MICROWAVEABLE LOW SODIUM SWEET PEAS vs. MICROWAVEABLE LOW SODIUM WHOLE KERNEL SWEET CORN
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.
MICROWAVEABLE LOW SODIUM SWEET PEAS has the most protein of the foods compared, at 1.8 g per 100g.
| Nutrient | MICROWAVEABLE LOW SODIUM SWEET PEAS | MICROWAVEABLE LOW SODIUM WHOLE KERNEL… |
|---|---|---|
| Protein | 1.8 G | 0.88 G |
| Total lipid (fat) | 0 G | 0.44 G |
| Carbohydrate, by difference | 4.4 G | 5.3 G |
| Energy | 27 KCAL | 27 KCAL |
| Total Sugars | 2.6 G | 1.8 G |
| Fiber, total dietary | 1.8 G | 0.9 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0.32 MG | 0.64 MG |
| Potassium, K | 53 MG | 80 MG |
| Sodium, Na | 124 MG | 124 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.