FIG FRUIT PRESERVE vs. FRUIT PRESERVE, MIXED BERRIES
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.
FIG FRUIT PRESERVE has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | FIG FRUIT PRESERVE | FRUIT PRESERVE, MIXED BERRIES |
|---|---|---|
| Protein | 2.4 G | 0.5 G |
| Total lipid (fat) | 0.15 G | 0 G |
| Carbohydrate, by difference | 295 G | 45 G |
| Energy | 240 KCAL | 195 KCAL |
| Total Sugars | 282 G | 40 G |
| Fiber, total dietary | 9.7 G | 2.5 G |
| Sodium, Na | 64 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | - | 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.