RED ZING FAJITA SEASONING vs. REDUCED FAT CREAMY PEANUT SPREAD
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.
REDUCED FAT CREAMY PEANUT SPREAD has the most protein of the foods compared, at 25 g per 100g.
| Nutrient | RED ZING FAJITA SEASONING | REDUCED FAT CREAMY PEANUT SPREAD |
|---|---|---|
| Protein | 0 G | 25 G |
| Total lipid (fat) | 0 G | 33.3 G |
| Carbohydrate, by difference | 0 G | 36.1 G |
| Energy | 0 KCAL | 528 KCAL |
| Total Sugars | 0 G | 13.9 G |
| Fiber, total dietary | 0 G | 5.6 G |
| Calcium, Ca | 100 MG | 0 MG |
| Iron, Fe | 0 MG | 2 MG |
| Potassium, K | 800 MG | - |
| Sodium, Na | 19000 MG | 667 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 6.9 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.