FULLY COOKED PORK RIBLETS IN SWEET CAROLINA SAUCE vs. FULLY-COOKED PORK ST. LOUIS STYLE SPARERIBS WITH…
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.
FULLY COOKED PORK RIBLETS IN SWEET CAROLINA SAUCE has the most protein of the foods compared, at 15.7 g per 100g.
| Nutrient | FULLY COOKED PORK RIBLETS IN SWEET… | FULLY-COOKED PORK ST. LOUIS STYLE… |
|---|---|---|
| Protein | 15.7 G | 10.6 G |
| Total lipid (fat) | 14.3 G | 15.5 G |
| Carbohydrate, by difference | 10.7 G | 14.8 G |
| Energy | 236 KCAL | 246 KCAL |
| Total Sugars | 9.3 G | 6.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 29 MG | 14 MG |
| Iron, Fe | 1 MG | 0.76 MG |
| Sodium, Na | 343 MG | 317 MG |
| Cholesterol | 57 MG | 53 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 4.9 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.