CHICKEN BASE vs. MAGGI, THAI STYLE GREEN CURRY PASTE vs. MAGGI, THAI STYLE RED CURRY PASTE
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.
CHICKEN BASE has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | CHICKEN BASE | MAGGI, THAI STYLE GREEN CURRY PASTE | MAGGI, THAI STYLE RED CURRY PASTE |
|---|---|---|---|
| Protein | 16.7 G | 0 G | 0 G |
| Total lipid (fat) | 16.7 G | 16.7 G | 25 G |
| Carbohydrate, by difference | 16.7 G | 16.7 G | 16.7 G |
| Energy | 250 KCAL | 250 KCAL | 250 KCAL |
| Total Sugars | 16.7 G | - | - |
| Fiber, total dietary | 0 G | - | - |
| Calcium, Ca | 0 MG | - | - |
| Iron, Fe | 0 MG | - | - |
| Sodium, Na | 13000 MG | 5000 MG | 6333 MG |
| Cholesterol | 83 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.