MUSHROOM & SPRING PEA RISOTTO IN A CREAMY SAUCE,… vs. MUSHROOM & SPRING PEA RISOTTO, MADE WITH ORGANIC…
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.
MUSHROOM & SPRING PEA RISOTTO IN A CREAMY SAUCE,… has the most protein of the foods compared, at 2.8 g per 100g.
| Nutrient | MUSHROOM & SPRING PEA RISOTTO IN A… | MUSHROOM & SPRING PEA RISOTTO, MADE… |
|---|---|---|
| Protein | 2.8 G | 2.8 G |
| Total lipid (fat) | 2.4 G | 2.4 G |
| Carbohydrate, by difference | 14.5 G | 14.5 G |
| Energy | 90 KCAL | 90 KCAL |
| Total Sugars | 0.39 G | 0.39 G |
| Fiber, total dietary | 1.2 G | 1.2 G |
| Calcium, Ca | 24 MG | 24 MG |
| Iron, Fe | 0.71 MG | 0.71 MG |
| Potassium, K | 55 MG | 55 MG |
| Sodium, Na | 251 MG | 251 MG |
| Cholesterol | 4 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 1.4 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.