PURPLE HEIRLOOM POTATO CHIPS vs. RED CORN SPROUTED TORTILLA CHIPS, RED CORN
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.
PURPLE HEIRLOOM POTATO CHIPS has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | PURPLE HEIRLOOM POTATO CHIPS | RED CORN SPROUTED TORTILLA CHIPS, RED… |
|---|---|---|
| Protein | 7.1 G | 7.1 G |
| Total lipid (fat) | 32.1 G | 25 G |
| Carbohydrate, by difference | 57.1 G | 53.6 G |
| Energy | 536 KCAL | 500 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 3.6 G | 7.1 G |
| Sodium, Na | 536 MG | 286 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 25 G | 21.4 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.