MACKEREL IN BRINE vs. PEPPERONI PIZZA
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.
MACKEREL IN BRINE has the most protein of the foods compared, at 41.1 g per 100g.
| Nutrient | MACKEREL IN BRINE | PEPPERONI PIZZA |
|---|---|---|
| Protein | 41.1 G | 8.2 G |
| Total lipid (fat) | 10.7 G | 12.2 G |
| Carbohydrate, by difference | 0 G | 32 G |
| Energy | 286 KCAL | 265 KCAL |
| Total Sugars | 0 G | 2 G |
| Fiber, total dietary | 0 G | 1.4 G |
| Calcium, Ca | 446 MG | 102 MG |
| Iron, Fe | 2.6 MG | 1.8 MG |
| Sodium, Na | 679 MG | 531 MG |
| Cholesterol | 143 MG | 7 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.6 G | 4.1 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.