ISLAND TERIYAKI FRESH GINGER, NUTTY SESAME AND… vs. ASIAN STYLE KOREAN GOCHUJANG SAUCE, ASIAN STYLE… vs. JASMINE BROWN RICE, JASMINE
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.
ISLAND TERIYAKI FRESH GINGER, NUTTY SESAME AND… has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | ISLAND TERIYAKI FRESH GINGER, NUTTY… | ASIAN STYLE KOREAN GOCHUJANG SAUCE,… | JASMINE BROWN RICE, JASMINE |
|---|---|---|---|
| Protein | 6.3 G | 2.9 G | 3 G |
| Total lipid (fat) | 3.1 G | 0 G | 0 G |
| Carbohydrate, by difference | 31.3 G | 34.3 G | 29 G |
| Energy | 156 KCAL | 143 KCAL | 140 KCAL |
| Total Sugars | 25 G | 25.7 G | 0 G |
| Fiber, total dietary | 0 G | 0.7 G | 2 G |
| Calcium, Ca | 0 MG | 29 MG | 0 MG |
| Iron, Fe | 0.62 MG | 0.86 MG | 0.2 MG |
| Potassium, K | 62 MG | 86 MG | - |
| Sodium, Na | 1750 MG | 1886 MG | 0 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Sugars, added | 18.8 G | 25.7 G | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.