ROASTING CHICKEN vs. SANDERSON FARMS, FRESH CHICKEN LIVERS
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.
ROASTING CHICKEN has the most protein of the foods compared, at 17 g per 100g.
| Nutrient | ROASTING CHICKEN | SANDERSON FARMS, FRESH CHICKEN LIVERS |
|---|---|---|
| Protein | 17 G | 17 G |
| Total lipid (fat) | 15.2 G | 4.5 G |
| Carbohydrate, by difference | 0 G | 0.89 G |
| Energy | 214 KCAL | 116 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 18 MG | 0 MG |
| Iron, Fe | 1.3 MG | 9.6 MG |
| Sodium, Na | 67 MG | 71 MG |
| Cholesterol | 85 MG | 344 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.5 G | 1.8 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.