KOREAN GOCHUJANG FERMENTED HOT PEPPER SAUCE,… vs. KOREAN SESAME DRESSING, KOREAN SESAME
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.
KOREAN GOCHUJANG FERMENTED HOT PEPPER SAUCE,… has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | KOREAN GOCHUJANG FERMENTED HOT PEPPER… | KOREAN SESAME DRESSING, KOREAN SESAME |
|---|---|---|
| Protein | 7.1 G | 0 G |
| Total lipid (fat) | 0 G | 17.9 G |
| Carbohydrate, by difference | 71.4 G | 35.7 G |
| Energy | 179 KCAL | 286 KCAL |
| Total Sugars | 21.4 G | 32.1 G |
| Fiber, total dietary | 7.1 G | 0 G |
| Calcium, Ca | 71 MG | 36 MG |
| Iron, Fe | 1.4 MG | 0.36 MG |
| Potassium, K | 357 MG | 143 MG |
| Sodium, Na | 1857 MG | 1857 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 21.4 G | 32.1 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 3.6 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.