Turnover or hot pocket, meatless vs. Pierogi vs. Bread stuffing made with egg
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.
Pierogi has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | Turnover or hot pocket, meatless | Pierogi | Bread stuffing made with egg |
|---|---|---|---|
| Protein | 5.1 G | 5.3 G | 3.3 G |
| Total lipid (fat) | 7.8 G | 6.1 G | 11.9 G |
| Carbohydrate, by difference | 27 G | 29.6 G | 17.8 G |
| Energy | 198 KCAL | 195 KCAL | 192 KCAL |
| Total Sugars | 3.2 G | 1.8 G | 1.9 G |
| Fiber, total dietary | 1.6 G | 0.9 G | 0.8 G |
| Calcium, Ca | 97 MG | 35 MG | 31 MG |
| Iron, Fe | 1.7 MG | 1.3 MG | 0.99 MG |
| Potassium, K | 126 MG | 107 MG | 71 MG |
| Sodium, Na | 504 MG | 474 MG | 458 MG |
| Cholesterol | 2 MG | 4 MG | 25 MG |
| Fatty acids, total saturated | 2.1 G | 1.3 G | 2.4 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.