GINGER GARLIC STIR-FRY VEGETABLES AND RICE,… vs. CRANBERRY SAUCE vs. JELLIED 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.
GINGER GARLIC STIR-FRY VEGETABLES AND RICE,… has the most protein of the foods compared, at 9.3 g per 100g.
| Nutrient | GINGER GARLIC STIR-FRY VEGETABLES AND… | CRANBERRY SAUCE | JELLIED SAUCE |
|---|---|---|---|
| Protein | 9.3 G | 0 G | 0 G |
| Total lipid (fat) | 7.9 G | 0 G | 0 G |
| Carbohydrate, by difference | 12.9 G | 35.7 G | 35.7 G |
| Energy | 157 KCAL | 157 KCAL | 157 KCAL |
| Total Sugars | 4.3 G | 30 G | 30 G |
| Fiber, total dietary | 0.7 G | 1.4 G | 1.4 G |
| Calcium, Ca | 29 MG | 0 MG | 0 MG |
| Iron, Fe | 0.77 MG | 0 MG | 0 MG |
| Potassium, K | 129 MG | 0 MG | 0 MG |
| Sodium, Na | 579 MG | 14 MG | 14 MG |
| Cholesterol | 39 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 0 G | 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.