PASTE FOR LAMB CURRY vs. PASTE FOR LAMB CURRY vs. KITCHENS OF INDIA, MALAI TIKKA
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.
KITCHENS OF INDIA, MALAI TIKKA has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | PASTE FOR LAMB CURRY | PASTE FOR LAMB CURRY | KITCHENS OF INDIA, MALAI TIKKA |
|---|---|---|---|
| Protein | 4 G | 4 G | 6.7 G |
| Total lipid (fat) | 14 G | 14 G | 13.3 G |
| Carbohydrate, by difference | 12 G | 12 G | 13.3 G |
| Energy | 200 KCAL | 200 KCAL | 200 KCAL |
| Total Sugars | 4 G | 4 G | 6.7 G |
| Fiber, total dietary | 8 G | 8 G | 0 G |
| Calcium, Ca | 160 MG | 160 MG | 133 MG |
| Iron, Fe | 7.2 MG | 7.2 MG | 0 MG |
| Sodium, Na | 3080 MG | 3080 MG | 2267 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 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.