WHOLE MILK RICOTTA CHEESE vs. WHOLE PEELED TOMATOES
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 CHEESE has the most protein of the foods compared, at 9.7 g per 100g.
| Nutrient | WHOLE MILK RICOTTA CHEESE | WHOLE PEELED TOMATOES |
|---|---|---|
| Protein | 9.7 G | 0.83 G |
| Total lipid (fat) | 11.3 G | 0 G |
| Carbohydrate, by difference | 4.8 G | 4.1 G |
| Energy | 161 KCAL | 21 KCAL |
| Total Sugars | 3.2 G | 2.5 G |
| Fiber, total dietary | 0 G | 0.8 G |
| Calcium, Ca | 348 MG | 17 MG |
| Iron, Fe | 0 MG | 0.3 MG |
| Sodium, Na | 97 MG | 99 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 40 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.1 G | 0 G |
| Potassium, K | - | 190 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.