GLUTEN FREE TERIYAKI vs. GOURMET SAUCE, TANGY ORANGE
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.
GLUTEN FREE TERIYAKI has the most protein of the foods compared, at 5.6 g per 100g.
| Nutrient | GLUTEN FREE TERIYAKI | GOURMET SAUCE, TANGY ORANGE |
|---|---|---|
| Protein | 5.6 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 33.3 G | 38.9 G |
| Energy | 139 KCAL | 167 KCAL |
| Total Sugars | 27.8 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 | 2278 MG | 1944 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.