CARIBBEAN COCONUT RICE SEASONING SAUCE WITH… vs. COOKED IN BONE BROTH SPANISH YELLOW RICE
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 IN BONE BROTH SPANISH YELLOW RICE has the most protein of the foods compared, at 5.5 g per 100g.
| Nutrient | CARIBBEAN COCONUT RICE SEASONING SAUCE… | COOKED IN BONE BROTH SPANISH YELLOW RICE |
|---|---|---|
| Protein | 0 G | 5.5 G |
| Total lipid (fat) | 8.9 G | 1.6 G |
| Energy | 107 KCAL | 188 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 14 MG | 7 MG |
| Iron, Fe | 0 MG | 0.78 MG |
| Potassium, K | 111 MG | 570 MG |
| Sodium, Na | 1000 MG | 273 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.9 G | 0 G |
| Carbohydrate, by difference | - | 39.1 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.