HUCKLEBERRY LEMON CURD, HUCKLEBERRY vs. PREMIUM TERIYAKI SAUCE
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.
HUCKLEBERRY LEMON CURD, HUCKLEBERRY has the most protein of the foods compared, at 2.7 g per 100g.
| Nutrient | HUCKLEBERRY LEMON CURD, HUCKLEBERRY | PREMIUM TERIYAKI SAUCE |
|---|---|---|
| Protein | 2.7 G | 0 G |
| Total lipid (fat) | 10.8 G | 0 G |
| Carbohydrate, by difference | 51.4 G | 73 G |
| Energy | 297 KCAL | 304 KCAL |
| Total Sugars | 48.6 G | 73 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 0 MG | - |
| Sodium, Na | 108 MG | 1825 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 48.6 G | - |
| Cholesterol | 68 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6.8 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.