STRAWBERRY FRUIT PRESERVES, STRAWBERRY vs. STRAWBERRY IN LIGHT SYRUP
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.
STRAWBERRY FRUIT PRESERVES, STRAWBERRY has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | STRAWBERRY FRUIT PRESERVES, STRAWBERRY | STRAWBERRY IN LIGHT SYRUP |
|---|---|---|
| Protein | 10 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 50 G | 13.6 G |
| Energy | 260 KCAL | 57 KCAL |
| Total Sugars | 50 G | 12.9 G |
| Sodium, Na | 2 MG | 7 MG |
| Fiber, total dietary | - | 0.7 G |
| Calcium, Ca | - | 43 MG |
| Iron, Fe | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 10.7 G |
| Cholesterol | - | 0 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 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.