Pierogi vs. Bread stuffing made with egg vs. Turnover or hot pocket, meatless
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.
Pierogi has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | Pierogi | Bread stuffing made with egg | Turnover or hot pocket, meatless |
|---|---|---|---|
| Protein | 5.3 G | 3.3 G | 5.1 G |
| Total lipid (fat) | 6.1 G | 11.9 G | 7.8 G |
| Carbohydrate, by difference | 29.6 G | 17.8 G | 27 G |
| Energy | 195 KCAL | 192 KCAL | 198 KCAL |
| Total Sugars | 1.8 G | 1.9 G | 3.2 G |
| Fiber, total dietary | 0.9 G | 0.8 G | 1.6 G |
| Calcium, Ca | 35 MG | 31 MG | 97 MG |
| Iron, Fe | 1.3 MG | 0.99 MG | 1.7 MG |
| Potassium, K | 107 MG | 71 MG | 126 MG |
| Sodium, Na | 474 MG | 458 MG | 504 MG |
| Cholesterol | 4 MG | 25 MG | 2 MG |
| Fatty acids, total saturated | 1.3 G | 2.4 G | 2.1 G |
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.