ROASTED PEPPERS WITH GARLIC vs. SARDINE WITH HOT PEPPERS
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.
SARDINE WITH HOT PEPPERS has the most protein of the foods compared, at 10.4 g per 100g.
| Nutrient | ROASTED PEPPERS WITH GARLIC | SARDINE WITH HOT PEPPERS |
|---|---|---|
| Protein | 0 G | 10.4 G |
| Total lipid (fat) | 0 G | 31.2 G |
| Carbohydrate, by difference | 5.4 G | 0 G |
| Energy | 18 KCAL | 195 KCAL |
| Total Sugars | 3.6 G | 0 G |
| Fiber, total dietary | 1.8 G | 0 G |
| Calcium, Ca | 0 MG | 168 MG |
| Iron, Fe | 0 MG | 3 MG |
| Sodium, Na | 54 MG | 338 MG |
| Cholesterol | 0 MG | 50 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 4 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.