Thick Cut Ham Steak has less impact on blood sugar than Seafood Louie Romaine Lettuce, Flaky Imitation Crab Meat, Cucumber, Grape Tomatoes, Hard Cooked Egg, Black Olives, And Lemon With Louie Dressing Salad
Seafood Louie Romaine Lettuce, Flaky Imitation Crab Meat, Cucumber, Grape Tomatoes, Hard Cooked Egg, Black Olives, And Lemon With Louie Dressing Salad
Thick Cut Ham Steak
Seafood Louie Romaine Lettuce, Flaky Imitation Crab Meat, Cucumber, Grape Tomatoes, Hard Cooked Egg, Black Olives, And Lemon With Louie Dressing Salad
Thick Cut Ham Steak
Comparing Key Nutrients
| Nutrient | Seafood Loui... | Thick Cut Ha... |
|---|---|---|
| Carbs | 9.0g | 2.0g |
| Sugars | 2.0g | 2.0g |
| Fiber | 1.0g | 0.0g |
| Protein | 3.0g | 9.0g |
| Fat | 7.0g | 1.0g |
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Nutritional Labels
This section compares the nutritional labels of the two foods.
Seafood Louie Romaine Lettuce, Flaky Imitation Crab Meat, Cucumber, Grape Tomatoes, Hard Cooked Egg, Black Olives, And Lemon With Louie Dressing Salad
Serving size 100.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 6.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
ROMAINE LETTUCE, IMITATION CRAB MEAT (FISH PROTEIN [ALASKA POLLOCK AND/OR WHITING], WATER, WHEAT STARCH, EGG WHITES [WATER, EGG WHITE POWDER], SUGAR, SORBITOL, WHEAT FLOUR, SALT, CONTAINS LESS THAN 2% OF THE FOLLOWING: TAPIOCA STARCH, NATURAL AND ARTIFICIAL FLAVORS ]HYDROLYZED SOY PROTEIN, CRAB EXTRACT], SODIUM TRIPOLYPHOSPHATE, TETRASODIUM PYROPHOSPHATE, CARMINE, NATURAL AND ARTIFICIAL COLORS), LOUIE DRESSING (SOYBEAN OIL, WATER, TOMATO, SUGAR, TOMATO [TOMATO, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE], WHITE DISTILLED VINEGAR, TAPIOCA SYRUP, SALT, DRIED EGG YOLK, MUSTARD FLOUR, LEMON JUICE CONCENTRATE, CORN STARCH, XANTHAN GUM, DRIED PARSLEY, GARLIC POWDER, WHITE PEPPER, ORGANIC WORCESTERSHIRE SAUCE [ORGANIC APPLE CIDER VINEGAR, ORGANIC SOY SAUCE {WATER, ORGANIC WHEAT, ORGANIC SOYBEANS, SALT}, WATER, ORGANIC MOLASSES, ORGANIC AGAVE NECTAR, SEA SALT, ORGANIC LEMON JUICE CONCENTRATE, ORGANIC TAMARIND, ORGANIC GINGER, ORGANIC GARLIC POWDER, XANTHAN GUM, ORGANIC SHIITAKE MUSHROOM POWDER, ORGANIC ALLSPICE, ORGANIC RED PEPPER, ORGANIC ORANGE EXTRACT, ORGANIC GROUND CLOVES, NATURAL SMOKE FLAVOR, ORGANIC LEMON EXTRACT], ONION POWDER, PAPRIKA, ALLSPICE, NUTMEG), CUCUMBER, GRAPE TOMATOES, HARD COOKED EGGS, BLACK RIPE OLIVES (OLIVES, WATER, SEA SALT, FERROUS GLUCONATE [ADDED TO STABILIZE COLOR]), LEMON.
Thick Cut Ham Steak
Serving size 56.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
WATER, SALT, SODIUM LACTATE, SUGAR, CORN SYRUP, SODIUM PHOSPHATES, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Seafood Louie Romaine ...
Minerals
Thick Cut Ham Steak
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Seafood Louie Romaine Lettu...
Thick Cut Ham Steak
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Seafood Louie Romaine Lettuce, Flaky Imitation Crab Meat, Cucumber, Grape Tomatoes, Hard Cooked Egg, Black Olives, And Lemon With Louie Dressing Salad Tags
Thick Cut Ham Steak Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
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