COLONNA, MARINARA PASTA SAUCE vs. CRUSHED RED PEPPER
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.
COLONNA, MARINARA PASTA SAUCE has the most protein of the foods compared, at 0.8 g per 100g.
| Nutrient | COLONNA, MARINARA PASTA SAUCE | CRUSHED RED PEPPER |
|---|---|---|
| Protein | 0.8 G | 0 G |
| Total lipid (fat) | 1.6 G | 0 G |
| Carbohydrate, by difference | 8 G | 55.6 G |
| Energy | 48 KCAL | 278 KCAL |
| Total Sugars | 4 G | 0 G |
| Fiber, total dietary | 1.6 G | 55.6 G |
| Calcium, Ca | 16 MG | 0 MG |
| Iron, Fe | 0.29 MG | 0 MG |
| Sodium, Na | 80 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 2222 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.