PROVENCAL RATATOUILLE vs. SESAME GINGER STIR FRY
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.
PROVENCAL RATATOUILLE has the most protein of the foods compared, at 1.8 g per 100g.
| Nutrient | PROVENCAL RATATOUILLE | SESAME GINGER STIR FRY |
|---|---|---|
| Protein | 1.8 G | 1.7 G |
| Total lipid (fat) | 12.8 G | 4.2 G |
| Carbohydrate, by difference | 8.3 G | 10.2 G |
| Energy | 156 KCAL | 85 KCAL |
| Total Sugars | 3.7 G | 5.1 G |
| Fiber, total dietary | 1.8 G | 1.7 G |
| Calcium, Ca | 18 MG | 34 MG |
| Iron, Fe | 1.3 MG | 0.61 MG |
| Sodium, Na | 358 MG | 127 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 0.42 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.