JAMAICAN JERK SEASONING* vs. JOLLOF TOMATO & BELL PEPPER FONIO PILAF
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.
| Nutrient | JAMAICAN JERK SEASONING* | JOLLOF TOMATO & BELL PEPPER FONIO PILAF |
|---|---|---|
| Protein | - | 6.7 G |
| Total lipid (fat) | - | 2.2 G |
| Carbohydrate, by difference | - | 77.8 G |
| Energy | - | 356 KCAL |
| Total Sugars | - | 4.4 G |
| Fiber, total dietary | - | 4.4 G |
| Calcium, Ca | - | 24 MG |
| Iron, Fe | - | 4 MG |
| Potassium, K | - | 275 MG |
| Sodium, Na | - | 889 MG |
| 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 Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.