PUMPKIN PIE, PUMPKIN vs. SPANAKOPITA SPINACH, CREAM CHEESE & FETA CHEESE… vs. FULLY COOKED POPCORN SHRIMP, POPCORN
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.
FULLY COOKED POPCORN SHRIMP, POPCORN has the most protein of the foods compared, at 10.6 g per 100g.
| Nutrient | PUMPKIN PIE, PUMPKIN | SPANAKOPITA SPINACH, CREAM CHEESE &… | FULLY COOKED POPCORN SHRIMP, POPCORN |
|---|---|---|---|
| Protein | 5.3 G | 5.9 G | 10.6 G |
| Total lipid (fat) | 11.4 G | 16.5 G | 10.6 G |
| Carbohydrate, by difference | 38.9 G | 27.1 G | 35.3 G |
| Energy | 282 KCAL | 282 KCAL | 282 KCAL |
| Total Sugars | 25.2 G | 2.4 G | 2.4 G |
| Fiber, total dietary | 1.5 G | 1.2 G | 1.2 G |
| Calcium, Ca | 107 MG | 62 MG | 47 MG |
| Iron, Fe | 1.3 MG | 1.2 MG | 1.6 MG |
| Sodium, Na | 275 MG | 329 MG | 812 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Sugars, added | 21.4 G | 1.2 G | 2.4 G |
| Cholesterol | 34 MG | 29 MG | 76 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 4.6 G | 4.7 G | 1.8 G |
| Potassium, K | - | 118 MG | 94 MG |
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.