Chicken fillet: fried on wheat bun vs grilled on wheat bun USDA FDC 2707011 vs 2707014
Per 100 g, fried on wheat bun reports 275 calories, while grilled on wheat bun reports 210 calories.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2707011
Chicken fillet sandwich, fried, on wheat bun, with cheese
Check this record in FoodData Central ↗Record B · FDC 2707014
Chicken fillet sandwich, grilled, on wheat bun
Check this record in FoodData Central ↗Highlighted difference
Calories at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
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275 kcal -
210 kcal
Shared basis: 100 g · kcal
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Chicken fillet sandwich, fried, on wheat bun… | B · Chicken fillet sandwich, grilled, on wheat… | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 275 kcal | 210 kcal | A +65 kcal |
| ProteinMaterial difference | 14 g | 22.5 g | B +8.5 g |
| Total fatMaterial difference | 13.8 g | 4.9 g | A +8.9 g |
| CarbohydrateMaterial difference | 23.6 g | 17.8 g | A +5.8 g |
| Dietary fiber | 2.7 g | 2.1 g | A +0.6 g |
| Total sugars | 2.4 g | 2 g | A +0.4 g |
| SodiumMaterial difference | 550 mg | 387 mg | A +163 mg |
| Saturated fatMaterial difference | 4.2 g | 0.9 g | A +3.3 g |
| Potassium | 228 mg | 288 mg | B +60 mg |
| Calcium | 190 mg | 67 mg | A +123 mg |
| Iron | 1.6 mg | 1.5 mg | No difference at displayed precision |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
The material primary-nutrient differences run in both directions: A is higher on 4, while B is higher on 1.
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record B
Record B reports 210 kcal, compared with 275 kcal in the other record—a difference of 65 kcal.
Which reports more protein?
Record B
Record B reports 22.5 g, compared with 14 g in the other record—a difference of 8.5 g.
Which reports more fiber?
Record A
Record A reports 2.7 g, compared with 2.1 g in the other record—a difference of 0.6 g.
Which reports less sodium?
Record B
Record B reports 387 mg, compared with 550 mg in the other record—a difference of 163 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Chicken fillet sandwiches,” but the topic label is broad. Record A is “Chicken fillet sandwich, fried, on wheat bun, with cheese.” Record B is “Chicken fillet sandwich, grilled, on wheat bun.” Feast paired them because their contrast-neutral food identities are closely related (83% token overlap after controlled modifiers are set aside), not merely because they share a generic category.
The controlled name parser found 1 interpretable distinction. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Preparation wording | fried | grilled |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 161 g. Record B uses USDA reference amount at 140 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The representative amounts do not cross Feast’s material portion-difference threshold of both 15 grams and 20%. They are still separate source measures, so the 100-gram table remains the appropriate place for an equal-weight comparison.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 regular sandwich161 g
- 1 large sandwich322 g
- 1 submarine322 g
- 1 miniature/slider80 g
- 1 sandwich (1 slice bread)80 g
- USDA reference amount161 g
Record B measures
- 1 regular sandwich140 g
- 1 large sandwich280 g
- 1 submarine280 g
- 1 miniature/slider70 g
- 1 sandwich (1 slice bread)70 g
- USDA reference amount140 g
One shared household label
1 regular sandwich: 161 g in A vs 140 g in B
The household label matches, but the source gram weights differ. These values scale each record by its own listed grams; they are practical portion context, not an equal-mass comparison.
| Nutrient | A · 161 g | B · 140 g |
|---|---|---|
| Calories | 443 kcal | 294 kcal |
| Protein | 22.5 g | 31.5 g |
| Dietary fiber | 4.3 g | 2.9 g |
| Sodium | 886 mg | 542 mg |
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Chicken tenders, breaded, frozen, prepared, Wheat bun as ingredient in sandwiches, Cheese as ingredient in sandwiches, Industrial oil as ingredient in food. Record B’s include Chicken breast, grilled without sauce, skin not eaten, Wheat bun as ingredient in sandwiches. Ingredient-code overlap is 20%, and normalized listed-input-weight variation is 66%.
Record A · 4 coded inputs
Chicken fillet sandwich, fried, on wheat bun, with cheese
- Chicken tenders, breaded, frozen, preparedIngredient code 22978 · open source index51.8% of listed input weight
- Wheat bun as ingredient in sandwichesIngredient code 99995135 · open source index33.5% of listed input weight
- Cheese as ingredient in sandwichesIngredient code 99991400 · open source index12.8% of listed input weight
- Industrial oil as ingredient in foodIngredient code 99998210 · open source index1.8% of listed input weight
Record B · 2 coded inputs
Chicken fillet sandwich, grilled, on wheat bun
- Chicken breast, grilled without sauce, skin not eatenIngredient code 24123301 · open source index60.7% of listed input weight
- Wheat bun as ingredient in sandwichesIngredient code 99995135 · open source index39.3% of listed input weight
1 shared coded input
The largest shared entries include Wheat bun as ingredient in sandwiches. Shared codes can still carry different listed weights.
3 A-only and 1 B-only coded inputs
A-only entries include Chicken tenders, breaded, frozen, prepared, Cheese as ingredient in sandwiches, Industrial oil as ingredient in food. B-only entries include Chicken breast, grilled without sauce, skin not eaten.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across 1 documented description dimension, while the listed formulations show 20% ingredient-code overlap and 66% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 2 exact records behind Chicken fillet sandwich, fried, on wheat bun, with cheese versus Chicken fillet sandwich, grilled, on wheat bun. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Chicken fillet sandwich, fried, on wheat bun, with cheese is higher in calories per 100 g
Chicken fillet sandwich, fried, on wheat bun, with cheese reports 275 kcal versus 210 kcal for Chicken fillet sandwich, grilled, on wheat bun: a 65 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceCheck the weight before comparing serving totals
Source amounts span 140–161 g
Chicken fillet sandwich, grilled, on wheat bun uses USDA source amount (140 g), while Chicken fillet sandwich, fried, on wheat bun, with cheese uses USDA source amount (161 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.
Record identity is part of the estimate
Distinguish “Chicken fillet sandwich, fried, on wheat bun, with cheese” from “Chicken fillet sandwich, grilled, on wheat bun”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Chicken fillet sandwich, fried, on wheat bun, with cheese versus Chicken fillet sandwich, grilled, on wheat bun, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Chicken fillet sandwich, fried, on wheat bun, with cheese is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record Chicken fillet sandwich, grilledChicken fillet sandwich, grilled, on wheat bun is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Put the observed spread in corpus context Calories: density and serving contextIn this page’s records, calories runs from 210 kcal in Chicken fillet sandwich, grilled, on wheat bun to 275 kcal in Chicken fillet sandwich, fried, on wheat bun, with cheese, all per 100 g.
Follow this evidence path A formulation detail that separates records Cheese as ingredient in sandwichesUSDA input 99991400 appears in 1 of 2 context records; its summed listed input weight spans 21–21 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path A formulation detail that separates records Chicken breast, grilled without sauce, skin not eatenUSDA input 24123301 appears in 1 of 2 context records; its summed listed input weight spans 85–85 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path Test a nearby record choice Chicken fillet sandwich, fried, on wheat bun vs Chicken fillet sandwich, grilled, on wheat bunChicken fillet sandwich, grilled, on wheat bun is held as one side of the comparison. The explicit record-description contrast is Preparation wording: fried versus grilled; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Chicken fillet sandwich, fried, on wheat bun, with cheese vs Chicken fillet sandwich, grilled, on wheat bun, with cheeseChicken fillet sandwich, fried, on wheat bun, with cheese is held as one side of the comparison. The explicit record-description contrast is Preparation wording: fried versus grilled; it is a selection cue, not evidence of cause.
Follow this evidence path