JOHNNY'S, JAMAICA ME LEMON PEPPER SEASONING vs. POPCORN SALT
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.
JOHNNY'S, JAMAICA ME LEMON PEPPER SEASONING has the most protein of the foods compared, at 100 g per 100g.
| Nutrient | JOHNNY'S, JAMAICA ME LEMON PEPPER… | POPCORN SALT |
|---|---|---|
| Protein | 100 G | 0 G |
| Total lipid (fat) | 250 G | 0 G |
| Carbohydrate, by difference | 2100 G | 0 G |
| Energy | 11000 KCAL | 0 KCAL |
| Total Sugars | 1300 G | 0 G |
| Fiber, total dietary | 200 G | - |
| Calcium, Ca | 0 MG | - |
| Iron, Fe | 72 MG | - |
| Sodium, Na | 15000 MG | 37500 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total saturated | 200 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.