WHOLE KERNEL CORN vs. WHOLE KERNEL GOLDEN CORN WITH PEPPERS
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.
WHOLE KERNEL CORN has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | WHOLE KERNEL CORN | WHOLE KERNEL GOLDEN CORN WITH PEPPERS |
|---|---|---|
| Protein | 1.6 G | 1.2 G |
| Total lipid (fat) | 1.2 G | 0.59 G |
| Carbohydrate, by difference | 7.2 G | 14.1 G |
| Energy | 48 KCAL | 94 KCAL |
| Total Sugars | 5.6 G | 5.9 G |
| Fiber, total dietary | 1.6 G | 1.2 G |
| Calcium, Ca | 0 MG | 5 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 160 MG | 271 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 109 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 3.5 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.