PICKLE FLAVORED CRISPY DILLIES, PICKLE vs. PARM SALAD CRISPS, PARM
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.
PICKLE FLAVORED CRISPY DILLIES, PICKLE has the most protein of the foods compared, at 314.3 g per 100g.
| Nutrient | PICKLE FLAVORED CRISPY DILLIES, PICKLE | PARM SALAD CRISPS, PARM |
|---|---|---|
| Protein | 314.3 G | 100 G |
| Total lipid (fat) | 35.7 G | 200 G |
| Carbohydrate, by difference | 814.3 G | 680 G |
| Energy | 5857 KCAL | 4800 KCAL |
| Total Sugars | 57.1 G | 280 G |
| Fiber, total dietary | 100 G | 80 G |
| Calcium, Ca | 3571 MG | 1960 MG |
| Iron, Fe | 51.4 MG | 21.6 MG |
| Potassium, K | 286 MG | 0 MG |
| Sodium, Na | 17200 MG | 1700 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 357 MG | 100 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 71.4 G | 20 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.