BALSAMIC VINEGAR OF MODENA vs. CRACKED GREEN OLIVES WITH CHILI PEPPERS
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.
BALSAMIC VINEGAR OF MODENA has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | BALSAMIC VINEGAR OF MODENA | CRACKED GREEN OLIVES WITH CHILI PEPPERS |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 0 G | 12.5 G |
| Carbohydrate, by difference | 13.3 G | 12.5 G |
| Energy | 87 KCAL | 125 KCAL |
| Total Sugars | 13.3 G | 0 G |
| Sodium, Na | 0 MG | 975 MG |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 125 MG |
| Iron, Fe | - | 4.5 MG |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 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.