KORMA COOKING SAUCE WITH ROASTED SPICES, MILD vs. PATEL'S, BAINGAN BHARTA, ROASTED EGGPLANT
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.
KORMA COOKING SAUCE WITH ROASTED SPICES, MILD has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | KORMA COOKING SAUCE WITH ROASTED… | PATEL'S, BAINGAN BHARTA, ROASTED… |
|---|---|---|
| Protein | 8 G | 2.9 G |
| Total lipid (fat) | 26 G | 6.4 G |
| Carbohydrate, by difference | 28 G | 8.1 G |
| Energy | 360 KCAL | 102 KCAL |
| Total Sugars | 8 G | 4 G |
| Fiber, total dietary | 8 G | 3 G |
| Sodium, Na | 1480 MG | 266 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 6 G | 0.9 G |
| Calcium, Ca | - | 34 MG |
| Iron, Fe | - | 2.3 MG |
| Cholesterol | - | 0 MG |
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.