Na | 1214 MG | 1321 MG | 1071 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 107 MG | 125 MG | 143 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 25 G | 25 G | 28.6 G |
| Potassium, K | - | 179 MG | 143 MG |
| Sugars, added | - | - | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.