Piki bread, made from blue cornmeal (Hopi) vs. Corn, dried (Navajo) vs. Smelt, dried (Alaska Native)
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.
Smelt, dried (Alaska Native) has the most protein of the foods compared, at 56.2 g per 100g.
| Nutrient | Piki bread, made from blue cornmeal… | Corn, dried (Navajo) | Smelt, dried (Alaska Native) |
|---|---|---|---|
| Protein | 9.1 G | 9.9 G | 56.2 G |
| Total lipid (fat) | 7.2 G | 5.2 G | 17.9 G |
| Carbohydrate, by difference | 72.2 G | 74.9 G | 0 G |
| Energy | 390 KCAL | 386 KCAL | 386 KCAL |
| Total Sugars | 1.6 G | 5.4 G | 0 G |
| Fiber, total dietary | 9.2 G | - | 0 G |
| Calcium, Ca | 184 MG | 15 MG | 1600 MG |
| Iron, Fe | 6.1 MG | 1.9 MG | 5.4 MG |
| Potassium, K | 604 MG | 511 MG | 1000 MG |
| Sodium, Na | 60 MG | 13 MG | 420 MG |
| Fatty acids, total trans | 0.01 G | - | - |
| Fatty acids, total saturated | 0.82 G | 0.82 G | 3.6 G |
| Cholesterol | - | - | 249 MG |
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.