ADOBO SAUCE CHIPOTLE PEPPERS vs. ANCHOVY PASTE
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.
ANCHOVY PASTE has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | ADOBO SAUCE CHIPOTLE PEPPERS | ANCHOVY PASTE |
|---|---|---|
| Protein | 0 G | 20 G |
| Total lipid (fat) | 0 G | 10 G |
| Carbohydrate, by difference | 9.7 G | 0 G |
| Energy | 48 KCAL | 167 KCAL |
| Total Sugars | 6.5 G | - |
| Fiber, total dietary | 3.2 G | - |
| Sodium, Na | 903 MG | 7600 MG |
| Sugars, added | 3.2 G | - |
| Calcium, Ca | - | 133 MG |
| Iron, Fe | - | 4.8 MG |
| Vitamin D (D2 + D3), International Units | - | 53 IU |
| Cholesterol | - | 166667 MG |
| Fatty acids, total saturated | - | 2.7 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.