SEASONED CROUTONS, SEASONED vs. SESAME GINGER TERIYAKI STIR-FRY, MARINADE OR DIP…
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.
SEASONED CROUTONS, SEASONED has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | SEASONED CROUTONS, SEASONED | SESAME GINGER TERIYAKI STIR-FRY,… |
|---|---|---|
| Protein | 14.3 G | 3 G |
| Total lipid (fat) | 21.4 G | 21.2 G |
| Carbohydrate, by difference | 57.1 G | 21.2 G |
| Energy | 500 KCAL | - |
| Total Sugars | 0 G | 18.2 G |
| Sodium, Na | 1000 MG | 1394 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Sugars, added | - | 18.2 G |
| Fatty acids, total saturated | - | 3 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.