WHOLE SPANISH QUEEN OLIVES vs. GREEN CHILE DIP, GREEN CHILE vs. BOILED CUSTARD
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.
BOILED CUSTARD has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | WHOLE SPANISH QUEEN OLIVES | GREEN CHILE DIP, GREEN CHILE | BOILED CUSTARD |
|---|---|---|---|
| Protein | 0 G | 3.3 G | 5 G |
| Total lipid (fat) | 13.3 G | 16.7 G | 7.5 G |
| Carbohydrate, by difference | 6.7 G | 6.7 G | 20.8 G |
| Energy | 167 KCAL | 167 KCAL | 167 KCAL |
| Sodium, Na | 2200 MG | 450 MG | 92 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 10 G | 4.2 G |
| Total Sugars | - | 3.3 G | 20 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Calcium, Ca | - | 67 MG | 172 MG |
| Iron, Fe | - | 0 MG | 0 MG |
| Potassium, K | - | 0 MG | 225 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Cholesterol | - | 67 MG | 50 MG |
| Sugars, added | - | - | 13.3 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.