PRG CKG SCE GAR HERB 15 OZ vs. PRG CKG SCE LMN PARM
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.
PRG CKG SCE LMN PARM has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | PRG CKG SCE GAR HERB 15 OZ | PRG CKG SCE LMN PARM |
|---|---|---|
| Protein | 0 G | 1.6 G |
| Total lipid (fat) | 10 G | 6.3 G |
| Carbohydrate, by difference | 5 G | 6.3 G |
| Energy | 117 KCAL | 95 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 32 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 33 MG | 32 MG |
| Sodium, Na | 667 MG | 619 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0 G | - |
| Cholesterol | 33 MG | 24 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6.7 G | 4 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.