EXTRA VIRGIN OLIVE OIL vs. KALDI, PLAKI COOKING 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.
KALDI, PLAKI COOKING SAUCE has the most protein of the foods compared, at 0.88 g per 100g.
| Nutrient | EXTRA VIRGIN OLIVE OIL | KALDI, PLAKI COOKING SAUCE |
|---|---|---|
| Protein | 0 G | 0.88 G |
| Total lipid (fat) | 93.3 G | 2.6 G |
| Carbohydrate, by difference | 0 G | 11.5 G |
| Energy | 800 KCAL | 71 KCAL |
| Sodium, Na | 0 MG | 301 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 13.3 G | 0 G |
| Total Sugars | - | 8 G |
| Fiber, total dietary | - | 1.8 G |
| Calcium, Ca | - | 35 MG |
| Iron, Fe | - | 1.3 MG |
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.