HOT PEPPER SAUCE vs. RED KIDNEY PEAS
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.
RED KIDNEY PEAS has the most protein of the foods compared, at 4.6 g per 100g.
| Nutrient | HOT PEPPER SAUCE | RED KIDNEY PEAS |
|---|---|---|
| Protein | 0 G | 4.6 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 0 G | 10.8 G |
| Energy | 0 KCAL | 65 KCAL |
| Calcium, Ca | 0 MG | 25 MG |
| Iron, Fe | 0 MG | 1.5 MG |
| Sodium, Na | 2400 MG | 120 MG |
| Total Sugars | - | 0 G |
| Fiber, total dietary | - | 6.2 G |
| Potassium, K | - | 195 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 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.