ROASTED RED PEPPER HUMMUS, ROASTED RED PEPPER vs. ROASTED RED PIQUILLO 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.
ROASTED RED PIQUILLO PEPPERS has the most protein of the foods compared, at 8 g per 100g.
| Nutrient | ROASTED RED PEPPER HUMMUS, ROASTED RED… | ROASTED RED PIQUILLO PEPPERS |
|---|---|---|
| Protein | 3.6 G | 8 G |
| Total lipid (fat) | 12.5 G | 0 G |
| Carbohydrate, by difference | 14.3 G | 28 G |
| Energy | 179 KCAL | 140 KCAL |
| Total Sugars | 3.6 G | 20 G |
| Fiber, total dietary | 3.6 G | 4 G |
| Calcium, Ca | 0 MG | 160 MG |
| Iron, Fe | 0 MG | 1.4 MG |
| Potassium, K | 0 MG | - |
| Sodium, Na | 429 MG | 460 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 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.