BLACK GARLIC GUAJILLO, BLACK GARLIC vs. BLACK GARLIC MAYONNAISE
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.
BLACK GARLIC GUAJILLO, BLACK GARLIC has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | BLACK GARLIC GUAJILLO, BLACK GARLIC | BLACK GARLIC MAYONNAISE |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 0 G | 73.3 G |
| Carbohydrate, by difference | 6.7 G | 0 G |
| Energy | 33 KCAL | 667 KCAL |
| Total Sugars | 3.3 G | 0 G |
| Sodium, Na | 567 MG | 600 MG |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 0 MG |
| Iron, Fe | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 67 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 6.7 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.