Sweet and sour shrimp vs. Beef and noodles with soy-based sauce vs. Kung Pao 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.
Kung Pao shrimp has the most protein of the foods compared, at 13.9 g per 100g.
| Nutrient | Sweet and sour shrimp | Beef and noodles with soy-based sauce | Kung Pao shrimp |
|---|---|---|---|
| Protein | 5.9 G | 13.2 G | 13.9 G |
| Total lipid (fat) | 9.2 G | 10.1 G | 10.7 G |
| Carbohydrate, by difference | 16.2 G | 7.5 G | 5.3 G |
| Energy | 172 KCAL | 173 KCAL | 173 KCAL |
| Total Sugars | 8.4 G | 0.86 G | 1.4 G |
| Fiber, total dietary | 0.6 G | 0.6 G | 1 G |
| Calcium, Ca | 33 MG | 16 MG | 59 MG |
| Iron, Fe | 0.73 MG | 1.3 MG | 0.45 MG |
| Potassium, K | 136 MG | 172 MG | 184 MG |
| Sodium, Na | 347 MG | 273 MG | 210 MG |
| Cholesterol | 45 MG | 35 MG | 107 MG |
| Fatty acids, total saturated | 1.3 G | 2.2 G | 1.7 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.