Soup, chicken broth or bouillon, dry vs. Sauce, peanut, made from peanut butter, water,… vs. Sauce, duck, ready-to-serve
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.
Soup, chicken broth or bouillon, dry has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | Soup, chicken broth or bouillon, dry | Sauce, peanut, made from peanut butter,… | Sauce, duck, ready-to-serve |
|---|---|---|---|
| Protein | 16.7 G | 6.3 G | 0.36 G |
| Total lipid (fat) | 13.9 G | 16 G | 0.13 G |
| Carbohydrate, by difference | 18 G | 22 G | 60.7 G |
| Energy | 267 KCAL | 257 KCAL | 245 KCAL |
| Total Sugars | 17.4 G | 17.1 G | 30.5 G |
| Fiber, total dietary | 0 G | 1.8 G | 0.6 G |
| Calcium, Ca | 187 MG | 22 MG | 11 MG |
| Iron, Fe | 1 MG | 0.91 MG | 0.39 MG |
| Potassium, K | 309 MG | 235 MG | 87 MG |
| Sodium, Na | 23875 MG | 1338 MG | 712 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 13 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 3.4 G | 2.9 G | 0.05 G |
| Fatty acids, total trans | - | 0.04 G | 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.