LA VERDADERA, SPANISH MANZANILLA OLIVES STUFFED… vs. LUNCHEON MEAT MADE WITH PORK & CHICKEN, PORK &…
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.
LUNCHEON MEAT MADE WITH PORK & CHICKEN, PORK &… has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | LA VERDADERA, SPANISH MANZANILLA OLIVES… | LUNCHEON MEAT MADE WITH PORK & CHICKEN,… |
|---|---|---|
| Protein | 0 G | 14.3 G |
| Total lipid (fat) | 16.7 G | 21.4 G |
| Carbohydrate, by difference | 6.7 G | 1.8 G |
| Energy | 167 KCAL | 250 KCAL |
| Sodium, Na | 1733 MG | 1125 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 6.3 G |
| Total Sugars | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 36 MG |
| Iron, Fe | - | 0.64 MG |
| Cholesterol | - | 89 MG |
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.