GINGER TERIYAKI FINISHING SAUCE, GINGER TERIYAKI vs. GINGER THAI SAUCE, GINGER THAI
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 THAI SAUCE, GINGER THAI has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | GINGER TERIYAKI FINISHING SAUCE, GINGER… | GINGER THAI SAUCE, GINGER THAI |
|---|---|---|
| Protein | 0 G | 6.7 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 41.2 G | 33.3 G |
| Energy | 176 KCAL | 167 KCAL |
| Total Sugars | 35.3 G | 33.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 1706 MG | 2867 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 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.