PAMPANGA, LUMPIA VEGETABLE EGG ROLL WITH BEEF vs. PORK (CURED) EGG ROLL, PORK (CURED)
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.
PAMPANGA, LUMPIA VEGETABLE EGG ROLL WITH BEEF has the most protein of the foods compared, at 9.2 g per 100g.
| Nutrient | PAMPANGA, LUMPIA VEGETABLE EGG ROLL… | PORK (CURED) EGG ROLL, PORK (CURED) |
|---|---|---|
| Protein | 9.2 G | 1.3 G |
| Total lipid (fat) | 3.4 G | 17.5 G |
| Carbohydrate, by difference | 5 G | 5 G |
| Energy | 84 KCAL | 225 KCAL |
| Total Sugars | 0.84 G | 1.3 G |
| Fiber, total dietary | 1.7 G | 1.2 G |
| Calcium, Ca | 50 MG | 26 MG |
| Iron, Fe | 1.5 MG | 1.3 MG |
| Sodium, Na | 303 MG | 550 MG |
| Cholesterol | 17 MG | 50 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.84 G | 6.3 G |
| Potassium, K | - | 205 MG |
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.