RED CLAM SAUCE vs. RED KIDNEY BEANS
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.
RED CLAM SAUCE has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | RED CLAM SAUCE | RED KIDNEY BEANS |
|---|---|---|
| Protein | 6.7 G | 5.4 G |
| Total lipid (fat) | 4.2 G | 0 G |
| Carbohydrate, by difference | 7.5 G | 14.6 G |
| Energy | 92 KCAL | 85 KCAL |
| Total Sugars | 2.5 G | 1.5 G |
| Fiber, total dietary | 0.8 G | 4.6 G |
| Calcium, Ca | 33 MG | 31 MG |
| Iron, Fe | 0.9 MG | 1.4 MG |
| Sodium, Na | 500 MG | 277 MG |
| Cholesterol | 17 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.42 G | 0 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.