Lentil curry with rice vs. Chili, vegetarian vs. Lentil curry
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.
Chili, vegetarian has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | Lentil curry with rice | Chili, vegetarian | Lentil curry |
|---|---|---|---|
| Protein | 3.3 G | 6.3 G | 3.7 G |
| Total lipid (fat) | 3.5 G | 2.4 G | 5.7 G |
| Carbohydrate, by difference | 18.6 G | 18.9 G | 12.3 G |
| Energy | 118 KCAL | 119 KCAL | 111 KCAL |
| Total Sugars | 1.9 G | 1.6 G | 3.2 G |
| Fiber, total dietary | 2.2 G | 6 G | 3.4 G |
| Calcium, Ca | 19 MG | 31 MG | 25 MG |
| Iron, Fe | 1.3 MG | 2 MG | 1.4 MG |
| Potassium, K | 189 MG | 351 MG | 292 MG |
| Sodium, Na | 328 MG | 316 MG | 383 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.8 G | 0.35 G | 1.3 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.