SAUCE FOR SWEET & SOUR PORK / SPARE RIBS vs. SAUCE FOR TERIYAKI CHICKEN
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.
SAUCE FOR TERIYAKI CHICKEN has the most protein of the foods compared, at 2.2 g per 100g.
| Nutrient | SAUCE FOR SWEET & SOUR PORK / SPARE RIBS | SAUCE FOR TERIYAKI CHICKEN |
|---|---|---|
| Protein | 0 G | 2.2 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 65 G | 46.7 G |
| Energy | 250 KCAL | 200 KCAL |
| Total Sugars | 45 G | 41.7 G |
| Sodium, Na | 950 MG | 3339 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 Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.