PEKING DUCK SAUCE vs. POLYNESIAN, SWEET & SOUR SPARE RIB SAUCE
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.
PEKING DUCK SAUCE has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | PEKING DUCK SAUCE | POLYNESIAN, SWEET & SOUR SPARE RIB SAUCE |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 66.7 G | 51.4 G |
| Energy | 273 KCAL | 216 KCAL |
| Total Sugars | 63.6 G | 29.7 G |
| Sodium, Na | 879 MG | 703 MG |
| Sugars, added | 63.6 G | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Fiber, total dietary | - | 2.7 G |
| Cholesterol | - | 0 MG |
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.