CHINESE STIR-FRY SAUCE vs. CHINESE STIR-FRY VEGETABLES
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.
CHINESE STIR-FRY SAUCE has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | CHINESE STIR-FRY SAUCE | CHINESE STIR-FRY VEGETABLES |
|---|---|---|
| Protein | 3.2 G | 0 G |
| Total lipid (fat) | 11.3 G | 0 G |
| Carbohydrate, by difference | 9.7 G | 2.4 G |
| Energy | 161 KCAL | 12 KCAL |
| Total Sugars | 6.5 G | - |
| Sodium, Na | 1613 MG | 71 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 1.6 G | - |
| Fiber, total dietary | - | 1.2 G |
| Iron, Fe | - | 0.85 MG |
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.