A TASTE OF THAI, RED CURRY NOODLES vs. ALMOND PASTE, ALMOND
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.
ALMOND PASTE, ALMOND has the most protein of the foods compared, at 10.3 g per 100g.
| Nutrient | A TASTE OF THAI, RED CURRY NOODLES | ALMOND PASTE, ALMOND |
|---|---|---|
| Protein | 2.4 G | 10.3 G |
| Total lipid (fat) | 9.8 G | 23.1 G |
| Carbohydrate, by difference | 63.4 G | 53.9 G |
| Energy | 354 KCAL | 462 KCAL |
| Total Sugars | 12.2 G | 41 G |
| Fiber, total dietary | 1.2 G | 5.1 G |
| Calcium, Ca | 49 MG | 126 MG |
| Iron, Fe | 0.88 MG | 2.3 MG |
| Sodium, Na | 439 MG | 3 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.9 G | 2.6 G |
| Potassium, K | - | 1 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 38.5 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.