Corn syrup vs. Jam vs. Guava 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.
Jam has the most protein of the foods compared, at 0.37 g per 100g.
| Nutrient | Corn syrup | Jam | Guava paste |
|---|---|---|---|
| Protein | 0 G | 0.37 G | 0.1 G |
| Total lipid (fat) | 0.2 G | 0.07 G | 0.27 G |
| Carbohydrate, by difference | 76.8 G | 68.9 G | 72.6 G |
| Energy | 283 KCAL | 278 KCAL | 292 KCAL |
| Total Sugars | 76.8 G | 48.5 G | 71.6 G |
| Fiber, total dietary | 0 G | 1.1 G | 1.1 G |
| Calcium, Ca | 13 MG | 20 MG | 3 MG |
| Iron, Fe | 0 MG | 0.49 MG | 0.09 MG |
| Potassium, K | 1 MG | 77 MG | 69 MG |
| Sodium, Na | 62 MG | 32 MG | 2 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0.01 G | 0.01 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.