JAMAICAN JERK SEASONING vs. JAMAICAN SCOTCH BONNET JERK SEASONING, JAMAICAN…
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.
JAMAICAN JERK SEASONING has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | JAMAICAN JERK SEASONING | JAMAICAN SCOTCH BONNET JERK SEASONING,… |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 5.9 G | 25 G |
| Energy | 0 KCAL | 0 KCAL |
| Total Sugars | 5.9 G | 25 G |
| Calcium, Ca | 0 MG | - |
| Iron, Fe | 0 MG | - |
| Sodium, Na | 1706 MG | 7250 MG |
| Fiber, total dietary | - | 0 G |
| Potassium, K | - | 125 MG |
| Sugars, added | - | 0 G |
| 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.