Pork Back Ribs 2.5-up vs. Pork Back Ribs 2.75 Down
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.
Pork Back Ribs 2.5-up has the most protein of the foods compared, at 17 g per 100g.
| Nutrient | Pork Back Ribs 2.5-up | Pork Back Ribs 2.75 Down |
|---|---|---|
| Protein | 17 G | 17 G |
| Total lipid (fat) | 22.3 G | 22.3 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 268 KCAL | 268 KCAL |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0.64 MG | 0.64 MG |
| Sodium, Na | 62 MG | 62 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 67 MG | 67 MG |
| Fatty acids, total saturated | 8 G | 8 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.