ROGELIO BUENO, ADOBO MEXICAN CONDIMENT vs. TORTILLA CHIPS
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.
ROGELIO BUENO, ADOBO MEXICAN CONDIMENT has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | ROGELIO BUENO, ADOBO MEXICAN CONDIMENT | TORTILLA CHIPS |
|---|---|---|
| Protein | 10.7 G | 5.9 G |
| Total lipid (fat) | 39.3 G | 26.5 G |
| Carbohydrate, by difference | 39.3 G | 52.9 G |
| Energy | 536 KCAL | 471 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 3.6 G | 2.9 G |
| Calcium, Ca | 286 MG | 29 MG |
| Iron, Fe | 5.1 MG | 2.1 MG |
| Sodium, Na | 2107 MG | 1853 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.1 G | 2.9 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.