GINGER CHEWNAMI NIBBLES vs. HIJIKI, SEA VEGETABLES
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.
HIJIKI, SEA VEGETABLES has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | GINGER CHEWNAMI NIBBLES | HIJIKI, SEA VEGETABLES |
|---|---|---|
| Protein | 11.4 G | 14.3 G |
| Total lipid (fat) | 27.9 G | 0 G |
| Carbohydrate, by difference | 48.2 G | 50 G |
| Energy | 464 KCAL | 71 KCAL |
| Total Sugars | 17.9 G | 0 G |
| Fiber, total dietary | 9.3 G | 43.3 G |
| Calcium, Ca | 607 MG | 1071 MG |
| Iron, Fe | 15.4 MG | 25.7 MG |
| Potassium, K | 1350 MG | - |
| Sodium, Na | 457 MG | 1400 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.6 G | 0 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.