UNCURED TAVERN HAM vs. SHRIMP COOKED vs. BEAN DIP, FOOTBALL TRAY
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 COOKED has the most protein of the foods compared, at 22.6 g per 100g.
| Nutrient | UNCURED TAVERN HAM | SHRIMP COOKED | BEAN DIP, FOOTBALL TRAY |
|---|---|---|---|
| Protein | 19.6 G | 22.6 G | 3.6 G |
| Total lipid (fat) | 2.7 G | 1.8 G | 5.4 G |
| Carbohydrate, by difference | 0 G | 0 G | 10.7 G |
| Energy | 107 KCAL | 107 KCAL | 107 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 3.6 G |
| Calcium, Ca | 0 MG | 95 MG | 71 MG |
| Iron, Fe | 0.64 MG | 0.43 MG | 1.3 MG |
| Sodium, Na | 911 MG | 964 MG | 446 MG |
| Cholesterol | 54 MG | 214 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.89 G | 0 G | 1.8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.