PINK SKINLESS & BONELESS SALMON, PINK vs. SARDINES IN LOUISIANA HOT SAUCE
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.
PINK SKINLESS & BONELESS SALMON, PINK has the most protein of the foods compared, at 16.2 g per 100g.
| Nutrient | PINK SKINLESS & BONELESS SALMON, PINK | SARDINES IN LOUISIANA HOT SAUCE |
|---|---|---|
| Protein | 16.2 G | 16 G |
| Total lipid (fat) | 1.4 G | 1.9 G |
| Carbohydrate, by difference | 1.4 G | 28.3 G |
| Energy | 95 KCAL | 85 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 73 MG | 472 MG |
| Iron, Fe | 1.4 MG | 1 MG |
| Potassium, K | 297 MG | - |
| Sodium, Na | 392 MG | 349 MG |
| Vitamin D (D2 + D3), International Units | 270 IU | - |
| Cholesterol | 41 MG | 66 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.94 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.