ROASTED GARLIC COOKING SAUCES vs. S & F COOKING SAUCES, POT ROAST SAUCE
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.
S & F COOKING SAUCES, POT ROAST SAUCE has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | ROASTED GARLIC COOKING SAUCES | S & F COOKING SAUCES, POT ROAST SAUCE |
|---|---|---|
| Protein | 1.6 G | 1.6 G |
| Total lipid (fat) | 6.4 G | 2.5 G |
| Carbohydrate, by difference | 16 G | 9.8 G |
| Energy | 136 KCAL | 74 KCAL |
| Total Sugars | 6.4 G | 4.9 G |
| Fiber, total dietary | 0.8 G | 1.6 G |
| Calcium, Ca | 48 MG | 33 MG |
| Iron, Fe | 0.58 MG | 0.59 MG |
| Sodium, Na | 744 MG | 787 MG |
| Cholesterol | 8 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 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.