Teriyaki sauce, reduced sodium vs. Teriyaki 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.
Teriyaki sauce, reduced sodium has the most protein of the foods compared, at 5.9 g per 100g.
| Nutrient | Teriyaki sauce, reduced sodium | Teriyaki sauce |
|---|---|---|
| Protein | 5.9 G | 5.9 G |
| Total lipid (fat) | 0.02 G | 0.02 G |
| Carbohydrate, by difference | 15.6 G | 15.6 G |
| Energy | 89 KCAL | 89 KCAL |
| Total Sugars | 14.1 G | 14.1 G |
| Fiber, total dietary | 0.1 G | 0.1 G |
| Calcium, Ca | 25 MG | 25 MG |
| Iron, Fe | 1.7 MG | 1.7 MG |
| Potassium, K | 225 MG | 225 MG |
| Sodium, Na | 1778 MG | 3833 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 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.