Curry sauce vs. Tzatziki dip vs. Sauce, NFS
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.
Tzatziki dip has the most protein of the foods compared, at 5.2 g per 100g.
| Nutrient | Curry sauce | Tzatziki dip | Sauce, NFS |
|---|---|---|---|
| Protein | 1.4 G | 5.2 G | 1.6 G |
| Total lipid (fat) | 8.2 G | 6 G | 5.7 G |
| Carbohydrate, by difference | 5 G | 4.1 G | 12.7 G |
| Energy | 95 KCAL | 91 KCAL | 109 KCAL |
| Total Sugars | 3.4 G | 2.5 G | 4.6 G |
| Fiber, total dietary | 1.4 G | 0.2 G | 0.2 G |
| Calcium, Ca | 21 MG | 70 MG | 39 MG |
| Iron, Fe | 0.89 MG | 0.03 MG | 0.19 MG |
| Potassium, K | 268 MG | 150 MG | 56 MG |
| Sodium, Na | 383 MG | 307 MG | 968 MG |
| Cholesterol | 1 MG | 10 MG | 13 MG |
| Fatty acids, total saturated | 2.5 G | 1.9 G | 2.6 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.