Hot Thai sauce vs. Worcestershire sauce vs. Mustard
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.
Mustard has the most protein of the foods compared, at 4.3 g per 100g.
| Nutrient | Hot Thai sauce | Worcestershire sauce | Mustard |
|---|---|---|---|
| Protein | 1 G | 0 G | 4.3 G |
| Total lipid (fat) | 0.66 G | 0 G | 3.4 G |
| Carbohydrate, by difference | 16.6 G | 19.2 G | 5.3 G |
| Energy | 74 KCAL | 77 KCAL | 69 KCAL |
| Total Sugars | 16.1 G | 10 G | 1.4 G |
| Fiber, total dietary | 0.5 G | 0 G | 4.3 G |
| Calcium, Ca | 12 MG | 107 MG | 63 MG |
| Iron, Fe | 0.94 MG | 5.3 MG | 1.6 MG |
| Potassium, K | 103 MG | 800 MG | 150 MG |
| Sodium, Na | 2055 MG | 1300 MG | 1100 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.09 G | 0 G | 0.25 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.