MANGO SALSA, MANGO vs. MARINATED FAJITA VEGETABLE
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.
MARINATED FAJITA VEGETABLE has the most protein of the foods compared, at 0.88 g per 100g.
| Nutrient | MANGO SALSA, MANGO | MARINATED FAJITA VEGETABLE |
|---|---|---|
| Protein | 0 G | 0.88 G |
| Total lipid (fat) | 0 G | 9.7 G |
| Carbohydrate, by difference | 13.3 G | 11.5 G |
| Energy | 67 KCAL | 133 KCAL |
| Total Sugars | 13.3 G | 7.1 G |
| Fiber, total dietary | 0 G | 1.8 G |
| Calcium, Ca | 0 MG | 53 MG |
| Iron, Fe | 0 MG | 0.96 MG |
| Potassium, K | 233 MG | - |
| Sodium, Na | 333 MG | 186 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 3.3 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.88 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.