Stewed salmon, Puerto Rican style vs. Shrimp and noodles, no sauce vs. Crabs in tomato-based sauce, Puerto Rican style
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.
Crabs in tomato-based sauce, Puerto Rican style has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | Stewed salmon, Puerto Rican style | Shrimp and noodles, no sauce | Crabs in tomato-based sauce, Puerto… |
|---|---|---|---|
| Protein | 12 G | 7.3 G | 12.5 G |
| Total lipid (fat) | 7 G | 5.5 G | 8.9 G |
| Carbohydrate, by difference | 8.5 G | 16.4 G | 2.9 G |
| Energy | 146 KCAL | 146 KCAL | 144 KCAL |
| Total Sugars | 1.3 G | 0.26 G | 1.2 G |
| Fiber, total dietary | 1.3 G | 0.8 G | 0.6 G |
| Calcium, Ca | 131 MG | 26 MG | 72 MG |
| Iron, Fe | 0.84 MG | 1 MG | 0.72 MG |
| Potassium, K | 401 MG | 57 MG | 262 MG |
| Sodium, Na | 448 MG | 144 MG | 617 MG |
| Cholesterol | 31 MG | 59 MG | 66 MG |
| Fatty acids, total saturated | 1.1 G | 0.88 G | 1.4 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.