FRIED OUT PORK FAT WITH ATTACHED SKIN vs. GRANDPA JOHN'S, PORK CRACKLIN DIPPERS, ORIGINAL
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.
FRIED OUT PORK FAT WITH ATTACHED SKIN has the most protein of the foods compared, at 50 g per 100g.
| Nutrient | FRIED OUT PORK FAT WITH ATTACHED SKIN | GRANDPA JOHN'S, PORK CRACKLIN DIPPERS,… |
|---|---|---|
| Protein | 50 G | 50 G |
| Total lipid (fat) | 42.9 G | 42.9 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 571 KCAL | 571 KCAL |
| Sodium, Na | 2214 MG | 2643 MG |
| Cholesterol | 107 MG | 143 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 14.3 G | 14.3 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.