Puerto Rican seasoning without ham and tomato… vs. Garlic, cooked vs. Garlic, raw
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.
Garlic, raw has the most protein of the foods compared, at 6.6 g per 100g.
| Nutrient | Puerto Rican seasoning without ham and… | Garlic, cooked | Garlic, raw |
|---|---|---|---|
| Protein | 1 G | 6.6 G | 6.6 G |
| Total lipid (fat) | 10.8 G | 0.38 G | 0.38 G |
| Carbohydrate, by difference | 6.9 G | 28 G | 28.2 G |
| Energy | 127 KCAL | 142 KCAL | 143 KCAL |
| Total Sugars | 2.9 G | 0.99 G | 1 G |
| Fiber, total dietary | 1.5 G | 2.7 G | 2.7 G |
| Calcium, Ca | 24 MG | 180 MG | 181 MG |
| Iron, Fe | 0.4 MG | 1.7 MG | 1.7 MG |
| Potassium, K | 168 MG | 399 MG | 401 MG |
| Sodium, Na | 4 MG | 248 MG | 17 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1.5 G | 0.09 G | 0.09 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.