RED COOKING WINE vs. RED PEPPER SEASONED RICE VINEGAR, RED PEPPER
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 COOKING WINE has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | RED COOKING WINE | RED PEPPER SEASONED RICE VINEGAR, RED… |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 3.3 G | 26.7 G |
| Energy | 83 KCAL | 133 KCAL |
| Total Sugars | 3.3 G | 26.7 G |
| Sodium, Na | 633 MG | 1600 MG |
| Sugars, added | 3.3 G | - |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 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.