Spices, sage, ground vs. Spices, bay leaf vs. Spices, pepper, red or cayenne
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.
Spices, pepper, red or cayenne has the most protein of the foods compared, at 12 g per 100g.
| Nutrient | Spices, sage, ground | Spices, bay leaf | Spices, pepper, red or cayenne |
|---|---|---|---|
| Protein | 10.6 G | 7.6 G | 12 G |
| Total lipid (fat) | 12.8 G | 8.4 G | 17.3 G |
| Carbohydrate, by difference | 60.7 G | 75 G | 56.6 G |
| Energy | 315 KCAL | 313 KCAL | 318 KCAL |
| Total Sugars | 1.7 G | - | 10.3 G |
| Fiber, total dietary | 40.3 G | 26.3 G | 27.2 G |
| Calcium, Ca | 1652 MG | 834 MG | 148 MG |
| Iron, Fe | 28.1 MG | 43 MG | 7.8 MG |
| Potassium, K | 1070 MG | 529 MG | 2014 MG |
| Sodium, Na | 11 MG | 23 MG | 30 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 7 G | 2.3 G | 3.3 G |
| Fatty acids, total trans | - | 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.