ONION FLAVORED RINGS, STEAKHOUSE ONION vs. FLAVORED TORTILLA CHIPS vs. FRIED PORK SKINS, HOT'N SPICY
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.
FRIED PORK SKINS, HOT'N SPICY has the most protein of the foods compared, at 50 g per 100g.
| Nutrient | ONION FLAVORED RINGS, STEAKHOUSE ONION | FLAVORED TORTILLA CHIPS | FRIED PORK SKINS, HOT'N SPICY |
|---|---|---|---|
| Protein | 7.1 G | 7.1 G | 50 G |
| Total lipid (fat) | 21.4 G | 25 G | 32.1 G |
| Carbohydrate, by difference | 67.9 G | 64.3 G | 7.1 G |
| Energy | 500 KCAL | 500 KCAL | 500 KCAL |
| Total Sugars | 3.6 G | 0 G | 0 G |
| Fiber, total dietary | 3.6 G | 3.6 G | 0 G |
| Calcium, Ca | 0 MG | 71 MG | 0 MG |
| Iron, Fe | 1.3 MG | 1.1 MG | 0 MG |
| Sodium, Na | 964 MG | 714 MG | 2714 MG |
| Cholesterol | 0 MG | 0 MG | 107 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 3.6 G | 3.6 G | 14.3 G |
| Potassium, K | - | 143 MG | - |
| Vitamin D (D2 + D3), International Units | - | 0 IU | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.