Frozen dessert, non-dairy vs. Soybean curd cheese vs. Soybean curd, breaded, fried
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.
Soybean curd cheese has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | Frozen dessert, non-dairy | Soybean curd cheese | Soybean curd, breaded, fried |
|---|---|---|---|
| Protein | 0.87 G | 12.5 G | 8.4 G |
| Total lipid (fat) | 9.3 G | 8.1 G | 9.6 G |
| Carbohydrate, by difference | 18.2 G | 6.9 G | 8.7 G |
| Energy | 159 KCAL | 151 KCAL | 150 KCAL |
| Total Sugars | 17.5 G | 1.6 G | 1.3 G |
| Fiber, total dietary | 0.1 G | 0 G | 0.7 G |
| Calcium, Ca | 117 MG | 188 MG | 120 MG |
| Iron, Fe | 0.26 MG | 5.6 MG | 1.6 MG |
| Potassium, K | 40 MG | 199 MG | 134 MG |
| Sodium, Na | 39 MG | 20 MG | 91 MG |
| Cholesterol | 0 MG | 0 MG | 20 MG |
| Fatty acids, total saturated | 7 G | 1.2 G | 2.1 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.