AUTHENTIC EASTERN CUISINE, THAI RED CURRY vs. MAHI MAHI, WASABI GINGER SOY
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.
MAHI MAHI, WASABI GINGER SOY has the most protein of the foods compared, at 12 g per 100g.
| Nutrient | AUTHENTIC EASTERN CUISINE, THAI RED… | MAHI MAHI, WASABI GINGER SOY |
|---|---|---|
| Protein | 0 G | 12 G |
| Total lipid (fat) | 6.1 G | 3.8 G |
| Carbohydrate, by difference | 12.3 G | 12.5 G |
| Energy | 105 KCAL | 168 KCAL |
| Total Sugars | 7.9 G | 9.2 G |
| Fiber, total dietary | 0.9 G | 1.1 G |
| Calcium, Ca | 0 MG | 22 MG |
| Iron, Fe | 0.09 MG | 0.78 MG |
| Potassium, K | 9 MG | - |
| Sodium, Na | 228 MG | 685 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 6.1 G | - |
| Cholesterol | 0 MG | 38 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.3 G | 0.54 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.