BASIL TOMATO SAUCE, BASIL TOMATO vs. COOKED SHRIMP
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.
COOKED SHRIMP has the most protein of the foods compared, at 18.8 g per 100g.
| Nutrient | BASIL TOMATO SAUCE, BASIL TOMATO | COOKED SHRIMP |
|---|---|---|
| Protein | 1.5 G | 18.8 G |
| Total lipid (fat) | 3.7 G | 1.2 G |
| Carbohydrate, by difference | 8.9 G | 0 G |
| Energy | 74 KCAL | 82 KCAL |
| Total Sugars | 4.4 G | 0 G |
| Fiber, total dietary | 2.2 G | 0 G |
| Calcium, Ca | 66 MG | 47 MG |
| Iron, Fe | 0.74 MG | 0 MG |
| Potassium, K | 343 MG | - |
| Sodium, Na | 444 MG | 482 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 1.5 G | - |
| Cholesterol | 0 MG | 171 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.74 G | 0 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.