Potato, scalloped, ready-to-heat vs. Potato salad, from restaurant vs. Potato salad with egg, from restaurant
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.
Potato, scalloped, ready-to-heat has the most protein of the foods compared, at 6.8 g per 100g.
| Nutrient | Potato, scalloped, ready-to-heat | Potato salad, from restaurant | Potato salad with egg, from restaurant |
|---|---|---|---|
| Protein | 6.8 G | 1.7 G | 3 G |
| Total lipid (fat) | 11 G | 11.4 G | 11.3 G |
| Carbohydrate, by difference | 13.3 G | 17.3 G | 15.4 G |
| Energy | 178 KCAL | 178 KCAL | 175 KCAL |
| Total Sugars | 2.2 G | 1.9 G | 1.8 G |
| Fiber, total dietary | 0.7 G | 1.3 G | 1.1 G |
| Calcium, Ca | 182 MG | 7 MG | 12 MG |
| Iron, Fe | 0.32 MG | 0.34 MG | 0.44 MG |
| Potassium, K | 239 MG | 308 MG | 286 MG |
| Sodium, Na | 400 MG | 361 MG | 333 MG |
| Cholesterol | 29 MG | 6 MG | 51 MG |
| Fatty acids, total saturated | 5.7 G | 1.8 G | 2 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.