SPICE CLASSICS, POULTRY SEASONING vs. SPICE PACK, COOKING SAUCE AND FINISHING SAUCE…
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.
SPICE PACK, COOKING SAUCE AND FINISHING SAUCE… has the most protein of the foods compared, at 1.8 g per 100g.
| Nutrient | SPICE CLASSICS, POULTRY SEASONING | SPICE PACK, COOKING SAUCE AND FINISHING… |
|---|---|---|
| Protein | 0 G | 1.8 G |
| Total lipid (fat) | 0 G | - |
| Carbohydrate, by difference | 0 G | 31.6 G |
| Energy | 0 KCAL | 140 KCAL |
| Sodium, Na | 10000 MG | 1386 MG |
| Total Sugars | - | 24.6 G |
| Iron, Fe | - | 1.1 MG |
| Potassium, K | - | 246 MG |
| Sugars, added | - | 22.8 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.