ROASTED SWEET PIQUILLO PEPPERS, ROASTED SWEET vs. ROASTED TEX MEX TAQUERIA SAUCE, ROASTED TEX MEX
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 SWEET PIQUILLO PEPPERS, ROASTED SWEET has the most protein of the foods compared, at 1.5 g per 100g.
| Nutrient | ROASTED SWEET PIQUILLO PEPPERS, ROASTED… | ROASTED TEX MEX TAQUERIA SAUCE, ROASTED… |
|---|---|---|
| Protein | 1.5 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 6.9 G | 6.3 G |
| Energy | 35 KCAL | 31 KCAL |
| Total Sugars | 4.6 G | 3.1 G |
| Fiber, total dietary | 1.5 G | - |
| Calcium, Ca | 38 MG | 62 MG |
| Iron, Fe | 0.31 MG | 0 MG |
| Potassium, K | 277 MG | - |
| Sodium, Na | 354 MG | 500 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 1.5 G | - |
| 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.