FRUSTAS UNCURED PEPPERONI BACON vs. GREEK ISLE WITH HOMEMADE TOMATO SAUCE, FETA, RED…
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.
FRUSTAS UNCURED PEPPERONI BACON has the most protein of the foods compared, at 11.5 g per 100g.
| Nutrient | FRUSTAS UNCURED PEPPERONI BACON | GREEK ISLE WITH HOMEMADE TOMATO SAUCE,… |
|---|---|---|
| Protein | 11.5 G | 6.9 G |
| Total lipid (fat) | 9.1 G | 7.9 G |
| Carbohydrate, by difference | 27.9 G | 17.8 G |
| Energy | 245 KCAL | 178 KCAL |
| Total Sugars | 0.96 G | 2 G |
| Fiber, total dietary | 1 G | 2 G |
| Calcium, Ca | 144 MG | 139 MG |
| Iron, Fe | 0.69 MG | 1.4 MG |
| Sodium, Na | 601 MG | 574 MG |
| Cholesterol | 29 MG | 20 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.3 G | 3.5 G |
| Potassium, K | - | 89 MG |
| Vitamin D (D2 + D3), International Units | - | 4 IU |
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.