BLACK PEPPER THAI PREMIUM STIR-FRY SAUCE, BLACK… vs. PHAD THAI SAUCE, PHAD THAI
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 PEPPER THAI PREMIUM STIR-FRY SAUCE, BLACK… has the most protein of the foods compared, at 1.7 g per 100g.
| Nutrient | BLACK PEPPER THAI PREMIUM STIR-FRY… | PHAD THAI SAUCE, PHAD THAI |
|---|---|---|
| Protein | 1.7 G | 1.7 G |
| Total lipid (fat) | 3.3 G | 2.5 G |
| Carbohydrate, by difference | 23.3 G | 33.3 G |
| Energy | 117 KCAL | 163 KCAL |
| Total Sugars | 15 G | 25 G |
| Fiber, total dietary | 1.7 G | 1.7 G |
| Calcium, Ca | 22 MG | 17 MG |
| Iron, Fe | 0.83 MG | 0.5 MG |
| Potassium, K | 115 MG | 177 MG |
| Sodium, Na | 1917 MG | 1450 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 15 G | 28.3 G |
| 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.