PORTABELLA MELT vs. PORTABELLA PIZZA
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.
PORTABELLA MELT has the most protein of the foods compared, at 6.8 g per 100g.
| Nutrient | PORTABELLA MELT | PORTABELLA PIZZA |
|---|---|---|
| Protein | 6.8 G | 5.8 G |
| Total lipid (fat) | 5.1 G | 5.2 G |
| Carbohydrate, by difference | 15.9 G | 4.7 G |
| Energy | 136 KCAL | 93 KCAL |
| Total Sugars | 8 G | 1.2 G |
| Fiber, total dietary | 1.1 G | 1.2 G |
| Calcium, Ca | 170 MG | 116 MG |
| Iron, Fe | 0.41 MG | 0.42 MG |
| Sodium, Na | 307 MG | 233 MG |
| Cholesterol | 17 MG | 17 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.3 G | 2.3 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.