ARTICHOKE HEARTS, QUARTERED & MARINATED vs. BALSAMIC VINEGAR OF MODENA
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.
ARTICHOKE HEARTS, QUARTERED & MARINATED has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | ARTICHOKE HEARTS, QUARTERED & MARINATED | BALSAMIC VINEGAR OF MODENA |
|---|---|---|
| Protein | 2.4 G | 0 G |
| Total lipid (fat) | 2.4 G | 0 G |
| Carbohydrate, by difference | 5.9 G | 13.3 G |
| Energy | 59 KCAL | 53 KCAL |
| Total Sugars | 1.2 G | 10 G |
| Fiber, total dietary | 1.2 G | - |
| Calcium, Ca | 24 MG | 0 MG |
| Iron, Fe | 0.85 MG | 0 MG |
| Sodium, Na | 541 MG | 33 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 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.