HOISIN SAUCE, HOISIN vs. LEE KUM KEE, STIR-FRY SAUCE, KUNG PAO
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.
HOISIN SAUCE, HOISIN has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | HOISIN SAUCE, HOISIN | LEE KUM KEE, STIR-FRY SAUCE, KUNG PAO |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 2.4 G | 8.3 G |
| Carbohydrate, by difference | 47.6 G | 33.3 G |
| Energy | 214 KCAL | 222 KCAL |
| Total Sugars | 42.9 G | 27.8 G |
| Sodium, Na | 2595 MG | 3944 MG |
| Sugars, added | 42.9 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.