THAI RED CURRY COOKING SAUCE vs. THAI YELLOW CURRY COOKING 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.
THAI YELLOW CURRY COOKING SAUCE has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | THAI RED CURRY COOKING SAUCE | THAI YELLOW CURRY COOKING SAUCE |
|---|---|---|
| Protein | 1.7 G | 2.4 G |
| Total lipid (fat) | 13.6 G | 12 G |
| Carbohydrate, by difference | 21.2 G | 12.8 G |
| Energy | 212 KCAL | 168 KCAL |
| Total Sugars | 9.3 G | 5.6 G |
| Fiber, total dietary | 2.5 G | 1.6 G |
| Calcium, Ca | 34 MG | 32 MG |
| Iron, Fe | 1.5 MG | 1.1 MG |
| Sodium, Na | 110 MG | 832 MG |
| Fatty acids, total saturated | 3.8 G | 4.8 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.