ICE CREAM vs. HOISIN SAUCE vs. GREEK FROZEN YOGURT BARS
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.
GREEK FROZEN YOGURT BARS has the most protein of the foods compared, at 6.8 g per 100g.
| Nutrient | ICE CREAM | HOISIN SAUCE | GREEK FROZEN YOGURT BARS |
|---|---|---|---|
| Protein | 2.7 G | 0 G | 6.8 G |
| Total lipid (fat) | 5.4 G | 0 G | 5.4 G |
| Carbohydrate, by difference | 28.4 G | 41.2 G | 24.3 G |
| Energy | 176 KCAL | 176 KCAL | 176 KCAL |
| Total Sugars | 24.3 G | 41.2 G | 20.3 G |
| Fiber, total dietary | 0 G | - | 0 G |
| Calcium, Ca | 108 MG | - | 203 MG |
| Iron, Fe | 0 MG | - | 0 MG |
| Potassium, K | 68 MG | - | - |
| Sodium, Na | 54 MG | 1471 MG | 169 MG |
| Cholesterol | 20 MG | - | 41 MG |
| Fatty acids, total trans | 0 G | - | 0 G |
| Fatty acids, total saturated | 3.4 G | - | 3.4 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.