ALFREDO SAUCE vs. ALL AMERICAN HALF SUB
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.
ALL AMERICAN HALF SUB has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | ALFREDO SAUCE | ALL AMERICAN HALF SUB |
|---|---|---|
| Protein | 4.9 G | 14.3 G |
| Total lipid (fat) | 14.8 G | 12.4 G |
| Carbohydrate, by difference | 7.4 G | 20.3 G |
| Energy | 172 KCAL | 244 KCAL |
| Total Sugars | 4.1 G | 2.3 G |
| Fiber, total dietary | 0 G | 0.8 G |
| Calcium, Ca | 164 MG | 263 MG |
| Iron, Fe | 0 MG | 1.4 MG |
| Sodium, Na | 443 MG | 586 MG |
| Cholesterol | 49 MG | 39 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9 G | 6 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.