KUNG PAO SAUCE, CHILIS & PEPPERCORNS vs. KUNG PAO SHRIMP
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.
KUNG PAO SAUCE, CHILIS & PEPPERCORNS has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | KUNG PAO SAUCE, CHILIS & PEPPERCORNS | KUNG PAO SHRIMP |
|---|---|---|
| Protein | 6.3 G | 4.3 G |
| Total lipid (fat) | 3.1 G | 3.6 G |
| Carbohydrate, by difference | 12.5 G | 12.1 G |
| Energy | 94 KCAL | 100 KCAL |
| Total Sugars | 6.3 G | 1.4 G |
| Fiber, total dietary | 0 G | 0.7 G |
| Calcium, Ca | 19 MG | 39 MG |
| Iron, Fe | 0 MG | 0.48 MG |
| Potassium, K | 125 MG | 140 MG |
| Sodium, Na | 1312 MG | 279 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 6.2 G | 0.7 G |
| Cholesterol | 0 MG | 21 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.71 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.