DICED TOMATOES WITH BASIL LEAF vs. ROASTED GARLIC SAUCE
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.
ROASTED GARLIC SAUCE has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | DICED TOMATOES WITH BASIL LEAF | ROASTED GARLIC SAUCE |
|---|---|---|
| Protein | 1.5 G | 1.6 G |
| Total lipid (fat) | 0 G | 8 G |
| Carbohydrate, by difference | 4.6 G | 10.4 G |
| Energy | 25 KCAL | 119 KCAL |
| Total Sugars | 3.9 G | 5.6 G |
| Fiber, total dietary | 0.8 G | 3.2 G |
| Calcium, Ca | 22 MG | 10 MG |
| Iron, Fe | 1.5 MG | 0.8 MG |
| Potassium, K | 488 MG | 530 MG |
| Sodium, Na | 80 MG | 236 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.