ROASTED EGGPLANT PASTA SAUCE vs. CLASSIC GREEN PASTA SAUCE vs. GLUTEN FREE SUNDRIED TOMATOES
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.
GLUTEN FREE SUNDRIED TOMATOES has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | ROASTED EGGPLANT PASTA SAUCE | CLASSIC GREEN PASTA SAUCE | GLUTEN FREE SUNDRIED TOMATOES |
|---|---|---|---|
| Protein | 3.3 G | 3.3 G | 6.7 G |
| Total lipid (fat) | 6.7 G | 8.3 G | 5 G |
| Carbohydrate, by difference | 6.7 G | 6.7 G | 13.3 G |
| Energy | 117 KCAL | 117 KCAL | 117 KCAL |
| Total Sugars | 6.7 G | 6.7 G | 13.3 G |
| Fiber, total dietary | 3.3 G | 3.3 G | 6.7 G |
| Calcium, Ca | 0 MG | 0 MG | 33 MG |
| Iron, Fe | 0 MG | 0 MG | 0.6 MG |
| Sodium, Na | 317 MG | 100 MG | 1533 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 0 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.