SHRIMP SPRING ROLLS WITH SOY GINGER SAUCE, SHRIMP… vs. SHRIMP WONTON SOUP WITH BOK CHOY BOWLS, SHRIMP…
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.
SHRIMP SPRING ROLLS WITH SOY GINGER SAUCE, SHRIMP… has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | SHRIMP SPRING ROLLS WITH SOY GINGER… | SHRIMP WONTON SOUP WITH BOK CHOY BOWLS,… |
|---|---|---|
| Protein | 6.3 G | 2.2 G |
| Total lipid (fat) | 9.9 G | 0.44 G |
| Carbohydrate, by difference | 25.4 G | 6.2 G |
| Energy | 232 KCAL | 35 KCAL |
| Total Sugars | 10.6 G | 0.88 G |
| Fiber, total dietary | 2.8 G | 1.3 G |
| Calcium, Ca | 90 MG | 10 MG |
| Iron, Fe | 0 MG | 0.44 MG |
| Potassium, K | 156 MG | 48 MG |
| Sodium, Na | 423 MG | 374 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 1.4 G | 0.4 G |
| Cholesterol | 11 MG | 2 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.8 G | 0 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.