FRIED PORK RINDS vs. FRIED PORK SKINS
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 PORK RINDS has the most protein of the foods compared, at 57.1 g per 100g.
| Nutrient | FRIED PORK RINDS | FRIED PORK SKINS |
|---|---|---|
| Protein | 57.1 G | 57.1 G |
| Total lipid (fat) | 35.7 G | 35.7 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 571 KCAL | 571 KCAL |
| Sodium, Na | 1643 MG | 1643 MG |
| Cholesterol | 143 MG | 143 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 10.7 G | 10.7 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.