TERIYAKI MADE WITH ORGANIC TOFU, BROWN RICE AND… vs. TERIYAKI WRAP
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.
TERIYAKI WRAP has the most protein of the foods compared, at 5.8 g per 100g.
| Nutrient | TERIYAKI MADE WITH ORGANIC TOFU, BROWN… | TERIYAKI WRAP |
|---|---|---|
| Protein | 4.5 G | 5.8 G |
| Total lipid (fat) | 1.9 G | 3.9 G |
| Carbohydrate, by difference | 24.5 G | 24.4 G |
| Energy | 134 KCAL | 160 KCAL |
| Total Sugars | 4.8 G | 4.5 G |
| Fiber, total dietary | 1.5 G | 1.9 G |
| Calcium, Ca | 30 MG | 26 MG |
| Iron, Fe | 0.89 MG | 0.92 MG |
| Potassium, K | 167 MG | - |
| Sodium, Na | 290 MG | 346 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 3.3 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.37 G | 0.32 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.