Guacamole, NFS vs. Alfredo sauce with poultry vs. Spinach dip, yogurt based
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.
Spinach dip, yogurt based has the most protein of the foods compared, at 7 g per 100g.
| Nutrient | Guacamole, NFS | Alfredo sauce with poultry | Spinach dip, yogurt based |
|---|---|---|---|
| Protein | 1.9 G | 6.9 G | 7 G |
| Total lipid (fat) | 14.2 G | 13.6 G | 13 G |
| Carbohydrate, by difference | 8.4 G | 1.4 G | 3.6 G |
| Energy | 155 KCAL | 156 KCAL | 159 KCAL |
| Total Sugars | 0.72 G | 0.73 G | 3 G |
| Fiber, total dietary | 6.5 G | 0 G | 0.3 G |
| Calcium, Ca | 12 MG | 58 MG | 103 MG |
| Iron, Fe | 0.54 MG | 0.21 MG | 0.21 MG |
| Potassium, K | 472 MG | 87 MG | 136 MG |
| Sodium, Na | 344 MG | 518 MG | 514 MG |
| Cholesterol | 0 MG | 53 MG | 14 MG |
| Fatty acids, total saturated | 2.1 G | 7.3 G | 2.7 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.