PEPPADEW PEPPER SOY FREE CHICKPEA TOFU, PEPPER vs. PLANTY GOOD BURGER PLANT-BASED PATTIES
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.
PLANTY GOOD BURGER PLANT-BASED PATTIES has the most protein of the foods compared, at 15.9 g per 100g.
| Nutrient | PEPPADEW PEPPER SOY FREE CHICKPEA TOFU,… | PLANTY GOOD BURGER PLANT-BASED PATTIES |
|---|---|---|
| Protein | 4.7 G | 15.9 G |
| Total lipid (fat) | 1.8 G | 12.4 G |
| Carbohydrate, by difference | 14.1 G | 4.4 G |
| Energy | 94 KCAL | 195 KCAL |
| Total Sugars | 1.2 G | 0 G |
| Fiber, total dietary | 1.2 G | 2.7 G |
| Calcium, Ca | 12 MG | 80 MG |
| Iron, Fe | 1.2 MG | 2.6 MG |
| Potassium, K | 247 MG | 354 MG |
| Sodium, Na | 124 MG | 336 MG |
| Sugars, added | 1.2 G | 0 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 3.5 G |
| 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 Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.