Lentils, sprouted, cooked, stir-fried, with salt vs. Catsup vs. Catsup, low sodium

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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.

Lentils, sprouted, cooked, stir-fried, with salt has the most protein of the foods compared, at 8.8 g per 100g.

Nutrient	Lentils, sprouted, cooked, stir-fried,…	Catsup	Catsup, low sodium
Protein	8.8 G	1 G	1 G
Total lipid (fat)	0.45 G	0.1 G	0.1 G
Carbohydrate, by difference	21.3 G	27.4 G	27.4 G
Energy	101 KCAL	101 KCAL	101 KCAL
Calcium, Ca	14 MG	15 MG	15 MG
Iron, Fe	3.1 MG	0.35 MG	0.35 MG
Potassium, K	284 MG	281 MG	281 MG
Sodium, Na	246 MG	907 MG	20 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total trans	0 G	0 G	0 G
Fatty acids, total saturated	0.05 G	0.01 G	0.01 G
Total Sugars	-	21.3 G	21.3 G
Fiber, total dietary	-	0.3 G	0.3 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.