WHOLE KERNEL SWEET CORN vs. WHOLE MILK RICOTTA
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 MILK RICOTTA has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | WHOLE KERNEL SWEET CORN | WHOLE MILK RICOTTA |
|---|---|---|
| Protein | 1.7 G | 8.1 G |
| Total lipid (fat) | 0.83 G | 11.3 G |
| Carbohydrate, by difference | 13.7 G | 6.5 G |
| Energy | 66 KCAL | 161 KCAL |
| Total Sugars | 4.2 G | 4.8 G |
| Fiber, total dietary | 1.7 G | 0 G |
| Iron, Fe | 0.33 MG | 0 MG |
| Sodium, Na | 241 MG | 113 MG |
| Sugars, added | 2.5 G | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.21 G | 7.3 G |
| Calcium, Ca | - | 161 MG |
| Potassium, K | - | 242 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 56 MG |
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.