SENSITIVE MARINARA vs. ROASTED GARLIC SAUCE, ROASTED GARLIC vs. ROASTED GARLIC SAUCE, ROASTED GARLIC
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.
SENSITIVE MARINARA has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | SENSITIVE MARINARA | ROASTED GARLIC SAUCE, ROASTED GARLIC | ROASTED GARLIC SAUCE, ROASTED GARLIC |
|---|---|---|---|
| Protein | 1.6 G | 0.8 G | 0.8 G |
| Total lipid (fat) | 8.8 G | 7.2 G | 7.2 G |
| Carbohydrate, by difference | 4.8 G | 4 G | 4 G |
| Energy | 104 KCAL | 104 KCAL | 104 KCAL |
| Total Sugars | 3.2 G | 2.4 G | 2.4 G |
| Fiber, total dietary | 0.8 G | 0 G | - |
| Calcium, Ca | 8 MG | 23 MG | 23 MG |
| Iron, Fe | 0.16 MG | 0.8 MG | 0.8 MG |
| Potassium, K | 288 MG | 160 MG | 160 MG |
| Sodium, Na | 264 MG | 256 MG | 256 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 0 MG | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 1.2 G | 0.8 G | 0.8 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.