BALDOM, GARLIC PASTE vs. GELATIN, GRAPE
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.
GELATIN, GRAPE has the most protein of the foods compared, at 9.5 g per 100g.
| Nutrient | BALDOM, GARLIC PASTE | GELATIN, GRAPE |
|---|---|---|
| Protein | 8 G | 9.5 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 20 G | 0.09 G |
| Energy | 120 KCAL | 381 KCAL |
| Total Sugars | 0 G | 85.7 G |
| Fiber, total dietary | 6 G | 0 G |
| Calcium, Ca | 0 MG | - |
| Iron, Fe | 0 MG | - |
| Sodium, Na | 1540 MG | 357 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 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.