Garlic, cooked vs. Garlic, raw vs. Sweet and sour 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.
Garlic, raw has the most protein of the foods compared, at 6.6 g per 100g.
| Nutrient | Garlic, cooked | Garlic, raw | Sweet and sour sauce |
|---|---|---|---|
| Protein | 6.6 G | 6.6 G | 0.27 G |
| Total lipid (fat) | 0.38 G | 0.38 G | 0.02 G |
| Carbohydrate, by difference | 28 G | 28.2 G | 38.2 G |
| Energy | 142 KCAL | 143 KCAL | 154 KCAL |
| Total Sugars | 0.99 G | 1 G | 18.8 G |
| Fiber, total dietary | 2.7 G | 2.7 G | 0.1 G |
| Calcium, Ca | 180 MG | 181 MG | 10 MG |
| Iron, Fe | 1.7 MG | 1.7 MG | 0.21 MG |
| Potassium, K | 399 MG | 401 MG | 99 MG |
| Sodium, Na | 248 MG | 17 MG | 539 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.09 G | 0.09 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.