FRIED PORK SKINS, CHICHARRONES, HOT vs. FRIES POTATO SNACKS, BACON 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.
FRIED PORK SKINS, CHICHARRONES, HOT has the most protein of the foods compared, at 57.1 g per 100g.
| Nutrient | FRIED PORK SKINS, CHICHARRONES, HOT | FRIES POTATO SNACKS, BACON CHEDDAR |
|---|---|---|
| Protein | 57.1 G | 7.1 G |
| Total lipid (fat) | 32.1 G | 32.1 G |
| Carbohydrate, by difference | 0 G | 57.1 G |
| Energy | 571 KCAL | 536 KCAL |
| Total Sugars | 0 G | 3.6 G |
| Fiber, total dietary | 0 G | 3.6 G |
| Calcium, Ca | 21 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 129 MG | - |
| Sodium, Na | 2286 MG | 786 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | - |
| Cholesterol | 71 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 10.7 G | 1.8 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.