FRESH HOT PEPPER, GARLIC & TURMERIC SAUCE, FRESH… vs. NO 10 SCOTCH BONNET PEPPER 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.
FRESH HOT PEPPER, GARLIC & TURMERIC SAUCE, FRESH… has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | FRESH HOT PEPPER, GARLIC & TURMERIC… | NO 10 SCOTCH BONNET PEPPER SAUCE |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 17.6 G | 14.1 G |
| Carbohydrate, by difference | 10.6 G | 7 G |
| Energy | 176 KCAL | 159 KCAL |
| Total Sugars | 3.5 G | 3.5 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 25 MG | 21 MG |
| Iron, Fe | 1.3 MG | 1.3 MG |
| Potassium, K | 247 MG | 212 MG |
| Sodium, Na | 952 MG | 0 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 | 1.8 G | 1.8 G |
| Sugars, added | - | 0 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.