ORIGINAL PORK RINDS, ORIGINAL vs. RED PEPPER PORK RINDS CHICHARRONES, RED PEPPER
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.
ORIGINAL PORK RINDS, ORIGINAL has the most protein of the foods compared, at 71.4 g per 100g.
| Nutrient | ORIGINAL PORK RINDS, ORIGINAL | RED PEPPER PORK RINDS CHICHARRONES, RED… |
|---|---|---|
| Protein | 71.4 G | 64.3 G |
| Total lipid (fat) | 42.9 G | 32.1 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 643 KCAL | 571 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 2429 MG | 1714 MG |
| Cholesterol | 179 MG | 143 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 10.7 G |
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.