Dessert sauce vs. Jam or jelly, reduced sugar vs. Chocolate syrup, light
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.
Chocolate syrup, light has the most protein of the foods compared, at 1.4 g per 100g.
| Nutrient | Dessert sauce | Jam or jelly, reduced sugar | Chocolate syrup, light |
|---|---|---|---|
| Protein | 0.09 G | 0 G | 1.4 G |
| Total lipid (fat) | 8 G | 0.1 G | 0.97 G |
| Carbohydrate, by difference | 19.5 G | 37.6 G | 34.6 G |
| Energy | 150 KCAL | 151 KCAL | 153 KCAL |
| Total Sugars | 17.1 G | 29.4 G | 28.6 G |
| Fiber, total dietary | 0 G | 1.5 G | 0 G |
| Calcium, Ca | 5 MG | 0 MG | 11 MG |
| Iron, Fe | 0.03 MG | 0 MG | 0 MG |
| Potassium, K | 3 MG | 59 MG | 187 MG |
| Sodium, Na | 103 MG | 0 MG | 100 MG |
| Cholesterol | 23 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 4.4 G | 0.01 G | 0 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.