WHISKEY DRY - RUB BAKED BEANS vs. WHISKEY DRY-RUB BAKED BEANS
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.
WHISKEY DRY - RUB BAKED BEANS has the most protein of the foods compared, at 5.4 g per 100g.
| Nutrient | WHISKEY DRY - RUB BAKED BEANS | WHISKEY DRY-RUB BAKED BEANS |
|---|---|---|
| Protein | 5.4 G | 5.4 G |
| Total lipid (fat) | 0.38 G | 0.38 G |
| Carbohydrate, by difference | 24.6 G | 24.6 G |
| Energy | 123 KCAL | 123 KCAL |
| Total Sugars | 9.2 G | 9.2 G |
| Fiber, total dietary | 5.4 G | 5.4 G |
| Calcium, Ca | 46 MG | 46 MG |
| Iron, Fe | 1.4 MG | 1.4 MG |
| Sodium, Na | 485 MG | 485 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.