RED BAKED PINDJUR, PINDJUR vs. RED BAKED PINDJUR, PINDJUR vs. RED BAKED PINDJUR, PINDJUR
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.
RED BAKED PINDJUR, PINDJUR has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | RED BAKED PINDJUR, PINDJUR | RED BAKED PINDJUR, PINDJUR | RED BAKED PINDJUR, PINDJUR |
|---|---|---|---|
| Protein | 5 G | 5 G | 5 G |
| Total lipid (fat) | 7 G | 7 G | 7 G |
| Carbohydrate, by difference | 17.5 G | 17.5 G | 17.5 G |
| Energy | 100 KCAL | 100 KCAL | 100 KCAL |
| Total Sugars | 2.5 G | 2.5 G | 2.5 G |
| Fiber, total dietary | 2.5 G | 2.5 G | 2.5 G |
| Calcium, Ca | 25 MG | 25 MG | 25 MG |
| Iron, Fe | 0.45 MG | 0.45 MG | 0.45 MG |
| Sodium, Na | 750 MG | 750 MG | 750 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 0 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.