TAI PEI, PEPPER BEEF vs. TANGERINE GINGER 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.
TAI PEI, PEPPER BEEF has the most protein of the foods compared, at 4.7 g per 100g.
| Nutrient | TAI PEI, PEPPER BEEF | TANGERINE GINGER SAUCE |
|---|---|---|
| Protein | 4.7 G | 3.1 G |
| Total lipid (fat) | 3 G | 0 G |
| Carbohydrate, by difference | 18.6 G | 56.9 G |
| Energy | 119 KCAL | 231 KCAL |
| Total Sugars | 4.2 G | 50.8 G |
| Fiber, total dietary | 1.2 G | 0 G |
| Calcium, Ca | 25 MG | 0 MG |
| Iron, Fe | 0.67 MG | 0.55 MG |
| Sodium, Na | 318 MG | 892 MG |
| Cholesterol | 6 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.5 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.