JIJONA NOUGAT vs. TOMATO KETCHUP, TOMATO
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.
JIJONA NOUGAT has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | JIJONA NOUGAT | TOMATO KETCHUP, TOMATO |
|---|---|---|
| Protein | 12.5 G | 0 G |
| Total lipid (fat) | 35 G | 0 G |
| Carbohydrate, by difference | 45 G | 29.4 G |
| Energy | 500 KCAL | 118 KCAL |
| Total Sugars | 37.5 G | 23.5 G |
| Fiber, total dietary | 5 G | - |
| Calcium, Ca | 150 MG | - |
| Iron, Fe | 2.7 MG | - |
| Sodium, Na | 0 MG | 941 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 3.8 G | - |
| Sugars, added | - | 23.5 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.